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Total Time:
Prep Time: 10 min
Cook Time: 15 min

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Ingredients

For 4 Servings

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1 tbsp butter or 1 tbsp margarine
1 tbsp honey
1 tsp chopped fresh thyme
4 boneless skinless chicken breast halves (about 1 lb.)
1 1/2 cups shredded carrots
1 1/2 cups shredded zucchini
1 cup sliced fresh mushrooms
1 cup chopped onion
1 tbsp margarine or 1 tbsp butter
1/2 tsp chopped fresh thyme
1/4 tsp salt
3 -4 drops hot pepper sauce

Directions

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1 Heat grill. In small bowl, combine 1 tablespoons margarine, honey and 1 teaspoons thyme; blend well.
2 When ready to barbecue, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until chicken is no longer pink and juices run clear, turning once and brushing with honey mixture during last 5 minutes of cooking.
3 In large skillet, combine all salsa ingredients. Cook and stir over medium-high heat 3 to 4 minutes or until vegetables are crisp-tender. Serve chicken over salsa.

Directions

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1. Heat grill. In small bowl, combine 1 tablespoons margarine, honey and 1 teaspoons thyme; blend well.

2. When ready to barbecue, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until chicken is no longer pink and juices run clear, turning once and brushing with honey mixture during last 5 minutes of cooking.

3. In large skillet, combine all salsa ingredients. Cook and stir over medium-high heat 3 to 4 minutes or until vegetables are crisp-tender. Serve chicken over salsa.

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