Garden Veggie Grilled Chicken Recipe

  • Ready in: 2 hours
  • Prep time: 10 minutes
  • Chill/Cook time: 1 hours, 50 minutes
  • By:
  • Servings: 6

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ingredients

cooking methods

  • Grill

directions

  1. In a gallon freeze bag, combine first 3 ingredients. Season chicken with Seasoned Salt; add to bag. Seal well. Refrigerate 2 hours or up to overnight.
  2. Prepare grill to medium heat. Remove chicken from marinade. Discard bag with marinade.
  3. Place chicken on grill. Grill, turning once, until internal temperature reaches 165°F on an instant-read food thermometer, about 10-12 minutes.
Makes 6 servings.

Serve with Mexican Roasted Zucchini recipe.

Wine Pairing: Pinot Noir

Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.

Nutrition per Serving:
Calories
: 240 Total Fat: 12g Sat. Fat: 2g Cholest: 85mg Sodium: 460mg Carbs: 7g Fiber: 0g Sugar: 4g Protein: 26g

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Rated 5 out of 5 by from So tasty I was skeptical to try this as im not a fan of balsamic but its part of the better than take out kit. I am offering this as a workshop for my clients so i needed to try it . Um. Yum
Date published: 2019-05-06
Rated 5 out of 5 by from Super Easy, Delicious and Nutritious! Great flavor, easy to put together and everyone went for seconds! Easy Make ahead and Freeze option for Summertime grilling too!
Date published: 2019-03-23
Rated 5 out of 5 by from Excellent recipe We made this as directed in our instant pot rather than grilling it! Then I shredded it for sandwiches! Super moist and delicious!
Date published: 2019-03-02
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