These Chicken and Spring Vegetable Bundles are bursting with flavour! A delicious homemade orange dressing helps to make this BBQ dish truly delightful.
|4||Maple Leaf Prime Naturally® boneless, skinless chicken breasts|
|16||Thin asparagus spears, cut into 4 inch (10 cm) lengths|
|8||Baby carrots, peeled and cut in half lengthwise|
|1||Yellow pepper (or 1 yellow summer squash, sliced) seeded, stemmed and sliced ¼ inch (5mm) thick|
|8||Cherry tomatoes, halved|
|2||Baby bok choy, halved|
|50 ml||Orange juice|
|5 ml||Soy sauce|
|5 ml||Dijon mustard|
|5 ml||Olive oil|
|5 ml||huile d’olive|
|Salt and pepper to taste|
PREHEAT barbeque grill to medium heat.
CUT 4 pieces of heavy duty foil into 15 inch (38 cm) squares.
DIVIDE the chicken and vegetables evenly onto the centre of the foil squares.
WHISK together the orange juice, soy sauce, Dijon, olive oil, and lemon zest; pour over the chicken and seal packages tightly so that no juices or steam escape.
PLACE packages on a preheated barbeque grill and cook for about 15 to 20 minutes or until the chicken has reached an internal temperature of 170°F (77°C).
REMOVE from heat, and carefully open packages to avoid the escaping steam. To serve, place chicken, vegetables, and juices onto plates and season with salt and pepper.
Show More Comments
No Comments yet