Seasonal vegetables and KRAFT Dressing make grilling a snap!
What do I need ?
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.
4 small boneless skinless chicken breasts (1 lb./450 g)
1/4 cup Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing, divided
1 zucchini, cut into chunks
1 red pepper, cut into chunks
1 cup chopped asparagus
1/2 of a red onion, cut into chunks
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How do I make it ?
Heat barbecue to medium-high heat.
Brush chicken with 2 Tbsp. dressing. Let stand 10 min.
Meanwhile, poke holes in bottom of disposable foil pan. Toss vegetables with remaining dressing. Place in prepared pan.
Grill 20 min. or until chicken is done (170ºF) and vegetables are crisp-tender.
Kraft Kitchen Tips!
Use Your Grill Basket
Omit foil pan. Place vegetable mixture in grill basket. Grill as directed, shaking basket frequently.
Refrigerate any leftovers, then toss with hot cooked whole wheat pasta. Or, spoon leftovers onto slices of whole wheat bread; sprinkle with 2 Tbsp. of your favourite Kraft Light Shredded Cheese. Broil until cheese is melted.
Calories From Fat
% Daily Value
Total fat 5 g
Saturated fat 1 g
Cholesterol 65 mg
Sodium 220 mg
Total carbohydrate 8 g
Dietary fibre 2 g
Sugars 5 g
Protein 27 g
4 servings, 1 chicken breast (95 g) and 1 cup (250 mL) vegetables each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.