Ingredients
1 cup apple juice1/2 cup canola oil1/4 cup packed brown sugar1/4 cup reduced-sodium soy sauce3 tablespoons lemon juice2 tablespoons minced fresh parsley3 garlic cloves, minced6 boneless skinless chicken breast halves (6 ounces each)4 large carrots2 medium zucchini2 medium yellow summer squash
Preparation
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.
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 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.
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.
