Caesar Chicken & Veggies

One of our favorite things to do in the summer is grill. However, our grill didn't move with us when we came to Oklahoma, so I have now learned the joys of broiling. Although it doesn't taste as good, it sure is easier to cook! This recipe is one of our all-time favorites. The Honey (who does NOT like zucchini or yellow squash) will request this meal. Horse Lover and The Monkey like it better if they can eat off a "stick" so they prefer the grilled shish-ka-bobs. Either way, it's heaven!

Also, because the chicken has marinated, it is very tender. Handsome Man will gobble down the chicken and squash like there's no tomorrow!


Caesar Chicken & Veggies

Boneless, skinless chicken breasts cut into 3/4-inch chunks
Zucchini, sliced
Yellow squash, sliced
Mushrooms (if too large, cut in half)
Green or red bell pepper, cut into large squares
Ken's Lite Caesar salad dressing

Place chicken and veggies in a large ziplock bag. (If desired, can separate chicken from veggies.) Drizzle with enough salad dressing to lightly coat, and close bag. Shake/squeeze bag gently to completely coat veggies & chicken and distribute marinade evenly. Refrigerate for several hours, shaking the bag at least once. Cook according to directions below, and serve. We like to stuff it in homemade pitas when we broil it, or just eat it off the skewers if we grill it.

If grilling: Soak wooden skewers in water for about 30 minutes, then put on the veggies and chicken. (Tip: It works well to end each skewer with a piece of chicken to keep the veggies from sliding off during grilling.) Cook on pre-heated grill till chicken is thorougly cooked, turning regularly.

If broiling: Line 13x9 inch pan with aluminum foil and spray with cooking spray. Place the chicken and veggies on pan in a single layer, and broil on high about 6 inches from heat, turning about every five minutes until chicken is done. (Generally done in about 10 minutes.)