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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.