Ingredients
- Coleslaw:
- 5 tbsps Fat-free ranch dressing
- 1 tsp Dr. Sears' Zone Extra Virgin Olive Oil
- 1/2 tsp Dijon mustard
- 4 tsps Light mayonnaise Hellman's
- 1 tbsp Cider vinegar
- 1/2 tsp Kosher salt
- 1 cup Shredded cabbage mix
- Vegetables:
- 3 cups Frozen cauliflower florets - thawed
- 2 cups Cherry tomatoes
- 3 cups Frozen broccoli florets - thawed
- 1/2 tsp Kosher salt
- 3 cloves Garlic - pressed
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 1/4 tsp Black pepper Chicken:
- Chicken:
- 7 oz Boneless skinless chicken breast
- 1 1/2 tsps Dr. Sears' Zone Extra Virgin Olive Oil
- Salt and pepper - to taste
- 2 tbsps Barbecue Sauce
Nutrition
Calories
381
Carbohydrates
41g
Fat
12g
Fiber
11g
Protein
30g
Instructions
- Preheat the grill.
- To make the coleslaw, in a large bowl whisk the ranch dressing, Dijon mustard, mayonnaise, cider vinegar and salt. Add the cabbage mix, toss, and refrigerate until ready to serve.
- In a large bowl mix the cauliflower, cherry tomatoes, broccoli, garlic, oregano, basil, salt and pepper.
- Make a foil packet from heavy-duty aluminum foil.
- Put the vegetables in the foil packet, spray with olive oil cooking spray, toss, spray again and seal.
- Brush the chicken breasts with the olive oil and sprinkle with a little salt and pepper.
- Place the vegetable packet and the chicken on the grill.
- Cook the chicken, turning occasionally, until done in the center, about 15 minutes.
- Make the Zoned Barbecue Sauce.
- Brush the barbecue sauce on top of the chicken.
- Turn the vegetable packet after 5 minutes and grill until tender, about 5 minutes.
- Serve the chicken with the coleslaw and vegetables on the side.
Zone Products In This Recipe:
