Categories: Casseroles- One Dish Meals- Stir Fry- Pot Pies

Ingredients

• 1 cup apple juice
• 1/2 cup canola oil
• 1/4 cup packed brown sugar
• 1/4 cup reduced-sodium soy sauce
• 3 Tbsp lemon juice
• 2 Tbsp. minced fresh parsley
• 3 garlic cloves, minced
• 6 boneless skinless chicken breast halves (6 oz. each)
• 4 large carrots
• 2 medium zucchini
• 2 medium yellow summer squash

Directions

1. In a small bowl, whisk the first seven ingredients until blended. Pace 1 cup marinade and chicken in a large resealable plastic bag; seal bag and turn to coat. Refrigerate remaining marinade.

2. Cut carrots, zucchini and squash lengthwise into quarters; cut crosswise into 2-inch pieces. Toss with 1/2 cup reserved marinade.

3. Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat or broil 4 inches from heat 6 to 8 minutes on each side or until a thermometer reads 165 degrees, basting frequently with remaining marinade during the last 5 minutes. Keep warm.

4. Transfer vegetables to a grill wok or basket; place on grill rack. Grill, covered over medium heat for 10 to 12 minutes or until crisp- tender, stirring frequently. Serve chicken with vegetables.

5. If you do not have a grill wok or basket, use aa disposable foil pan with drainage holes poked in the bottom.

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