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Citrus-Grilled Chicken, Squash, and Potatoes

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Combine first 6 ingredients; set aside.

  2. 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.

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