Barbecued Chicken & Veggies
3 Review(s)
30 Min
Prep : 10 Min Cook: 20 Min
Fire up the barbecue and get grilling. This grilled chicken, served with foil-packed vegetables and rice, is moist and juicy thanks to KRAFT BarBQ Sauce.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
4 boneless, skinless chicken breasts
2
1/2 cup Kraft Regular BarBQ Sauce, divided
3
2 each: zucchini and carrots, chopped
4
1 small onion, chopped
5
salt and pepper to taste
6
Hot cooked rice for 4 servings
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Step 1
BRUSH chicken breasts with 1/4 cup (60 mL) barbecue sauce. Barbecue until cooked. Slice. Step 2
COMBINE vegetables on a large piece of heavy duty aluminum foil*. Step 3
SEASON vegetables with remaining barbecue sauce, salt and pepper. Wrap foil around vegetables to create a package. Step 4
COOK on barbecue for 20 min. Step 5
SERVE vegetables and sliced chicken on top of the rice. Kraft Kitchen Tips!
TIP
Use several thicknesses of regular aluminum foil. For best results when wrapping foods for grilling, use heavy-duty aluminum foil. Regular foil is thin, tears easily and can contribute to burning.
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