Grilled Chicken Veracruz

Name: Grilled Chicken Veracruz
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 55
Cuisine: Global
Ingredients: 794 grams cans each) diced tomatoes, drained, divided; 2 kilograms each chicken thighs and legs; 163 grams jar pitted green olives, drained, halved; 118 milliliters KRAFT Zesty Italian Dressing; 1 Tbsp dried Mexican oregano; 59 milliliters KRAFT Grated Parmesan Cheese; 3 pickled jalapeÃ±o pepper, sliced

One portion of this dish contains about 3g of protein, 4g of fat, and a total of 54 calories. This recipe serves 55. If 13 cents per serving falls in your budget, Grilled Chicken Veracruz might be a tremendous gluten free, primal, fodmap friendly, and דל פחמימות, recipe to try. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes roughly 55 minutes. Head to the store and pick up tomatoes, chicken thighs and legs, mexican oregano, and a few other things to make it today.

Instructions

Heat grill to medium.

Equipment you will use

Grill

Blend dressing, 1 can tomatoes and oregano in blender until smooth.

Ingredients you will need

Tomato

Oregano

Equipment you will use

Blender

Place chicken on large sheet of heavy-duty foil; bring up foil sides. Top chicken with tomato sauce, remaining tomatoes, olives and peppers. Double fold top and ends to seal packet, leaving room for heat circulation inside.

Ingredients you will need

Tomato Sauce