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Grilled Chicken & Vegetables

Prep Time
Total Time

6 servings

Want to help out a friend who tells you her family won't eat vegetables? Pass along this grilled chicken and veggie recipe.

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What You Need

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Make It

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  • 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.

Special Equipment Needed


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.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 490
Total fat 28g
Saturated fat 5g
Cholesterol 110mg
Sodium 470mg
Carbohydrate 17g
Dietary fiber 6g
Sugars 10g
Protein 43g
% Daily Value
Vitamin A 15 %DV
Vitamin C 25 %DV
Calcium 8 %DV
Iron 15 %DV

* 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.

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