Greek Chicken Kabobs with Rice

• 1/2 cup KRAFT Greek Vinaigrette Dressing, divided
• 1-1/4 lb. boneless skinless chicken breasts, cut into 1-inch pieces
• 4 cups cut-up assorted fresh vegetables (red onion wedges, red pepper squares, zucchini and yellow squash chunks)
• 3 cups hot cooked long-grain brown rice
• 1/2 cup pitted black olives, sliced

1. Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat chicken.
2. Refrigerate 30 min.
3. to marinate.
4. Heat grill to medium-high heat.
5. Remove chicken from marinade; discard marinade.
6. Thread chicken onto 6 skewers; thread vegetables onto 6 additional skewers.
7. Grill all skewers 8 to 10 min.
8. or until chicken is done and vegetables are crisp-tender, turning after 5 min.
9. and brushing vegetables occasionally with remaining dressing.
10. Combine rice and olives.
11. Serve with chicken and vegetables.

vinaigrette dressing, boneless skinless chicken breasts, fresh vegetables, hot cooked, black olives

Taken from www.kraftrecipes.com/recipes/greek-chicken-kabobs-rice-178435.aspx (may not work)