2 (4-block) servings

Ingredients:
Coleslaw:
5 tablespoons Kraft Free ranch dressing
1/2 teaspoon Dijon mustard
4 teaspoon Hellman's light mayonnaise
1 tablespoon cider vinegar
1/2 teaspoon kosher salt
Half a 16-once bag dry coleslaw mix (1 Cup)

Vegetables:
4 cups frozen cauliflower florets, thawed (1 Cup)
2 cups cherry tomatoes (1 Cup)
4 cups frozen broccoli florets, thawed (1 Cup)
2 tablespoon chopped jarred garlic, rinsed
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Chicken:
8 ounces boneless skinless fresh chicken breast
2 2/3 teaspoons extra-virgin olive oil
Kosher salt and pepper to taste
2 tablespoons hickory-smoked barbecue sauce

Instructions:
1. To make the coleslaw, in a large bowl, whisk the ranch dressing, Dijon mustard, mayonnaise, cider vinegar, and salt. Add the coleslaw mix, toss, and refrigerate until ready to serve.
2. Preheat the grill.
3. In a large bowl, mix the cauliflower, cherry tomatoes, broccoli, garlic, oregano, basil, salt, and pepper. Make a foil packet from heavy-duty aluminum foil. Put the vegetables in the foil packet, spray with olive oil cooking spray, toss, spray again, and seal.
4. Brush the chicken breasts with the olive oil and sprinkle with a little salt and pepper.
5. Place the vegetables packet and the chicken on the grill. Cook the chicken, turning occasionally, until done in the center, about 15 minutes. Brush the barbecue sauce on top of the chicken. Turn the vegetables packet after 5 minutes and grill until tender, about 5 minutes.
6. Serve the chicken with the coleslaw and vegetables on the side.