Sun-Dried Tomato Grilled Chicken and Vegetables |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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As a substitute, you can try 1 medium zucchini cut into large pieces or 2 cups whole mushrooms for red and green peppers. Just delicious!! Ingredients:
1/4 cup kraft signature tomato and oregano salad dressing |
4 small boneless skinless chicken breasts |
1 red pepper, cut into larger pieces |
1 green pepper, cut into larger pieces |
1 1/2 cups instant rice, cooked as directed on package |
Directions:
1. Preheat barbecue to medium-high heat. Pour dressing over chicken and pepers in shallow dish or resealable plastic bag; seal bag. Refrigerate 10 minutes to marinate.
2. Grill chicken and veggies 12-15 minutes or until chicken is cooked through (170F) and peppers are crisp-tender, turning occasionally.
3. Serve over the hot rice.
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