Greek Chicken and Rice Dinner

Ingredients

• 2.3 oz olives black pitted drained canned
• 4 cups rice white hot cooked
• 1.3 lb chicken breasts boneless skinless
• 4 cups cut-up vegetables fresh red such as onions, peppers, broccoli and carrots assorted
• 0.5 cup greek vinaigrette dressing divided kraft

Equipment

• frying pan

Directions

1. Heat 1/4 cup of the dressing in large skillet on medium heat.
2. Add vegetables; cook and stir 15 min. or until vegetables are crisp-tender.
3. Remove vegetables from skillet; cover to keep warm.
4. Add remaining 1/4 cup dressing to skillet.
5. Add chicken; cook 7 min. on each side or until chicken is cooked through. Return vegetables to skillet.
6. Add olives; stir gently until well blended.
7. Serve chicken and vegetables over rice.