Italian Marinated Grilled Chicken and Vegetables



I almost never buy prepared dressings and marinades.  Good Seasons dressing mix, however, is one of my compromises.  It’s basically spices and other dried bits — and a small amount of “natural” maltodextrin and Xanthan both of which confuse me in this context.  They are unnecessary thickeners/emulsifiers.  A better solution would be to alter the vinegar:oil ratio.  But we all need a bit of convenience from time to time.  And, this bit of convenience tastes good and does a good job of marinating chicken — a trick I learned from my dad decades ago.

The marinade is fairly acidic, which will toughen meat if left to marinate for extended (overnight) periods.   So, a quick 30-60 minute soak is all that’s needed.

Italian Marinated Grilled Chicken and Vegetables

Italian Marinated Grilled Chicken and Vegetables

This is so easy, it's more of an idea than actual recipe.  Grill a double batch and use the leftovers for lunch and to top salads.  I often use this when making Cobb Salad.


  • 4 boneless chicken breasts, about 2 pounds
  • 1 package Good Seasons Italian dressing
  • 1/4 cup vinegar, for dressing
  • 1/2 cup oil, for dressing
  • 2 tablespoons olive oil
  • 1 pint cherry or grape tomatoes
  • 8 oz baby portobello mushrooms
  • salt, to taste


  1. Pierce chicken breasts with a fork and pound to even thickness.
  2. Prepare one package of Good Seasons dressing according to directions on box.
  3. Coat chicken pieces in dressing. Allow to marinade 30 minutes or up to an hour.
  4. Toss the tomatoes and mushrooms with olive oil and salt.
  5. Grill chicken along with cherry tomatoes and baby portobellos.



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