Sun-Dried Tomato Grilled Chicken & Vegetables

• 1/4 cup Kraft Sun-Dried Tomato & Oregano Dressing
• 4 small boneless skinless chicken breasts (1 lb./450 g)
• 1 each: red and green pepper, cut into large pieces
• 1-1/2 cups instant white rice, cooked as directed on package

1. Preheat barbecue to medium-high heat.
2. Pour dressing over chicken and peppers in shallow dish or resealable plastic bag; seal bag.
3. Refrigerate 10 min.
4. to marinate.
5. Grill chicken and vegetables 12 to 15 min.
6. or until chicken is cooked through (170F) and peppers are crisp-tender, turning occasionally.
7. Serve over the hot rice.

tomato, chicken breasts, green pepper, instant white rice

Taken from www.kraftrecipes.com/recipes/sun-dried-tomato-grilled-chicken-vegetables-86220.aspx (may not work)