Summer Chicken BBQ with Grilled Vegetables

Perfect for a summer barbecue with Zoned Barbecue Sauce, chicken, grilled vegetables, and a homemade healthy coleslaw.


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Prep Time (mins)
  • Ingredients
  • Nutrition
  • Coleslaw:
  • 5 tbsps Fat-free ranch dressing
  • 1 tsp Dr. Sears' Zone Extra Virgin Olive Oil
  • 1/2 tsp Dijon mustard
  • 4 tsps Light mayonnaise Hellman's
  • 1 tbsp Cider vinegar
  • 1/2 tsp Kosher salt
  • 1 cup Shredded cabbage mix
  • Vegetables:
  • 3 cups Frozen cauliflower florets - thawed
  • 2 cups Cherry tomatoes
  • 3 cups Frozen broccoli florets - thawed
  • 1/2 tsp Kosher salt
  • 3 cloves Garlic - pressed
  • 1 tsp Dried oregano
  • 1 tsp Dried basil
  • 1/4 tsp Black pepper Chicken:
  • Chicken:
  • 7 oz Boneless skinless chicken breast
  • 1 1/2 tsps Dr. Sears' Zone Extra Virgin Olive Oil
  • Salt and pepper - to taste
  • 2 tbsps Barbecue Sauce
Calories 381
Total Fat 12g
Carbohydrates 41g
Fiber 11g
Protein 30g


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