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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 - The Fresh Grocer - 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)
Fresh Chicken Breast Tenders
Fresh Chicken Breast Tenders, 1 Pound
On Sale!
$4.49 avg/ea was $5.49 avg/ea$4.49/lb
1/2 Small Red Bell Pepper, thinly sliced
Red Bell Peppers, 1 ct, 6 oz
Red Bell Peppers, 1 ct, 6 oz, 6 Ounce
$1.12 avg/ea$2.99/lb
1/4 Medium Yellow Squash, halved lengthwise and thinly sliced
Yellow Zucchini, 1 ct, 0.6 pound
Yellow Zucchini, 1 ct, 0.6 pound, 0.6 Pound
$1.79 avg/ea$2.99/lb
1/4 Medium Zucchini, halved lengthwise and thinly sliced
Green Zucchini, 1 ct, 9 oz
Green Zucchini, 1 ct, 9 oz, 9 Ounce
On Sale!
$0.84 avg/ea was $1.68 avg/ea$1.49/lb
1/4 Small Red Onion, thinly sliced
Red Onion
Red Onion, 10 Ounce
$1.24 avg/ea$1.99/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, 25.3 Fluid ounce
$14.49$0.57/fl oz
1/2 cup Shredded Low-Moisture, Part-Skim Mozzarella Cheese
Biazzo Part Skim Mozzarella Cheese, 16 oz
Biazzo Part Skim Mozzarella Cheese, 16 oz, 16 Ounce
On Sale! Limit 4
$2.99 was $3.49$0.19/oz
2 tablespoons Chopped Fresh Basil
Wholesome Pantry Organic Basil, 0.66 oz
Wholesome Pantry Organic Basil, 0.66 oz, 0.66 Ounce
$1.99$3.02/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