Chipotle-Orange Chicken and Vegetable Strips

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Serves 4.

All you need:

Cooking oil for brushing grill grate
6 tbsp Hy-Vee frozen orange juice concentrate, thawed
3 tbsp finely chopped chipotle peppers in adobo sauce
1 tbsp Hy-Vee spicy brown mustard
1/2 tsp Hy-Vee salt
1/2 c. Hy-Vee barbecue sauce
12 oz fresh green beans, trimmed
2 yellow bell peppers, cored and cut lengthwise into 3/4-inch strips
1 1/4 pounds Hy-Vee boneless chicken breast tenders

All you do:

Brush grill grate with cooking oil. Preheat grill for direct cooking to medium-high heat.
Meanwhile, in a large bowl stir together orange juice concentrate, chipotle peppers, mustard and salt. In a 1-cup bowl, combine barbecue sauce with 2 tablespoons of the orange juice mixture; set aside.
Add green beans and pepper strips to orange juice/peppers mixture in large bowl, stirring to coat. Using tongs, remove vegetables, shaking off and reserving excess. Place vegetables on a baking sheet to transfer to grill.
Add chicken to orange juice/peppers mixture; stir to coat. Remove chicken to baking sheet. Discard orange juice/peppers mixture.
Remove tenders and vegetables from baking sheet and place on grill across grates. Grill for 6 to 8 minutes or until well-browned and tender, turning occasionally. Spoon or brush reserved barbecue/orange juice mixture over chicken tenders before serving.

Nutrition information per serving:
Calories: 260
Carbohydrate: 35g
Cholesterol: 80mg
Dietary Fiber: 4g
Fat: 1.5g
Protein: 29g
Saturated Fat: 0g
Sodium: 1100mg
Sugars: 25g
Trans fats: 0g

Daily nutritional values:
50% vitamin A
200% vitamin C
4% calcium
15% iron