Sun-Dried Tomato Grilled Chicken & Vegetables
By á-3646
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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
Details
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.
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