4 small boneless skinless chicken breasts (1 lb)
1/4 cup Sun Dried Tomato Vinaigrette Salad Dressing, divided
1 zucchini, cut into chunks
1 red bell pepper, cut into chunks
1 cup cut-up fresh asparagus spears
1 small red onion, cut into chunks
1. Preheat grill to medium-high heat.
2. Brush chicken with 2 Tbsp of the salad dressing. Let stand 10 minutes.
3. Place the chicken and pan of vegetables on grill grate. Grill 20 minutes or until chicken is done (165º F.) and vegetables are crisp-tender, turning chicken over after 10 minutes and stirring vegetables occasionally.
YIELD: 4 Servings
Serving Size: 1 chicken breast and 1/4 recipe of vegetables per serving.
WW PointsPlus+ = 5
WW Smartpoints = 4
Calories: 200, Total Fat 6g, Saturated Fat 1.5g, Cholesterol 75mg, Sodium 250mg, Sugars 5g, Fiber 2g, Carbohydrates 8g, Protein 29g, Vitamin A 25 %DV, Vitamin C 40 %DV, Calcium 4 %DV, Iron 10 %DV