Nutritional Information Calories: 390 Fat: 23g Protein: 38g Cholesterol 155mg Carbohydrates: 10g Sodium: 340mg Fiber 2g Servings 4 servings.Each serving 6 oz roasted chicken, 3/4 cup roasted vegetables. Time To Cook Active Time: 15 minutes. Total Time: 2 hours 15 minutes . Cedar-Plank Grilled Chicken With Roasted Sweet Red Peppers You will need: 1 cedar grilling plank soaked in water for about 1 hour prior, 4 BBQ grilling skewers, and 1 sheet Non-Stick Grill Foil. This recipe goes great with a side dish of our orzo pasta salad from our deli department. Ingredients 3 pounds split chicken breasts 1 cedar grilling plank from our meat department 3 Tbsp extra virgin olive oil, divided Salt and pepper 12 ounces green zucchini squash, trimmed, cut - large enough pieces to fit onto BBQ skewers 12 ounces yellow squash,trimmed, cut - large enough pieces to fit onto BBQ skewers 4 BBQ grilling skewers 1 sheet Reynolds Wrap Release Non-Stick Grill Foil 1 cup, 8 ounces Scalfani roasted red peppers, drained Directions Soak cedar plank in water for about 1 hour prior to starting recipe. Preheat grill on HIGH 10 min. Arrange chicken on plank. Drizzle each piece with 1 tsp oil. Season with salt and pepper. Reduce temperature to MEDIUM-LOW. Place plank on grill grate; close lid. Cook about 45 min, until internal temperature of chicken reaches 165 degrees. Check by inserting thermometer halfway into thickest part of chicken, away from bone. About 15 min before chicken is done, arrange vegetables and pieces of roasted red pepeprs on skewers. Drizzle with 2 Tbsp oil. Place foil on grate; place vegetable kabobs on foil. Cook until tender or about 15 minutes. Note: Keep spray bottle with water handy while grilling to control flare-ups. Serve.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.