Chicken Kabobs & Rice

• 12 oz. boneless skinless chicken breasts, cut into 1-inch cubes
• 2 medium green peppers, cut into 1-inch chunks
• 2 medium red peppers, cut into 1-inch chunks
• 20 large fresh s
• 2 medium red onions, cut into large chunks
• 1/4 cup KRAFT Lite House Italian Dressing
• 1 Tbsp. extra virgin olive oil
• 1-1/2 cups instant white rice, uncooked
• 4 s, Favorite Flavor
• 4 kiwis, sliced
• 1 cup COOL WHIP LITE Whipped Topping
• 32 fl oz (4 cups) , favorite flavor

1. Place chicken, peppers, mushrooms and onions into shallow container.
2. Coat with blended Italian dressing and olive oil; cover and refrigerate for at least one hour, or overnight.
3. About 15 min.
4. before serving, heat grill.
5. Skewer chicken and vegetables; arrange kabobs on grill and cook about 10 min., turning 2 to 3 times.
6. Cook rice according to package instructions.
7. Serve kabobs over rice.
8. Top each individual serve gelatin with a sliced kiwi and 1/4 cup whipped topping for dessert.
9. Serve each person 8 fl oz CRYSTAL LIGHT with meal.

chicken breasts, green peppers, red peppers, red onions, italian dressing, extra virgin olive oil, instant white rice, favorite flavor, kiwis, cool whip lite, favorite flavor

Taken from www.kraftrecipes.com/recipes/chicken-kabobs-rice-61967.aspx (may not work)