Orange-BBQ Chicken with Grilled Vegetables

If you have about 30 minutes to spend in the kitchen, Orange-BBQ Chicken with Grilled Vegetables might be an amazing gluten free, dairy free, and fodmap friendly recipe to try. One serving contains 252 calories, 26g of protein, and 7g of fat. For $1.78 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 4. 309 people were glad they tried this recipe. Head to the store and pick up skinless boneless chicken breasts, zucchini, yellow squash, and a few other things to make it today. It works well as a rather cheap main course for The Fourth Of July. It is brought to you by Kraft Recipes. With a spoonacular score of 84%, this dish is spectacular. Users who liked this recipe also liked Grilled Salmon with Red Wine BBQ Sauce, Hazelnut Butter and Cracked Wheat Salad with Grilled Vegetables, Pan Grilled BBQ Chicken for Cold BBQ Salad Bowls, and Grilled BBQ Chicken Pizza, with Cherry Chipotle BBQ Sauce.

Servings: 4

Preparation duration: 30 minutes

 

Ingredients:

1/2 cup KRAFT Original Barbecue Sauce

1/4 cup KRAFT Zesty Italian Dressing

1/2 tsp. zest and 2 Tbsp. juice from 1 orange

1 red pepper, cut into quarters

4 small boneless skinless chicken breasts (1 lb.)

1 yellow squash, cut lengthwise in half

1 zucchini, cut lengthwise in half

Equipment:

grill

Cooking instruction summary:

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 (165F) and vegetables are crisp-tender, turning and brushing chicken occasionally with remaining sauce and brushing vegetables with dressing.

 

Step by step:


1. Heat grill to medium heat.

2. Mix barbecue sauce, zest and juice until blended.

3. Grill chicken 6 min., turning after 3 min.

4. Brush with half the sauce.

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


Nutrition Information:

Quickview
251k Calories
25g Protein
6g Total Fat
21g Carbs
18% Health Score
Limit These
Calories
251k
13%

Fat
6g
10%

  Saturated Fat
1g
7%

Carbohydrates
21g
7%

  Sugar
17g
19%

Cholesterol
72mg
24%

Sodium
650mg
28%

Get Enough Of These
Protein
25g
52%

Vitamin C
57mg
69%

Vitamin B3
12mg
64%

Vitamin B6
1mg
58%

Selenium
37µg
53%

Phosphorus
292mg
29%

Vitamin A
1247IU
25%

Potassium
834mg
24%

Vitamin B5
1mg
19%

Vitamin B2
0.27mg
16%

Magnesium
55mg
14%

Manganese
0.27mg
14%

Vitamin K
14µg
13%

Folate
44µg
11%

Vitamin B1
0.15mg
10%

Vitamin E
1mg
9%

Fiber
2g
8%

Zinc
1mg
7%

Iron
1mg
7%

Copper
0.12mg
6%

Vitamin B12
0.23µg
4%

Calcium
37mg
4%

covered percent of daily need
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Food Trivia

Eating a lot of beetroot turns your pee into a pink colour.

Food Joke

The helpful waiter Rachel had not seen her Israeli relatives for years, so she was very excited when her Aunt Leah and Uncle Yitzhak came to visit her in London. To celebrate their visit, Rachel took them to an old-fashioned Kosher restaurant in Hendon. "I`ll have the kreplach," Rachel told the waiter. "The kreplach is from last night," explained the waiter. "Better you should order something made fresh today. How about stuffed peppers?" "OK, let it be stuffed peppers." The waiter turns to Aunt Leah. "And you?" "Bring please the pot roast." "Look, lady, the pot roast is strictly for goyim. If you want something special, try the flanken." "All right then, so bring the flanken." Uncle Yitzhak studied the menu carefully then said to the waiter, "I can`t make up my mind. What do you suggest?" "Suggest!" cried the waiter. "On a busy night like this who has time for suggestions?"

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