| | | Grilled Italian Chicken Serving Size: 4 Ingredients 4 large, boneless, skinless chicken breasts
2 medium zucchini, cut lengthwise into 1/4-inch slices
2 medium yellow squash, cut lengthwise into 1/4-inch slices
1 cup basil-garlic vinaigrette salad dressing (see separate recipe)
Salt
Freshly ground black pepper
Directions - Place chicken breasts in a re-sealable plastic food storage bag. Pour 1/2 cup of basil-garlic vinaigrette over top. In separate bag place zucchini and yellow squash slices. Pour remaining 1/2 cup of the basil garlic vinaigrette over the vegetables. Refrigerate chicken and vegetables until ready to cook.
- To cook: Season chicken breast and vegetables with salt and pepper. Place chicken and vegetables on grill and cook until chicken is cooked through, 8-10 minutes per side, or place meat and vegetables on broiler pan and broil in oven.
Note Fan grilled vegetable slices around chicken. Garnish with fresh herbs.
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