Grilled Chicken and Vegetables

▢ 6 skinned and boned chicken breasts 2 small zucchini cut into ¼-inch-thick slices
▢ 2 yellow squash cut into ¼-inch-thick slices
▢ 2 medium-size red bell peppers seeded and cut into 2-inch pieces
▢ 2 large onions cut into 8 wedges
▢ 1 8-ounce bottle sweet and sour dressing
▢ 1 8-ounce bottle Italian dressing
▢ ½ cup dry white wine or chicken broth
▢ ¼ cup soy sauce

Place chicken breasts in a large zip-top freezer bag.
Place zucchini and next 3 ingredients in a zip-top freezer bag.
Whisk together dressings, white wine, and soy sauce, reserving ½ cup of marinade mixture for other uses.
Pour remaining marinade evenly over both chicken and vegetables; seal bags, and chill 8 hours, turning occasionally.
Remove chicken and vegetables from marinade; discard marinade.
Arrange vegetables evenly in a lightly greased grill basket.
Coat chicken with cooking spray.
Place chicken and grill basket on grill rack.
Grill, covered with grill lid, over medium-high heat (350° to 400°) 18 minutes or until vegetables are crisp-tender and chicken is done, turning once.

The unused marinade mixture can be used in coleslaw

Recipe Category Chicken / Vegetables