.
home
home
00
Grilled Summer Vegetable Hasselback ChickenGrilled Summer Vegetable Hasselback Chicken
Grilled Summer Vegetable Hasselback Chicken
Grilled Summer Vegetable Hasselback Chicken
Logo
Recipe - Gourmet Garage 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)
Bell & Evans Split Halves Chicken Breasts
Bell & Evans Split Halves Chicken Breasts
$8.99 avg/ea$8.99/lb
1/2 Small Red Bell Pepper, thinly sliced
Rao's Mushroom & Bell Pepper Sauce, 24oz
Rao's Mushroom & Bell Pepper Sauce, 24oz
On Sale!
$6.99 was $10.99$0.29/oz
1/4 Medium Yellow Squash, halved lengthwise and thinly sliced
Alderman Farms Organic Yellow Squash, 8 oz
Alderman Farms Organic Yellow Squash, 8 oz
$5.99$3.00 each
1/4 Medium Zucchini, halved lengthwise and thinly sliced
Delicata Squash, 12 oz
Delicata Squash, 12 oz
$1.87 avg/ea$0.16/oz
1/4 Small Red Onion, thinly sliced
Red Onion
Red Onion
$1.56 avg/ea$2.49/lb
2 tablespoons Olive Oil
Filippo Berio Extra Virgin Olive Oil, 25.3 fl oz
Filippo Berio Extra Virgin Olive Oil, 25.3 fl oz
On Sale! Limit 4
$15.79 was $17.99$0.62/fl oz
1/2 cup Shredded Low-Moisture, Part-Skim Mozzarella Cheese
Sargento Traditional Cut Shredded Mozzarella Natural Cheese, 7 oz
Sargento Traditional Cut Shredded Mozzarella Natural Cheese, 7 oz
$5.99$0.86/oz
2 tablespoons Chopped Fresh Basil
Wholesome Pantry Organic Basil, 0.66 oz
Wholesome Pantry Organic Basil, 0.66 oz
$3.99$6.05/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