Grilled Chicken & Vegetables

10 ingredients
9 steps

Ingredients

  • 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 Safeway 1 ea For $1.28 thru 02/09
  • 1/2 lb. fresh whole mushrooms
  • 2 bunches green onions (about 16), trimmed
  • 2 plum tomatoes, halved King Sooper's 1 lb For $0.99 thru 02/09
  • 3 large bone-in chicken breast (2-1/4 lb.)
  • 1/3 cup KRAFT Real Mayo Mayonnaise
  • 1 jalapeno pepper, stemmed, seeded and finely chopped

Directions

  1. 1
    Heat grill to medium heat.
  2. 2
    Mix dressing and oregano.
  3. 3
    Add 1/2 cup to combined vegetables and tomatoes in large bowl; toss to coat.
  4. 4
    Toss chicken with remaining dressing mixture.
  5. 5
    Combine mayo and peppers.
  6. 6
    Grill chicken, vegetables and tomatoes 25 min.
  7. 7
    or until chicken is done (165F) and vegetables are tender, turning occasionally.
  8. 8
    Cut chicken breasts in half.
  9. 9
    Serve with grilled vegetables and mayo mixture.

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