Apple-Marinated Chicken & Vegetables

Chicken & Turkey

I actually invented this chicken with vegetables dish at a campground, so you know it's easy. Using the same marinade for the meat and veggies keeps it simple so we can spend more time outside and less making dinner.

Average Rating: 4.375

TOTAL TIME: Prep: 20 min. + marinating Grill: 25 min.
YIELD: 6 servings.

Ingredients

1 cup apple juice
1/2 cup canola oil
1/4 cup packed brown sugar
1/4 cup reduced-sodium soy sauce
3 tablespoons lemon juice
2 tablespoons minced fresh parsley
3 garlic cloves, minced
6 boneless skinless chicken breast halves (6 ounces each)
4 large carrots
2 medium zucchini
2 medium yellow summer squash

Instructions

1. In a small bowl, whisk the first seven ingredients until blended. Place 1 cup marinade and chicken in a large resealable plastic bag; seal bag and turn to coat. Refrigerate 6 hours or overnight. Cover and refrigerate remaining marinade.
2. Cut carrots, zucchini and squash lengthwise into quarters; cut crosswise into 2-in. pieces. Toss with 1/2 cup reserved marinade.
3. Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until a thermometer reads 165°, basting frequently with remaining marinade during the last 5 minutes. Keep warm.
4. Transfer vegetables to a grill wok or basket; place on grill rack. Grill, covered, over medium heat 10-12 minutes or until crisp-tender, stirring frequently. Serve with chicken.

Nutrition Facts

1 chicken breast half with 1 cup vegetables: 367 calories, 16g fat (2g saturated fat), 94mg cholesterol, 378mg sodium, 19g carbohydrate (13g sugars, 3g fiber), 37g protein.