Sun-Dried Tomato Grilled Chicken and Vegetables

"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!!"
 
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Ready In:
25mins
Ingredients:
5
Serves:
4
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ingredients

  • 14 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 12 cups instant rice, cooked as directed on package
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directions

  • 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.
  • Grill chicken and veggies 12-15 minutes or until chicken is cooked through (170F) and peppers are crisp-tender, turning occasionally.
  • Serve over the hot rice.

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RECIPE SUBMITTED BY

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! <br> <br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - <br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. <br> <br>Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm <br> <br>I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.
 
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