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Ingredientes
- 2 x zucchini
- 2 x yellow squash
- 2 x red bell peppers
- 2 lrg sweet onions
- 1 bot light Italian dressing - (8 ounce)
- 1 bot sweet-and-sour dressing - (8 ounce)
- 1/2 c. dry white wine or possibly chicken broth
- 1/4 c. soy sauce
- 6 x skinned boned chicken breast halves
Direcciones
- Cut zucchini and yellow squash into 1/4-inch-thick slices; cut bell peppers into 2-inch pcs, and cut onions into small wedges.
- Combine Italian dressing and next 3 ingredients; reserve 1/2 c. mix to use later in the week. Chill.
- Place chicken in a shallow dish or possibly zip-top plastic bag; add in 1 3/4 c. dressing mix, turning to coat. Cover or possibly seal; refrigerate4 to 8 hrs.
- Place vegetables in a bowl; add in remaining 1/2 c. dressing mix, tossing to coat. Cover and refrigerate2 hrs.
- Drain vegetables, reserving marinade in bowl. Arrange vegetables in a grill basket. Grill, covered with grill lid, over medium-high heat (350 to 400 degrees) 15 min or possibly till tender. Return half of vegetables to bowl, and toss with reserved marinade; keep hot. Cover and refrigerateremaining vegetables.
- Drain chicken; throw away marinade. Grill chicken, covered with grill lid, over medium-high heat (350 to 400 degrees) 10 min on each side or possibly till done. Serve 4 pcs with hot vegetables. Cover and refrigerateremaining chicken.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 521g | |
| Recipe makes 4 servings | |
| Calories 494 | |
| Calories from Fat 289 | 59% |
| Total Fat 32.65g | 41% |
| Saturated Fat 5.24g | 21% |
| Trans Fat 0.02g | |
| Cholesterol 40mg | 13% |
| Sodium 2785mg | 116% |
| Potassium 958mg | 27% |
| Total Carbs 27.38g | 7% |
| Dietary Fiber 3.8g | 13% |
| Sugars 18.5g | 12% |
| Protein 20.66g | 33% |
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