Super Simple Grilled Chicken and Veggies

1. 1

   Wash vegetables thoroughly, then slice zucchini and summer squash into 1/4 in slices.

2. 2

   Cut pepper lengthwise into quarters and flatten with knife.

3. 3

   Toss veggies in a bowl with half the olive oil.

4. 4

   Drizzle remaining olive oil onto thawed chicken breasts, and sprinkle with Mrs.

5. 5

   Dash seasoning.

6. 6

   Spread vegetables in a single layer onto grill and let cook about 15 minutes, or until tender.

7. 7

   Remove veggies from grill and cool chicken until internal temperature reaches 160 degrees.

8. 8

   (If you're using an outdoor bbq, just put the veggies on the top rack and cook at the same time as chicken).

9. 9

   Toss any leftover vegetables and chicken in pasta, with a butter and parmesan alfredo sauce for a quick dinner the next night!

* Per serving · 4 servings · Values may vary.