Tangy Bacon-Chicken Grill

Green beans and bell peppers tossed in balsamic-bacon dressing pair nicely with barbecued chicken.

  • prep time 45 min
  • total time 45 min
  • ingredients 8
  • servings 4

Ingredients

3
slices bacon, cut into 1/2-inch pieces
3/4
cup balsamic vinaigrette dressing
1 1/2
cups ready-to-eat baby-cut carrots
1
medium onion, cut into 8 wedges
1
medium green bell pepper, cut into 8 pieces
1
medium red bell pepper, cut into 8 pieces
8
oz fresh whole green beans, trimmed
4
boneless skinless chicken breasts (4 to 5 oz each)
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    510
    (
    Calories from Fat
    310),
    % Daily Value
    Total Fat
    35g
    35%
    (Saturated Fat
    8g,
    8%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    100mg
    100%;
    Sodium
    590mg
    590%;
    Total Carbohydrate
    14g
    14%
    (Dietary Fiber
    4g
    4%
      Sugars
    7g
    7%
    ),
    Protein
    35g
    35%
    ;
    % Daily Value*:
    Vitamin A
    180%;
    Vitamin C
    60%;
    Calcium
    6%;
    Iron
    10%;
    Exchanges:
    0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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