Grilled Chicken And Vegetables Recipe

Name: Grilled Chicken And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 small round red potatoes, halved; 2 small eggplants; 1 cup canned no-salt-added chicken broth, undiluted; 1/4 cup reduced-calorie ketchup; 3 tablespoons lemon juice; 3 tablespoons dry sherry; 3 tablespoons low-sodium soy sauce; 2 tablespoons minced garlic; 2 teaspoons coarsely ground pepper; 2 teaspoons chopped fresh cilantro; 1 1/2 teaspoons chopped fresh dill; 1 teaspoon vegetable oil; 4 (4-ounce) skinned, boned chicken breast halves; 1 large sweet red pepper, quartered lengthwise; 1 large zucchini, quartered lengthwise; Vegetable cooking spray; Fresh dill sprigs (optional)

Servings: persons

8 small round red potatoes, halved
2 small eggplants
1 cup canned no-salt-added chicken broth, undiluted
1/4 cup reduced-calorie ketchup
3 tablespoons lemon juice
3 tablespoons dry sherry
3 tablespoons low-sodium soy sauce
2 tablespoons minced garlic
2 teaspoons coarsely ground pepper
2 teaspoons chopped fresh cilantro
1 1/2 teaspoons chopped fresh dill
1 teaspoon vegetable oil
4 (4-ounce) skinned, boned chicken breast halves
1 large sweet red pepper, quartered lengthwise
1 large zucchini, quartered lengthwise
Vegetable cooking spray
Fresh dill sprigs (optional)

1
Place potato in a medium saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 12 minutes. Drain and set aside.
2
Slice each eggplant in half lengthwise; slice halves lengthwise into 1/2-inch-thick strips. Set aside.
3
Combine broth and next 9 ingredients in a medium bowl; stir well. Pour 1/3 cup broth mixture into a large heavy-duty, zip-top plastic bag. Set aside remaining broth mixture. Add potato, eggplant, chicken, red pepper, and zucchini to bag; seal bag, and shake until chicken and vegetables are well coated. Marinate in refrigerator 3 hours, turning bag occasionally. Remove chicken and vegetables from marinade; discard marinade.
4
Coat grill rack with cooking spray; place on grill over medium-hot coals (350u00b0 to 400u00b0). Place potato on rack; grill, covered, 10 minutes, basting occasionally with reserved broth mixture. Turn potato; place chicken and remaining vegetables on rack. Grill potatoes, chicken, and vegetables, covered, 5 minutes on each side or until chicken is done and vegetables are tender, basting occasionally with reserved broth mixture. Garnish with fresh dill sprigs, if desired.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 8 small round red potatoes, halved, 2 small eggplants, 1 cup canned no-salt-added chicken broth, undiluted, 1/4 cup reduced-calorie ketchup, and more.

Yes, Grilled Chicken And Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Chicken And Vegetables

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