Grilled Chicken and Vegetables

Cut large pieces of veggies and throw them right on the grill along with chicken breasts. Chop the veggies into bite-size chunks after grilling and toss with a summery balsamic vinaigrette.


2 tablespoons lime juice
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
1 medium garlic clove, minced
1/2 teaspoon salt


1 medium red bell pepper, quartered lengthwise
2 slices red onion (1/2 inch thick)
1 medium yellow summer squash, halved lengthwise
4 boneless skinless chicken breast halves
1 teaspoon smoked paprika
1/4 teaspoon salt
1 cup grape tomatoes, halved

1. Heat grill. Whisk vinaigrette ingredients in medium bowl. Lightly coat bell pepper, onion and summer squash with cooking spray. Sprinkle chicken with smoked paprika and 1/4 teaspoon salt.

2. Oil grill grates. Grill bell pepper, onion and summer squash, covered, over medium heat or coals 8 to 12 minutes or until crisp-tender, turning occasionally. Grill chicken, covered, 8 to 10 minutes or until no longer pink in center, turning once.

3. Coarsely chop grilled vegetables; combine with vinaigrette. Stir in grape tomatoes; let stand 10 minutes. Serve chicken over vegetables.

4 servings

PER SERVING: 235 calories, 8.5 g total fat (1.5 g saturated fat), 28.5 g protein, 10.5 g carbohydrate, 75 mg cholesterol, 515 mg sodium, 2.5 g fiber

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