Take-Five Chicken

Name: Take-Five Chicken
Ingredients: 1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing, divided; 4 small boneless skinless chicken breasts (1 lb./450 g); 1 lb. (450 g) small red potatoes (about 6); 1 red pepper, cut into 1-inch pieces; 1 zucchini, cut into 1-inch pieces

5 ingredients

13 steps

Ingredients

1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing, divided
4 small boneless skinless chicken breasts (1 lb./450 g)
1 lb. (450 g) small red potatoes (about 6)
1 red pepper, cut into 1-inch pieces
1 zucchini, cut into 1-inch pieces

Directions

1

Drizzle 2 Tbsp.
2

dressing over chicken in shallow dish.
3

Refrigerate 15 min.
4

Meanwhile, prick potatoes with fork; microwave on HIGH 5 min., turning after 3 min.
5

(Potatoes will not be done.)
6

Spray grill basket with cooking spray; place on greased grate of barbecue.
7

Heat barbecue to medium heat.
8

Cut potatoes into 1-inch pieces; place in large bowl.
9

Add peppers, zucchini and remaining dressing; toss to evenly coat.
10

Place in grill basket, then place chicken on barbecue grate next to grill basket.
11

Grill 10 to 14 min.
12

or until chicken is done (165F) and vegetables are crisp-tender, turning chicken after 5 min.
13

and shaking grill basket occasionally to turn vegetables.