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4 servings, 1 chicken breast (95 g) and 1 cup (250 mL) vegetables each
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Omit foil pan. Place vegetable mixture in grill basket. Grill as directed, shaking basket frequently.
Refrigerate any leftovers, then toss with hot cooked whole wheat pasta. Or, spoon leftovers onto slices of whole wheat bread; sprinkle with 2 Tbsp. of your favourite Kraft Light Shredded Cheese. Broil until cheese is melted.
Fire up the barbecue to prepare this great-tasting dish that's an excellent source of vitamin C from the red peppers.
* 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.
full of flavor
This was fantastic and so easy. I cut up the veggies earlier and let them marinate in the dressing. I used frozen chicken breasts - so I just brushed on some dressing while barbequing. I tripled the veggies and we used tossed the leftovers (including some chicken cut into strips) with pasta the next night for supper!