Roasted peppers and bok choy elevate this grilled chicken recipe. By grilling the peppers and chicken at the same time, you're minimizing clean-up and maximizing time. Try different coloured peppers to really brighten up this recipe.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup Kraft Creamy Honey Mustard Dressing, divided
4 small boneless skinless chicken breasts (1 lb./450 g)
1/2 lb. (225 g) baby bok choy, cut lengthwise in half
2 red peppers, cut lengthwise into 3-inch-wide strips
2-2/3 cups hot cooked long-grain white rice
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How do I make it ?
Reserve 1/4 cup dressing; pour remaining dressing over chicken in shallow dish. Turn to evenly coat both sides of each chicken breast. Refrigerate 30 min. to marinate.
Heat greased barbecue to medium heat. Remove chicken from marinade; discard marinade. Brush bok choy and peppers with 2 Tbsp. of the reserved dressing.
Grill chicken 6 to 8 min. on each side or until done (165ºF), adding bok choy and peppers to the barbecue for the last 5 min. and turning after 3 min.
Serve chicken, peppers and bok choy over rice; drizzle with remaining dressing.
Kraft Kitchen Tips!
For best results, grill the bok choy on the outer part of the barbecue grate where the heat is not as intense so the bok choy leaves do not char. If bok choy starts to dry out on the barbecue, spray it lightly with water.
Calories From Fat
% Daily Value
Total fat 11 g
Saturated fat 2 g
Cholesterol 70 mg
Sodium 360 mg
Total carbohydrate 44 g
Dietary fibre 2 g
Sugars 11 g
Protein 30 g
4 servings, 1/4 of recipe (315 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.