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Sun-Dried Tomato Grilled Chicken and Vegetables

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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!!”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 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

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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