Grilled Chicken with Peppers, Edamame and Rice

• 4 chicken cutlets (1 lb./450 g), 1/3 inch thick
• 1/3 cup Kraft Asian Sesame Dressing, divided
• 2 red peppers, seeded, quartered
• 1/2 cup frozen edamame (shelled), thawed
• 2-2/3 cups long-grain brown rice, cooked
• 3 green onions, chopped
• 2 Tbsp. Kraft 100% Parmesan Light Grated Cheese
• 2 cloves garlic, minced

1. Place chicken in shallow dish; drizzle with 3 Tbsp.
2. dressing.
3. Refrigerate 30 min.
4. Heat barbecue to medium-high heat.
5. Grill peppers 15 min.
6. or until crisp-tender, turning after 8 min.
7. Remove from barbecue; set aside.
8. Remove chicken from dressing; discard dressing.
9. Grill chicken 4 to 5 min.
10. on each side or until done (165 degrees F).
11. Meanwhile, microwave edamame in microwaveable bowl on HIGH 3 min.
12. or until heated through.
13. Chop peppers; place in large bowl.
14. Add rice, onions, cheese, garlic, edamame and remaining dressing; mx lightly.
15. Serve with chicken.

chicken cutlets, sesame dressing, red peppers, frozen edamame, longgrain brown rice, green onions, cheese, garlic

Taken from www.kraftrecipes.com/recipes/grilled-chicken-peppers-edamame-rice-177668.aspx (may not work)