Grill a veggie-rich chicken dinner. A grill basket is the secret helper.
3- to 3 1/2-pound cut-up broiler-fryer chicken, skin removed if desired
cup zesty Italian dressing
teaspoon coarsely ground pepper
medium orange bell pepper, cut into 8 pieces
medium yellow bell pepper, cut into 8 pieces
medium sweet onion (such as Bermuda, Maui, Spanish or Walla Walla), cut into 16 thin wedges
medium plum (Roma) tomatoes, thinly sliced or coarsely chopped
cup chopped fresh basil leaves or parsley
Heat coals or gas grill for direct heat. Place chicken in shallow pan. Drizzle with 1/2 cup of the dressing; turn to coat. Sprinkle with 1/4 teaspoon of the pepper.
Mix bell peppers, onion, remaining 1/4 cup dressing and remaining 1/4 teaspoon pepper in medium bowl; toss to coat. Place vegetables in grill basket (grill “wok”), using slotted spoon; reserve dressing in bowl.
Remove chicken from pan; reserve dressing in pan. Place chicken, skin sides up, on grill over medium heat. Cover and grill 40 to 50 minutes, turning occasionally and brushing with dressing remaining in shallow pan, until juice of chicken is no longer pink when centers of thickest pieces are cut. Add grill basket to grill during last 15 minutes of grilling; grill, shaking basket or stirring vegetables occasionally, until vegetables are crisp-tender.
Add tomatoes, basil and grilled vegetables to bowl with dressing; toss to coat. Serve vegetables with chicken.
Red and green bell peppers are excellent in this recipe, too. Use just one color of pepper, or create a splash by using a mix of red, green, orange and yellow.
Instead of the cut-up broiler-fryer chicken, substitute 4 bone-in chicken breast halves.
Prepare the chicken ahead by marinating it in the dressing for 1 to 2 hours before grilling. You also can cut up the veggies, but don’t add them to the dressing until just before grilling.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.