Sun Dried Tomato Grilled Chicken & Vegetables

• 1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
• 4 small boneless skinless chicken breasts (1 lb.)
• 1 each red and green pepper, cut into strips
• 2 cups hot cooked long-grain brown rice

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

tomato vinaigrette, chicken breasts, red, brown rice

Taken from www.kraftrecipes.com/recipes/sun-dried-tomato-grilled-chicken-vegetables-92081.aspx (may not work)