Recipe: Spritzed and Grilled Chicken and Vegetables
1-1/2 Lbs. Boneless, skinless chicken breast halves
1 Med. Eggplant, cut into 1/4” slices
2 Med. Red, green and/or yellow bell peppers, quartered
2 Med. Yellow squash, cut into 1/2” diagonal slices
Italian vinaigrette dressing
Generously spritz chicken and vegetables with Italian vinaigrette dressing. Grill or broil chicken and vegetables, turning once, until chicken is thoroughly cooked and vegetables are just tender, about 15 minutes. To serve, slice chicken. On serving platter, arrange chicken and vegetables, then spritz with additional dressing. Sprinkle, if desired, with chopped fresh basil leaves.
Makes 6 servings.
Recipe and photograph provided by Unilever Foods.