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Grilled Pollo and Calabacita
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Nutrition Facts
Serving Size 354 g
(Approx. 8 Servings)
Amount Per Serving
Calories 470 Calories From Fat 140
% Daily Value*
Total Fat 16 g 24%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 50 mg 16%
Sodium 820 mg 34%
Total Carbohydrate 60 g 20%
Dietary Fiber 4 g 15%
Sugars 8 g
Protein 24 g
Vitamin A 20% • Iron 4%
Vitamin C 90% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Pollo and Calabacita
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Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

2 medium zucchini, cut lengthwise into halves
2 medium yellow squash, cut lengthwise into halves
1 yellow onion, cut into wedges
2 H-E-B Intensely Sweet Corn Ears, each cut into 3 sections
1 red bell pepper, cut into wedges
3 jalapeno pepper, halved, with seeds removed
1 1/2 Lb Hill Country Fare Chicken Tenders
2 Tbsp H-E-B Texas Originals Chicken Fajita Seasoning
1/2 cup(s) extra virgin olive oil
16 Oz H-E-B Steamable Spanish Rice
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Instructions

1
Combine zucchini, yellow squash, onion wedges, corn, red bell pepper, jalapeños, chicken tenders, fajita seasoning, and olive oil in a large zipper bag. Turn the bag over several times to coat all of the ingredients
2
Marinate for 30 minutes in the refrigerator or until ready to grill.
3
Heat gas or charcoal grill to high (400°F).
4
Spray a grilling mesh with nonstick cooking spray and set on a foil-lined baking sheet.
5
Arrange marinated chicken and vegetables on grilling mesh and place on hot grill.
6
Close grill cover and cook for 7 minutes. Turn chicken tenders and vegetables over and grill for 8 more minutes with grill cover closed.
7
Prepare rice according to package directions.
8
Slice all of the tenders and vegetables (cut corn off cob) into smaller pieces and serve with steaming-hot rice.

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