Sun-Dried Tomato Grilled Chicken & Vegetables

Prep Time: 5 min
Total Time: 30 min
Makes: 4 servings

1/2 cup KRAFT Sun-Dried Tomato Dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1 each: red and green pepper, cut into strips
2 cups instant white rice, prepared as directed on package

PREHEAT grill to medium-high heat. Pour 1/4 cup of the dressing over combined chicken and peppers in shallow dish or resealable plastic bag; seal bag. Refrigerate 10 min. to marinate. Remove chicken and peppers from marinade; discard marinade.

GRILL chicken and vegetables 12 to 15 min. or until chicken is cooked through (165°F) and peppers are crisp-tender, turning and brushing occasionally with the remaining 1/4 cup dressing.

SERVE over the hot rice.

Tip From Lizzy:

Substitute 1 medium zucchini, quartered, or 2 cups whole mushrooms for the red and green peppers.

Nutrition (per serving)
Calories
370
Total fat
8g
Saturated fat
1.5g
Cholesterol
65mg
Sodium
410mg
Carbohydrate
43g
Dietary fiber
2g
Sugars
5g
Protein
29g
Vitamin A
20%DV
Vitamin C
70%DV
Calcium
4%DV
Iron
20%

~Lizzy~