Sun Dried Tomato Grilled Chicken & Vegetables

Ingredients

• 2 cups brown rice long-grain hot cooked
• 1  bell pepper green red cut into strips
• 1 lb chicken breasts boneless skinless
• 0.5 cup sun tomato vinaigrette dressing dried divided kraft

Equipment

• grill

Directions

1. Heat grill to medium-high heat.
2. Pour 1/4 dressing over combined chicken and peppers in shallow dish. Refrigerate 10 min.
3. Remove chicken and peppers from dressing; discard dressing.
4. Grill chicken and vegetables 12 to 15 min. or until chicken is done (165F) and peppers are crisp-tender, turning and brushing occasionally with remaining dressing.
5. Serve chicken mixture over rice.