Green beans and bell peppers tossed in balsamic-bacon dressing pair nicely with barbecued chicken.
slices bacon, cut into 1/2-inch pieces
cup balsamic vinaigrette dressing
cups ready-to-eat baby-cut carrots
medium onion, cut into 8 wedges
medium green bell pepper, cut into 8 pieces
medium red bell pepper, cut into 8 pieces
oz fresh whole green beans, trimmed
boneless skinless chicken breasts (4 to 5 oz each)
Heat gas or charcoal grill. In 12-inch nonstick skillet, cook bacon, stirring occasionally, until crisp; drain on paper towel. Discard all but 2 tablespoons bacon drippings in skillet.
Stir dressing into drippings in skillet. Remove from heat. Remove 1/4 cup dressing mixture from skillet; reserve.
Add carrots, onion, bell peppers and beans to remaining dressing mixture in skillet; stir to coat. With slotted spoon, place vegetables in grill basket (grill "wok"). Reserve dressing mixture in skillet.
Place chicken and grill basket on grill over medium heat. Cover grill; cook 15 to 20 minutes, shaking grill basket occasionally, turning chicken once and brushing reserved dressing mixture from skillet over chicken, until vegetables are crisp-tender and juice of chicken is clear when center of thickest part is cut (170°F).
To serve, arrange vegetables around chicken. Sprinkle with bacon; drizzle with reserved 1/4 cup dressing mixture.
To cook vegetables on stove-top and broil chicken, cook vegetables in dressing mixture in covered 12-inch skillet over medium-low heat 15 to 20 minutes, stirring occasionally. Place chicken on broiler pan; broil 4 to 6 inches from heat 12 to 16 minutes, turning once and brushing with reserved dressing mixture from skillet once or twice.
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; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.