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Apple-Marinated Chicken & Vegetables

Source of Recipe

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GR: Apple-Marinated Chicken & Vegetables

Simple & Delicious August/September 2014
5 reviews rate this recipe 4.5 of 5 stars.
Prep: 20 min. + marinating Grill: 25 min.
Yield: 6 servings.

I actually invented this at a campground, so you know it's easy. Using the same marinade for the chicken and veggies keeps it simple so we can spend more time outside and less making dinner. �Jayme Schertz, Clintonville, Wisconsin

Ingredients:
� 1 cup apple juice
� 1/2 cup canola oil
� 1/4 cup packed brown sugar
� 1/4 cup reduced-sodium soy sauce
� 3 tablespoons lemon juice
� 2 tablespoons minced fresh parsley
� 3 garlic cloves, minced
� 6 boneless skinless chicken breast halves (6 ounces each)
� 4 large carrots
� 2 medium zucchini
� 2 medium yellow summer squash

Directions
1. In a small bowl, whisk the first seven ingredients until blended. Place 1 cup marinade and chicken in a large resealable plastic bag; seal bag and turn to coat. Refrigerate 6 hours or overnight. Cover and refrigerate remaining marinade.

2. Cut carrots, zucchini and squash lengthwise into quarters; cut crosswise into 2-in. pieces. Toss with 1/2 cup reserved marinade.

3. Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until a thermometer reads 165�, basting frequently with remaining marinade during the last 5 minutes. Keep warm.

4. Transfer vegetables to a grill wok or basket; place on grill rack. Grill, covered, over medium heat 10-12 minutes or until crisp-tender, stirring frequently. Serve with chicken.

Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.

1 chicken breast half with 1 cup vegetables equals 367 calories, 16 g fat (2 g saturated fat), 94 mg cholesterol, 378 mg sodium, 19 g carbohydrate, 3 g fiber, 37 g protein.