4 small boneless skinless chicken breast halves (1 lb.)
4 ears corn on the cob
1 large onion, cut lengthwise into 8 wedges
1 red pepper, quartered lengthwise
1/4 cup Italian Dressing, divided
2 Tbsp. Parmesan Cheese
PREHEAT grill to medium-high heat. Brush chicken and vegetables with 2 Tbsp. of the dressing.
GRILL chicken and vegetables 12 to 14 min. or until chicken is cooked through (165ºF) and vegetables are crisp-tender, turning after 7 min. and brushing with the remaining 2 Tbsp. dressing.
DIVIDE evenly among four serving plates. Sprinkle evenly with cheese.
Recipe serves: 4
Calorie per serving: 300 Fiber per serving: 4 grams
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