Apple-Marinated Grilled Chicken and Vegetables

                                                                 INGREDIENTS

• 1 cup apple juice
• 1/2 cup canola oil
• 1/4 cup packed brown sugar or (healthier 1/8 cup maple syrup)
• 1/4 cup reduced-sodium soy sauce
• 3 tablespoons lemon juice
• 2 tablespoons minced fresh parsley
• 3 garlic cloves, minced
• 6 boneless skinless chicken breast halves (6 ounces each)
• 4 large carrots
• 2 medium zucchini
• 2 medium yellow summer squash
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DIRECTIONS

In a small bowl, whisk the first seven ingredients until blended. Place 1 cup marinade and chicken in a large resealable plastic bag; seal bag and turn to coat. Refrigerate 6 hours or overnight. Cover and refrigerate remaining marinade.

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

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

Transfer vegetables to a grill wok or basket; place on grill rack. Grill, covered, over medium heat 10-12 minutes or until crisp-tender, stirring frequently. Serve with chicken. Yield: 6 servings.

Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.

Originally published as Apple-Marinated Chicken & Vegetables in Simple & Delicious August/September 2014