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Grilled Chicken and Summer Vegetable Skillet

Servings 4 Servings


  • 1 Tbsp. Oil
  • 1 Red pepper coarsely chopped
  • 1 Yellow pepper coarsely chopped
  • 2 Cloves Garlic minced
  • C. Instant white rice uncooked
  • 1 ¼ C. Water
  • ¼ C. Barbecue sauce
  • 4 Cooked chicken breasts chopped
  • 1 Tomato chopped
  • 1 C. Finely shredded cheese
  • 2 Green onions sliced


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

Recipe Notes

Recipe furnished by Kraft Foods, Inc.