Citrus-Grilled Chicken, Squash, and Potatoes

Oxmoor House
Baste grilled chicken and vegetables in a mixture of orang juice and balsamic vinegar for a flavorful one-dish meal.
4 servings.


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1/2 cup unsweetened orange juice
1/3 cup balsamic vinegar
1 tablespoon minced garlic
1 teaspoon coarsely ground pepper
2 teaspoons sesame oil
1/2 teaspoon salt
Vegetable cooking spray
4 (4-ounce) skinned, boned chicken breast halves
8 small round red potatoes
2 medium zucchini, cut in half lengthwise
2 medium-size yellow squash, cut in half lengthwise
2 medium-size purple onions, each cut into 4 slices


Combine first 6 ingredients; set aside.

Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place chicken and remaining 4 ingredients on rack; grill, covered, 8 minutes on each side, basting often with juice mixture. Remove onion from grill, and keep warm. Grill chicken and remaining vegetables 2 to 3 additional minutes or until chicken is done and vegetables are tender. Transfer chicken and vegetables to a serving platter.

Created date

August 2009

Nutritional Information

Calories 337
Caloriesfromfat 16 %
Fat 5.9 g
Satfat 1.3 g
Monofat 2 g
Polyfat 1.8 g
Protein 31.9 g
Carbohydrate 40.4 g
Fiber 0.0 g
Cholesterol 70 mg
Iron 0.0 mg
Sodium 372 mg
Calcium 0.0 mg