- remaining marinade during the last 5 minutes. Keep warm.
- Transfer vegetables to a grill wok or basket; place on grill rack.
- Grill, covered, over medium heat 10-12 minutes or until
- crisp-tender, stirring frequently. Serve chicken with vegetables.
- Yield: 6 servings.
Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.
Nutritional Facts: 1 chicken breast half with 1 cup vegetables equals 367 calories, 16 g fat (2 g saturated fat), 94 mg cholesterol, 378 mg sodium, 19 g carbohydrate, 3 g fiber, 37 g protein.
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