Menu
Apple Chicken Salad Apple Chicken Salad
Chicken & Apple Salad with Greens Chicken & Apple Salad with Greens
Apple Chicken and Rice Apple Chicken and Rice
Grilled Apple Chicken Grilled Apple Chicken
Pineapple-Apple Chicken Salad Pineapple-Apple Chicken Salad
Apple Chicken Stew Apple Chicken Stew
Apple Stuffed Chicken Apple Stuffed Chicken
Chicken Alfredo with Grilled Apples Chicken Alfredo with Grilled Apples
Fruited Chicken Pasta Salad Fruited Chicken Pasta Salad
Apple Balsamic Chicken Apple Balsamic Chicken
Citrus-Marinated Chicken Citrus-Marinated Chicken
Marinated Veggie Salad Marinated Veggie Salad
Marinated Vegetable Salad Marinated Vegetable Salad
Apple 'n' Onion Chicken Apple 'n' Onion Chicken
Marinated Chicken & Zucchini Kabobs Marinated Chicken & Zucchini Kabobs
Marinated Baked Chicken Marinated Baked Chicken
Chicken with Apple Cream Sauce Chicken with Apple Cream Sauce
Stuffed Chicken with Marinated Tomatoes Stuffed Chicken with Marinated Tomatoes
Savory Apple-Chicken Sausage Savory Apple-Chicken Sausage
Apple Chicken Curry Apple Chicken Curry

Apple-Marinated Chicken & Vegetables

7 reviews
Test Kitchen Approved
Total Time

Prep: 20 min. + marinating Grill: 25 min.

Makes

6 servings

Updated: May. 13, 2022
I actually invented this chicken with vegetables dish at a campground, so you know it's easy. Using the same marinade for the meat and veggies keeps it simple so we can spend more time outside and less time making dinner. —Jayme Schertz, Clintonville, Wisconsin
Apple-Marinated Chicken & Vegetables
Apple-Marinated Chicken & Vegetables Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 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

Directions

  1. In a small bowl, whisk the first 7 ingredients until blended. In a bowl or shallow dish, place 1 cup marinade and chicken; turn to coat. Cover and refrigerate 6 hours or overnight. Cover and refrigerate remaining marinade.
  2. Cut carrots, zucchini and squash lengthwise into quarters; cut crosswise into 2-in. pieces. Toss with 1/2 cup reserved marinade.
  3. Drain chicken, discarding marinade in bowl. 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 reserved marinade during the last 5 minutes. Keep warm.
  4. 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.
Grill Wok
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.

Nutrition Facts

1 chicken breast half with 1 cup vegetables: 367 calories, 16g fat (2g saturated fat), 94mg cholesterol, 378mg sodium, 19g carbohydrate (13g sugars, 3g fiber), 37g protein.