Want to help out a friend who tells you her family won't eat vegetables? Pass along this grilled chicken and veggie recipe.
What You Need
Original recipe yields 6 servings
3/4 cup KRAFT Balsamic Vinaigrette Dressing
1 tsp. dried Mexican oregano
2 large zucchini, cut diagonally into 1/2-inch-thick slices
1 eggplant (1 lb.), cut diagonally into 1/2-inch thick slices
1/2 lb. fresh whole mushrooms
2 bunches green onions (about 16), trimmed
2 plum tomatoes, halved
3 large bone-in chicken breast (2-1/4 lb.)
1/3 cup KRAFT Real Mayo Mayonnaise
1 jalapeño pepper, stemmed, seeded and finely chopped
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Let's Make It
Heat grill to medium heat.
Mix dressing and oregano. Add 1/2 cup to combined vegetables and tomatoes in large bowl; toss to coat. Toss chicken with remaining dressing mixture. Combine mayo and peppers.
Grill chicken, vegetables and tomatoes 25 min. or until chicken is done (165°F) and vegetables are tender, turning occasionally.
Cut chicken breasts in half. Serve with grilled vegetables and mayo mixture.
Prepare using KRAFT Lite Balsamic Vinaigrette Dressing.
Substitute 12 knob onions for the green onions.
How to Clean Dried Mexican Oregano
Make sure to rub the oregano between your fingers before using to remove sticks that might be attached to the leaves.
Calories From Fat
% Daily Value*
Total Fat 28g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 6g
* 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.