PREHEAT barbecue to medium-high heat. Pour dressing over chicken and peppers in shallow dish or resealable plastic bag; seal bag. Refrigerate 10 min. to marinate.
GRILL chicken and vegetables 12 to 15 min. or until chicken is cooked through (170°F) and peppers are crisp-tender, turning occasionally.
SERVE over the hot rice.
serving size = 1/4 recipe (378 g)