Grilled Asian Chicken with Bok Choy, Shiitake Mushrooms, and Radishes
A flavorful Asian-inspired grilled dish featuring tender chicken breasts served with colorful grilled vegetables including bok choy, shiitake mushrooms, radishes, and bell peppers, all dressed in a delicious mango-sesame sauce.
Ingredients
- •8 pieces red onion
- •8 pieces shiitake mushrooms
- •8 pieces red radishes
- •4 pieces baby bok choy
- •1 piece orange bell pepper
- •1¼ cups Mango-Sesame Dressing
- •6 pieces chicken breast halves
- •1 spray nonstick vegetable oil spray
Cooking Instructions
- 1.
Arrange all vegetables on large rimmed baking sheet. Brush vegetables lightly on both sides with 1/3 cup Mango-Sesame Dressing; sprinkle with salt and pepper.
5 min
- 2.
Arrange chicken on sheet of foil. Brush both sides of chicken with 1/3 cup dressing, then sprinkle with salt and pepper.
5 min
- 3.
Vegetables and chicken can be prepared 2 hours ahead. Let stand at room temperature.
120 min
- 4.
Coat grill rack generously with nonstick spray and prepare barbecue (medium-high heat). Grill vegetables until just tender, turning occasionally, about 8 minutes for onion rounds and 4 minutes for mushrooms, radishes, bok choy, and pepper strips. Return all vegetables to same baking sheet.
8 min
- 5.
Grill chicken until cooked through, 5 to 6 minutes per side. Transfer chicken to cutting board. Let stand 5 to 10 minutes. Cool 2 chicken breasts; wrap and chill for Asian Chicken-Noodle Salad.
12 min
- 6.
Arrange remaining 4 chicken breasts and vegetables on platter. Serve with remaining dressing.
5 min
