Grill chicken 6 min., turning after 3 min. Brush with half the sauce.
Add vegetables to grill. Cook chicken and vegetables 9 to 12 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning and brushing chicken occasionally with remaining sauce and brushing vegetables with dressing.
Stir 1/4 tsp. ground ginger into the barbecue sauce mixture before using as directed.
Grill additional chicken and vegetables to use later, sliced, in salads or wrap sandwiches. Refrigerate until ready to use.
Fire up the grill. Here's a tasty low-fat, low-calorie dish that the entire family is sure to enjoy. And as a bonus, the vegetables are a good source of both vitamins A and C.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.