ingredients

  • 1/2 cup Kraft Original Barbecue Sauce
  • 1/2 tsp. zest and 2 Tbsp. juice from 1 orange
  • 4 small boneless skinless chicken breast halves (1 lb.)
  • 1 zucchini, cut lengthwise in half
  • 1 yellow squash, cut lengthwise in half
  • 1 red pepper, cut into quarters
  • 1/4 cup Kraft Zesty Italian Dressing

directions

Heat grill to medium heat.

Mix barbecue sauce, zest and juice until blended.

Grill chicken 6 min., turning after 3 min. Brush with half the sauce.

Add vegetables to grill. Cook chicken and vegetables 9 to 12 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning and brushing chicken occasionally with remaining sauce and brushing vegetables with dressing.

Tip: Special Extra: Stir 1/4 tsp. ground ginger into the barbecue sauce Mixture before using as directed. Make Ahead: Grill additional chicken and vegetables to use later, sliced, in salads or wrap sandwiches. Refrigerate until ready to use. Nutrition Bonus: Fire up the grill. Here's a tasty low-fat low-calorie dish that the entire family is sure to enjoy. And as a bonus, the red peppers are a good source of vitamin C.

Recipe reprinted by permission of Kraft. All rights reserved.