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Grilled Italian Chicken & Vegetables

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Ingredients

Adjust Servings:
4 boneless skinless chicken breast halves
2 zucchini, halved lengthwise
1 medium red bell pepper, quartered
1 1/3 cups low-fat italian salad dressing (8 oz)
6 ounces uncooked linguine
1/4 cup parmesan cheese, grated

Nutritional information

398.7
Calories
83 g
Calories From Fat
9.3 g
Total Fat
2 g
Saturated Fat
78.7 mg
Cholesterol
1277.3 mg
Sodium
40.9 g
Carbs
3 g
Dietary Fiber
7.4 g
Sugars
37.1 g
Protein
374g
Serving Size

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Grilled Italian Chicken & Vegetables

Features:
    Cuisine:

    Yummy! This was delicious. We really enjoyed the mix of flavors here. Thanks, HokiesLady! Made for 123 tag

    • 125 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Grilled Italian Chicken & Vegetables, You will need a vegetable grill rack for this recipe if you plan on grilling the veggies (you could do them on the stove if you’d like) Very simple recipe Allow 1 hour time to marinate chicken Served over linguini and topped with parmesan cheese We love this dish , Yummy! This was delicious We really enjoyed the mix of flavors here Thanks, HokiesLady! Made for 123 tag, This was a big hit with the family and was so simple to make – and I didn’t have to heat up the house! I threw in a few shrimp and also added some onions to the skewers Thanks for posting this great combination!


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    Steps

    1
    Done

    Place Chicken, Zucchini and Red Pepper in a 2 Quart Baking Dish (or Resealable Plastic Bag) and Then Add 1/2 Cup of the Salad Dressing, Turning to Coat. Cover Dish (or Seal Bag) and Refrigerate For at Least 1 Hour, Turning Once During Refrigeration.

    2
    Done

    Spray Grill Racks With Non-Stick Spray and Preheat Grill to Medium Heat.

    3
    Done

    Drain Chicken and Vegetables (do not Reserve Marinade); and Place Chicken on One Side of the Grill.

    4
    Done

    Place Vegetables on Vegetable Grill Tray/Rack Which Has Been Pretreated With Non-Stick Spray on the Other Side of Grill.

    5
    Done

    Pour 1/3 Cup of the Remaining Dressing in a Small Bowl to Use For Basting During the Grilling.

    6
    Done

    Grill Vegetables For 14-18 Minutes or Until Crisp Tender - Turning Once and Brushing Frequently.

    7
    Done

    Grill Chicken 15-20 Minutes or Until Chicken Is Cooked Through to 180f - Turning Once and Basting Frequently.

    8
    Done

    Meanwhile While Chicken and Veggies Are Cooking, Cook Linguini to Desired Doneness (as Directed on the Package), Drain and Toss With Remaining 1/2 Cup Salad Dressing (not Marinade or Basting Remainders - New Dressing).

    9
    Done

    Remove Chicken and Veggies from Grill and Slice Chicken Into Crosswise Slices and Slice Veggies Into Good Sized Chunks.

    10
    Done

    Arrange Chicken and Veggies Over Pasta and Sprinkle With Parmesan Cheese Then Serve Immediately.

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    Calliope Mcintyre

    Gluten-free guru creating delicious and satisfying dishes without the gluten.

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