1. Prepare outdoor grill for direct grilling over medium heat. Cut chicken crosswise into 1/2-inch-thick slices, but do not cut all the way through, leaving about 1/2-inch intact on bottom of chicken breasts; place vegetables between chicken slices. Brush chicken with oil; sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper
2. Place chicken, cut side up, on hot grill rack; cover and cook 20 minutes or until internal temperature of chicken and vegetables reaches 165°. Top chicken with cheese; cover and cook 2 minutes or until golden brown and cheese melts
3. Serve chicken sprinkled with basil
- 14 g Total fat
- 4 g Saturated fat
- 103 mg Cholesterol
- 148 mg Sodium
- 3 g Carbohydrates
- 1 g Fiber
- 1 g Sugars
- 0 g Added sugars
- 38 g Protein
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Nutritional Information
- 14 g Total fat
- 4 g Saturated fat
- 103 mg Cholesterol
- 148 mg Sodium
- 3 g Carbohydrates
- 1 g Fiber
- 1 g Sugars
- 0 g Added sugars
- 38 g Protein
Directions
1. Prepare outdoor grill for direct grilling over medium heat. Cut chicken crosswise into 1/2-inch-thick slices, but do not cut all the way through, leaving about 1/2-inch intact on bottom of chicken breasts; place vegetables between chicken slices. Brush chicken with oil; sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper
2. Place chicken, cut side up, on hot grill rack; cover and cook 20 minutes or until internal temperature of chicken and vegetables reaches 165°. Top chicken with cheese; cover and cook 2 minutes or until golden brown and cheese melts
3. Serve chicken sprinkled with basil