Sun-Dried Tomato Grilled Chicken & Vegetables

By á-3646

Ingredients

• 1/2 cup sun-dried tomato vinaigrette dressing, divided
• 4 small boneless skinless chicken breast halves
• 1 green pepper, cut into large pieces
• 1 red pepper, cut into large pieces
• 2 cups minute white rice, cooked as directed on package

Preparation

Step 1

Preheat grill to medium-high heat. Pour 1/4 cup of the dressing over chicken and peppers in shallow dish or resealable plastic bag; seal bag. Refrigerate 10 minutes to marinate.

Grill chicken and vegetables 12-15 minutes or until chicken is cooked through and peppers are crisp-tender, turning and brushing occasionally with remaining 1/4 cup dressing.

Serve over hot rice.