1 cup apple juice
1/2 cup canola oil
1/4 cup packed brown sugar
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


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 …

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