Grilled Chicken Breasts with Peas, Asparagus and Spinach

• 1/4 cup Kraft Italian Zesty Lime Dressing, divided
• 4 small boneless skinless chicken breasts (1 lb./450 g)
• 1/2 lb. (225 g) fresh asparagus spears, trimmed, cut into 2-inch lengths
• 3 cups loosely packed baby spinach leaves
• 1/2 cup frozen peas
• 1 Tbsp. chopped fresh rosemary leaves

1. Heat barbecue to medium heat.
2. Reserve 3 Tbsp.
3. dressing.
4. Brush chicken with remaining dressing; grill 6 to 8 min.
5. on each side or until done (165 degrees F).
6. Meanwhile, place asparagus in 13x9-inch disposable foil pan sprayed with cooking spray; top with spinach and peas.
7. Place on barbecue grate; grill 10 min.
8. or until asparagus is crisp-tender and spinach is wilted.
9. Remove from barbecue.
10. Drizzle with reserved dressing; toss lightly.
11. Place asparagus mixture on platter; top with chicken and rosemary.

italian zesty, chicken breasts, lengths, baby spinach leaves, frozen peas, rosemary

Taken from www.kraftrecipes.com/recipes/grilled-chicken-breasts-peas-asparagus-spinach-184159.aspx (may not work)