Main dishes

Grilled Chicken & Summer Vegetable Skillet

Grilled Chicken & Summer Vegetable Skillet recipe

photo by:kraft

Take your grilled chicken leftovers, rice, BBQ sauce, cheese and fresh summer veggies, and in 10 minutes you're on your way to a delicious dinnertime.

time

prep:

10 min

total:

35 min

servings

total:

4 servings

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What You Need

Tbsp. oil

red pepper, coarsely chopped

yellow pepper, coarsely chopped

cloves garlic, minced

1-1/2

cups instant white rice, uncooked

1-1/4

cups water

1/4

cup KRAFT Original Barbecue Sauce

Easy Grilled Chicken Breasts, chopped

tomato, chopped

cup KRAFT Finely Shredded Italian* Five Cheese Blend

green onions, sliced

Make It

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; stir. 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.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Substitute

Prepare using instant brown rice.

Special Extra

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

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lnankov

posted:8/10/2011

I use fresh vegetable from the garden for this recipe. I never have left overs.

rosiecheex

posted:7/18/2010

This is a quick and easy recipe, my whole family enjoyed it. The only thing I did differently was cook the chicken in the skillet and omit the onions.

djsgurl3084

posted:6/17/2010

This recipe was absolutely delicious! My husband can be a very picky eater but he absolutely loved this recipe and gobbled up all the leftovers. It is very easy to make as well. I would highly recommend.

a cook

posted:5/24/2010

i cooked the chicken with the peppers since i didn't have cooked chicken. very good flavor.

katrinabobina

posted:5/13/2010

Overall a healthful, easy recipe. I used regular frozen chicken breasts, which might be why I found the taste slightly bland. It tasted better to me when I ate it a couple of days later - The tomato flavor was far less intense (not the biggest fan of tomatoes). Next time I make this, I think I'll chop up at least one more green onion, as their taste was pretty much unnoticeable.

a cook

posted:5/11/2010

Easy to make, husband liked it alot! I would make again.

a cook

posted:5/11/2010

It was easy and very satisfying! Great leftovers for the next day's lunch.

servings

total:
4 servings

healthy living information

Good source of vitamin A or C

Diabetes Center

carb choices

carb choices:
3

diet exchange

3 Starch + 4 Meat (L) + 1/2 Fat

nutrition bonus

Help your family and friends eat right with this delicious dish. As a bonus, the combination of red and yellow peppers provides a good source of vitamin C.

nutritional info per serving

per serving

Calories

450

Total fat

13 g

Saturated fat

5 g

Cholesterol

85 mg

Sodium

750 mg

Carbohydrate

48 g

Dietary fiber

3 g

Sugars

13 g

Protein

35 g

Vitamin A

35 %DV

Vitamin C

100 %DV

Calcium

25 %DV

Iron

25 %DV

Healthy Living Information

Good source of vitamin A or C

Diabetes Center

carb choices

carb choices:
3

diet exchange

3 Starch + 4 Meat (L) + 1/2 Fat

nutrition bonus

Help your family and friends eat right with this delicious dish. As a bonus, the combination of red and yellow peppers provides a good source of vitamin C.

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