Prep Time:
10 min
Total Time:
30 min
Makes:
4 servings
Ingredients
4 boneless skinless chicken breast halves (about 1 lb.)
1/4 cup KRAFT Sun-Dried Tomato 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
Instructions
PREHEAT grill to medium-high heat. Brush chicken with 2 Tbsp. of the dressing. Let stand 10 min.
MEANWHILE, poke holes in bottom of disposable aluminum foil pan. Toss vegetables with remaining 2 Tbsp. dressing. Place in prepared pan.
GRILL 20 min. or until chicken is cooked through and vegetables are crisp-tender.
Kraft Kitchens Tips
Use Your Grill Basket
Omit foil pan. Place vegetable mixture in grill basket. Grill as directed, shaking basket often.
Creative Leftovers
Toss leftovers with hot cooked pasta for a quick Grilled Chicken and Vegetable Pasta.
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