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Chili-Orange BBQ Chicken

4 PERDUE® Fresh Boneless, Skinless Chicken Breasts
2 teaspoons oriental chili paste with garlic
1 small red onion, thinly sliced
1 lemon, thinly sliced
1 jar (12 ounces) chili sauce
2 tablespoons orange juice concentrate
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
2 zucchini, cut lengthwise in half then crosswise into 3/4 inch pieces
Orange wedges (optional)
2 cups hot cooked rice tossed with chopped parsley and grated orange peel (optional)

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