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Chicken & Vegetable Bundles

Chef.Foodie's picture
  Whole chicken breasts 2 , skinned, boned, and split
  Carrot/1 1/2 inches in diameter 1 Large
  Zucchini 2 Medium
  Olive oil/Salad oil 3 Tablespoon
  Lemon juice 3 Tablespoon
  Dry rosemary 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash

Pound each chicken breast half between sheets of plastic wrap until 1/4 inch thick; then cut each in half lengthwise.
Insert slicing disc.
Cut carrot into julienne strips; arrange on a rack and steam, covered, over boiling water until tender-crisp to bite (about 5 minutes).
Cut zucchini into julienne strips.
To form bundles, wrap one piece of meat around 3 strips each of carrot and zucchini.
For easier handling on the grill, run 2 parallel skewers through each bundle (one through each end, perpendicular to vegetables); thread 2 bundles on each pair of skewers.
Stir together oil, lemon juice, rosemary, salt, and pepper.
Place bundles on a greased grill 4 to 6 inches above a solid bed of glowing coals.
Cook, turning and brushing with oil mixture, until chicken is opaque throughout when slashed 4 to 5 minutes per side.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 877 Calories from Fat 445

% Daily Value*

Total Fat 50 g77.3%

Saturated Fat 7.6 g38%

Trans Fat 0.1 g

Cholesterol 199.5 mg66.5%

Sodium 797.5 mg33.2%

Total Carbohydrates 23 g7.8%

Dietary Fiber 6.6 g26.4%

Sugars 10.6 g

Protein 85 g169.2%

Vitamin A 257% Vitamin C 148.9%

Calcium 13.4% Iron 25.3%

*Based on a 2000 Calorie diet

Chicken & Vegetable Bundles Recipe