Balsamic Lime Grilled Chicken and Peppers

Balsamic Lime Grilled Chicken and Peppers


Low in Saturated Fat Without Eggs Without peanuts Without nuts

Nutritional Facts Per Serving

48 g
13 g
3 g
Show all nutrition facts

Nutritional Facts

1 6
  • Amount For Serving % Daily Value
  • Calories 310
  • Lipides 6 g
    • Saturated fat  1.5 g
  • Cholesterol 115 mg
  • Sodium  500 mg
  • Carbs 13 g
    • fiber  3 g
    • Sugar  10 g
  • Protein 48 g


  • 1/2 cup Sensations Balsamic Salad Dressing
  • 2 tablespoons fresh lime juice
  • 1 package (23/4-3 lbs.) Compliments Balance Boneless Skinless Chicken Breasts
  • 13/4 pounds red, orange, or yellow bell peppers (can combine colours)
  • Salt and freshly ground pepper


  1. Prepare a gas or charcoal barbecue for medium-high heat. 
  2. In a small bowl, mix together dressing, lime juice, and sugar. 
  3. Pour all but 3 tablespoons of the mixture into a gallon-size zip-top plastic bag and add chicken. Close top and turn bag over several times to coat chicken evenly with dressing.
  4. Place chicken on grill over heat. Season to taste with salt and pepper.
  5. Cover and cook 5 minutes, then turn chicken over and cook 5 more minutes. 
  6. While chicken cooks, stem and seed peppers and cut them in half lengthwise. 
  7. Brush them with 2 tablespoons of the remaining dressing mixture and season to taste with salt and pepper. 
  8. When chicken has cooked 10 minutes, add peppers to grill.
  9. Continue cooking, turning chicken and peppers occasionally, until peppers are charred in places and beginning to soften and chicken is no longer pink in center (cut to test), 5-10 more minutes.
  10. Remove chicken and peppers to a serving platter. 
  11. Carefully cut peppers into strips,drizzle all with remaining dressing mixture, and serve.