• Grilled Chicken & Summer Vegetable Skillet

Grilled Chicken & Summer Vegetable Skillet

35 4 servings, 1/4 recipe (341 g) each
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4 servings, 1/4 recipe (341 g) each

This veggie, rice and chicken skillet is stove-top cooking at its best. Prepared in one pan, our Grilled Chicken & Summer Vegetable Skillet is easy and delicious - how can you go wrong?

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What You Need

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Make It

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  • Heat oil in large skillet on medium-high heat. Add peppers; cook 7 min., stirring occasionally. Stir in garlic; cook 1 min.
  • Add rice, water and barbecue sauce. Bring to boil, stirring occasionally. Top with chicken, tomatoes and cheese; cover. Simmer on medium-low heat 10 min. or until rice is tender and cheese is melted.
  • Top with onions.

Easy Grilled Chicken Breasts

Pour 2 Tbsp. Kraft Original BBQ Sauce over 4 small boneless skinless chicken breasts (1 lb./450 g) in shallow dish; turn chicken over to coat both sides of each breast. Refrigerate 1 hour to marinate. Heat barbecue to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 5 to 7 min. on each side or until done (170ºF), brushing occasionally with additional 2 Tbsp. barbecue sauce the last few minutes.


Prepare using instant brown rice.

Special Extra

Serve topped with toasted pine nuts or 1/4 cup sliced fresh basil.


  • 4 servings, 1/4 recipe (341 g) each

Nutritional Information

Serving Size 4 servings, 1/4 recipe (341 g) each
Calories 450
% Daily Value
Total fat 13g
Saturated fat 5g
Cholesterol 85mg
Sodium 650mg
Carbohydrate 45g
Dietary fibre 3g
Sugars 10g
Protein 38g
Vitamin A 20 %DV
Vitamin C 160 %DV
Calcium 25 %DV
Iron 10 %DV

* 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.

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