Summer Grilled Chicken And Vegetables Recipes

Steps:

• Heat grill to medium-high heat.
• Brush chicken with 2 Tbsp. dressing. Let stand 10 min.
• Meanwhile, poke holes in bottom of disposable aluminum foil pan. Toss vegetables with remaining dressing. Place in prepared pan.
• Place chicken and pan of vegetables on grill grate. Grill 20 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning chicken after 10 min. and stirring vegetables occasionally.

Steps:

• Preheat bbq to medium-high heat.
• Brush chicken with 2 tablespoons of the dressing. Let stand 10 minute.
• Poke holes of disposable aluminum foil pan.
• Toss vegetables with remaining 2 tbsp dressing. Place in prepared pan.
• Grill chicken until cooked through and vegetables are crisp tender. (About 20 Min).

Steps:

• Put chicken breasts (or cubes if making kabobs) in a zip bag with 1/4 cup of Gourmet Sauce; shake bag to coat chicken.
• Marinate 30 minutes in refrigerator.
• [Preparevegetables while chicken marinates.
• ].
• Grill or broil chicken for 8-10 minutes on each side or until juices run clear.
• Baste chicken using 1/2 cup sauce during grilling.
• Remove chicken from grill and keep warm.
• Place vegetables in a grill basket or on a broiler pan and grill or broil for 10-12 minutes until vegetables are tender-crisp.
• Heat remaining 1/2 cup sauce in a small saucepan.
• Slice chicken into strips and toss together with grilled vegetables and heated sauce.
• Alternate kabob method: While chicken is marinating, thread red pepper, mushroom halves, and zucchini cubes on soaked skewers.
• Thread marinated chicken cubes on skewers.
• Grill skewers until vegetables are tender crisp (15-20 minutes) and chicken is cooked (about 20 minutes).
• Baste the skewers during grilling.

Steps:

• Heat oil in large nonstick skillet over medium-high heat and brown chicken in 2 batches. Transfer to a plate.
• Stir water and soup mix into the skillet and bring to a boil over high heat. Return chicken to skillet.
• Reduce heat to low and simmer 5 minutes. Stir in zucchini and cook 3 minutes.
• Stir in tomatoes and spinach and cook 2 minutes or until noodles are tender. Stir in lemon juice.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain bacon slices on paper towels. Reserve 2 tablespoons bacon grease in the skillet.
• Add onion to the skillet over medium heat. Cook until golden, 5 to 10 minutes. Add mushrooms and garlic and cook until browned, about 10 minutes more. Add grilled chicken and zucchini to the skillet and cook until zucchini are cooked through, yet still firm, 5 to 10 minutes more.
• Remove skillet from heat, add tomatoes, and let sit until tomatoes are warm, about 5 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large serving bowl.
• Combine vegetable mixture with drained pasta. Stir in Parmesan cheese and season with black pepper.