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Spritzed and Grilled Chicken and Vegetables

Servings 6 Servings


  • 1-1/2 Lbs. Boneless skinless chicken breast halves
  • 1 Med. Eggplant cut into 1/4” slices
  • 2 Med. Red green and/or yellow bell peppers, quartered
  • 2 Med. Yellow squash cut into 1/2” diagonal slices
  • Italian vinaigrette dressing


  1. Generously spritz chicken and vegetables with Italian vinaigrette dressing.
  2. Grill or broil chicken and vegetables, turning once, until chicken is thoroughly cooked and vegetables are just tender, about 15 minutes.
  3. To serve, slice chicken. On serving platter, arrange chicken and vegetables, then spritz with additional dressing.
  4. Sprinkle, if desired, with chopped fresh basil leaves.

Recipe Notes

Recipe and photograph provided by Unilever Foods.