• 4servings
  • 45minutes
  • 510calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, P
MineralsZinc, Copper, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 slices bacon, cut into 1/2-inch pieces

  2. 3/4 cup balsamic vinaigrette dressing

  3. 1 1/2 cups ready-to-eat baby-cut carrots

  4. 1 medium onion, cut into 8 wedges

  5. 1 medium green bell pepper, cut into 1 medium red bell pepper, cut into 8 pieces

  6. 8 oz fresh whole green beans, trimmed

  7. 4 boneless skinless chicken breasts (4 to 5 oz each)

Instructions Jump to Ingredients ↑

  1. Heat gas or charcoal grill. In 12-inch nonstick skillet, cook bacon, stirring occasionally, until crisp; drain on paper towel. Discard all but 2 tablespoons bacon drippings in skillet.

  2. Stir dressing into drippings in skillet. Remove from heat. Remove 1/4 cup dressing mixture from skillet; reserve.

  3. Add carrots, onion, bell peppers and beans to remaining dressing mixture in skillet; stir to coat. With slotted spoon, place vegetables in grill basket (grill "wok"). Reserve dressing mixture in skillet.

  4. Place chicken and grill basket on grill over medium heat. Cover grill; cook 15 to 20 minutes, shaking grill basket occasionally, turning chicken once and brushing reserved dressing mixture from skillet over chicken, until vegetables are crisp-tender and juice of chicken is clear when center of thickest part is cut (170°F).

  5. To serve, arrange vegetables around chicken. Sprinkle with bacon; drizzle with reserved 1/4 cup dressing mixture.


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