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Grilled Summer Vegetable Hasselback Chicken

Yields4 ServingsPrep Time20 minsCook Time22 minsTotal Time42 mins

Grilled Summer Vegetable Hasselback Chicken

 4 boneless, skinless chicken breasts (about 6oz each)
 ½ small red bell pepper, thinly sliced
 ¼ medium yellow squash, halved lengthwise and thinly sliced
 ¼ medium zucchini, halved lengthwise and thinly sliced
 ¼ small red onion, thinly sliced
 2 tbsp olive oil
 ½ cup shredded low-moisture, part-skim mozzarella cheese
 2 tbsp chopped fresh basil
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.

Nutrition Facts

0 servings

Serving size

1 Chicken

Amount per serving
Calories292
% Daily Value *
Total Fat 14g18%

Saturated Fat 4g20%
Cholesterol 103mg35%
Sodium 148mg7%
Total Carbohydrate 3g2%

Dietary Fiber 1g4%
Protein 30g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.