Tangy Bacon-Chicken Grill

(1)
  1 reviews
  • 45 min prep time
  • 45 min total time
  • 8 ingredients
  • 4 servings

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)

Directions

  1. 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. 2 Stir dressing into drippings in skillet. Remove from heat. Remove 1/4 cup dressing mixture from skillet; reserve.
  3. 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. 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. 5 To serve, arrange vegetables around chicken. Sprinkle with bacon; drizzle with reserved 1/4 cup dressing mixture.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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