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Grilled Summer Vegetable Hasselback ChickenGrilled Summer Vegetable Hasselback Chicken
Grilled Summer Vegetable Hasselback Chicken
Grilled Summer Vegetable Hasselback Chicken
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Recipe - Price Rite Marketplace Corporate
GrilledSummerVegetableHasselbackChicken.jpg
Grilled Summer Vegetable Hasselback Chicken
Prep Time20 Minutes
Servings4
Cook Time22 Minutes
Calories292
Ingredients
4 Boneless, Skinless Chicken Breasts (about 6oz each)
1/2 Small Red Bell Pepper, thinly sliced
1/4 Medium Yellow Squash, halved lengthwise and thinly sliced
1/4 Medium Zucchini, halved lengthwise and thinly sliced
1/4 Small Red Onion, thinly sliced
2 tablespoons Olive Oil
1/2 cup Shredded Low-Moisture, Part-Skim Mozzarella Cheese
2 tablespoons Chopped Fresh Basil
Directions

1. Prepare outdoor grill for direct grilling over medium heat. Cut chicken crosswise into 1/2-inch-thick slices, but do not cut all the way through, leaving about 1/2-inch intact on bottom of chicken breasts; place vegetables between chicken slices. Brush chicken with oil; sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper

 

2. Place chicken, cut side up, on hot grill rack; cover and cook 20 minutes or until internal temperature of chicken and vegetables reaches 165°. Top chicken with cheese; cover and cook 2 minutes or until golden brown and cheese melts

 

3. Serve chicken sprinkled with basil

 

Nutritional Information
  • 14 g Total fat
  • 4 g Saturated fat
  • 103 mg Cholesterol
  • 148 mg Sodium
  • 3 g Carbohydrates
  • 1 g Fiber
  • 1 g Sugars
  • 0 g Added sugars
  • 38 g Protein
20 minutes
Prep Time
22 minutes
Cook Time
4
Servings
292
Calories

Shop Ingredients

Makes 4 servings
4 Boneless, Skinless Chicken Breasts (about 6oz each)
Bowl & Basket Fresh Chicken Breast Tenderloins
Bowl & Basket Fresh Chicken Breast Tenderloins
$4.79 avg/ea$3.99/lb
1/2 Small Red Bell Pepper, thinly sliced
Mezzetta Mild Roasted Red Bell Pepper Strips, 10 fl oz
Mezzetta Mild Roasted Red Bell Pepper Strips, 10 fl oz
$1.29$0.13/fl oz
1/4 Medium Yellow Squash, halved lengthwise and thinly sliced
Yellow Zucchini, 1 ct, 0.6 pound
Yellow Zucchini, 1 ct, 0.6 pound
$1.01 avg/ea$1.69/lb
1/4 Medium Zucchini, halved lengthwise and thinly sliced
Green Zucchini, 1 ct, 9 oz
Green Zucchini, 1 ct, 9 oz
$0.73 avg/ea$0.08/oz
1/4 Small Red Onion, thinly sliced
Red Onion
Red Onion
$0.93 avg/ea$1.49/lb
2 tablespoons Olive Oil
Botticelli Cooking Extra Virgin Olive Oil, 67.6 fl oz
Botticelli Cooking Extra Virgin Olive Oil, 67.6 fl oz
$19.99$0.30/fl oz
1/2 cup Shredded Low-Moisture, Part-Skim Mozzarella Cheese
Bowl & Basket Part-Skim Shredded Mozzarella Cheese, 32 oz
Bowl & Basket Part-Skim Shredded Mozzarella Cheese, 32 oz
$5.99$0.19/oz
2 tablespoons Chopped Fresh Basil
Fresh Basil in Bag, 3 oz
Fresh Basil in Bag, 3 oz
$2.69$0.90/oz

Nutritional Information

  • 14 g Total fat
  • 4 g Saturated fat
  • 103 mg Cholesterol
  • 148 mg Sodium
  • 3 g Carbohydrates
  • 1 g Fiber
  • 1 g Sugars
  • 0 g Added sugars
  • 38 g Protein

Directions

1. Prepare outdoor grill for direct grilling over medium heat. Cut chicken crosswise into 1/2-inch-thick slices, but do not cut all the way through, leaving about 1/2-inch intact on bottom of chicken breasts; place vegetables between chicken slices. Brush chicken with oil; sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper

 

2. Place chicken, cut side up, on hot grill rack; cover and cook 20 minutes or until internal temperature of chicken and vegetables reaches 165°. Top chicken with cheese; cover and cook 2 minutes or until golden brown and cheese melts

 

3. Serve chicken sprinkled with basil