Grilled Asian Chicken with Bok Choy, Shiitake Mushrooms, and Radishes

Ingredients for Grilled Asian Chicken with Bok Choy, Shiitake Mushrooms, and Radishes

• 8 1/3-inch-thick rounds red onion

• 8 large shiitake mushrooms, stemmed

• 8 red radishes, trimmed, halved

• 4 baby bok choy, halved lengthwise

• 1 large orange pepper, cut lengthwise into 8 strips

• 300ml Mango-Sesame Dressing , divided

• 6 boneless chicken breast halves with skin

• Nonstick vegetable oil spray

How to make Grilled Asian Chicken with Bok Choy, Shiitake Mushrooms, and Radishes

Arrange all vegetables on large rimmed baking sheet. Brush vegetables lightly on both sides with 50g Mango-Sesame Dressing; sprinkle with salt and pepper.

Arrange chicken on sheet of foil. Brush both sides of chicken with 50g dressing, then sprinkle with salt and pepper.

Vegetables and chicken can be prepared 2 hours ahead. Let stand at room temperature.

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.

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.

Arrange remaining 4 chicken breasts and vegetables on platter. Serve with remaining dressing.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.