A quick marinade enhances the flavours in this herb-inspired dish.
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 Calorie-Wise Sun-Dried Tomato & Oregano Dressing
4 small boneless skinless chicken breasts (1 lb./450 g)
1 each green and red pepper, cut into large pieces
2-2/3 cups hot cooked long-grain brown rice
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How do I make it ?
Heat barbecue to medium-high heat.
Pour 1/4 dressing over combined chicken and peppers in shallow dish. Refrigerate 10 min.
Remove chicken and peppers from dressing; discard dressing.
Grill chicken and vegetables 12 to 15 min. or until chicken is done (165°F) and peppers are crisp-tender, turning and brushing occasionally with remaining dressing.
Serve over rice.
Kraft Kitchen Tips!
Substitute 1 zucchini, cut into large pieces, or 2 cups fresh mushrooms for the peppers.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 1.5 g
Cholesterol 65 mg
Sodium 400 mg
Carbohydrate 36 g
Fibre 4 g
Sugars 5 g
Protein 30 g
4 servings, 1/4 recipe (428 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.