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Sun Dried Tomato Grilled Chicken & Vegetables

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4 servings

Chicken breasts and peppers get a quick marinade in sun dried tomato vinaigrette dressing before they're grilled to perfection and served on brown rice.

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What You Need

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Make It

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  • Heat grill to medium-high heat.
  • Pour 1/4 dressing over combined chicken and peppers in shallow dish. Refrigerate 10 min. Remove chicken and peppers from dressing; discard dressing.
  • Grill chicken and vegetables 12 to 15 min. or until chicken is done (165°F) and peppers are crisp-tender, turning and brushing occasionally with remaining dressing.
  • Serve chicken mixture over rice.


Substitute 1 quartered zucchini or 2 cups whole mushrooms for the red and green peppers.


Prepare using long-grain white rice.


  • 4 servings

Healthy Living

  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2 Carb Choice

Diet Exchange

  • 1-1/2 Starch
  • 1 Vegetable
  • 3 Meat (L)
  • 1 Fat

Nutrition Bonus

This low-calorie main dish provides vitamin C, thanks to the peppers.

Nutritional Information

Serving Size 4 servings
Calories 310
Total fat 9g
Saturated fat 1.5g
Cholesterol 65mg
Sodium 420mg
Carbohydrate 29g
Dietary fiber 3g
Sugars 5g
Protein 28g
% Daily Value
Vitamin A 20 %DV
Vitamin C 50 %DV
Calcium 4 %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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