Summer Series - Grilled Chicken & Summer Vegetable Skillet

Ok I have a confession with this one - I cooked waaaay too much rice for me and Ken. I used basic white rice, not instant rice as it asks for, and just added extra water and bbq sauce. However, it turned into really nice vegetarian leftovers for myself by just adding more tomatoes and green onions to the top with a sprinkle of cheese. If the veggies are cut beforehand and the chicken is bbq'd earlier in the day this one doesn't take much time. If you use instant rice that is. These recipes can also be found on the Kraft Canada website.

This recipe is a 2-parter, however. First you have a recipe for easy grilled chicken breasts, and there are a few recipes to make with the chicken. I hope to complete the other recipes as they look like something we would eat.


Easy Grilled Chicken Breasts
Ingredients:
1/2 cup Kraft Original BBQ sauce, divided (I used no name bbq sauce)
8 small boneless skinless chicken breasts (I used 2 large lilydale chicken breasts from Costco)

Instructions:
Pour 1/4 cup bbq sauce over chicken in shallow dish; turn chicken over to coat both sides of each breast. Refrigerate 1h to marinate.
Heat bbq to medium heat. Remove chicken from marinade; discard marinade
Grill Chicken 5-7min on each side or until done (170 degrees F), brushing occasionally with remaining bbq sauce for the last few minutes.
Note: set aside 4 breasts for the following meal, use the other 4 breasts for a side dish or one of the future recipes that include the Easy Grilled Chicken Breasts

Grilled Chicken and Summer Vegetable Skillet
Ingredients:
1 tbsp oil
1 red pepper, coarsely chopped
1 yellow pepper, coarsely chopped
2 cloves garlic, minced
1-1/2 cups instant white rice, uncooked
1-1/4 cups water
1/4 cup Kraft Original BBQ Sauce (or no name bbq sauce)
4 cooked Easy Grilled Chicken Breasts (see above), chopped
1 tomato, chopped
1 cup Kraft 4 Cheese Italiano Shredded Cheese (I use Cheddar/Jack from the US)
2 green onions, sliced

Instructions:
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 bbq sauce; stir. Bring to boil, stirring occasionally. Top with chicken, tomatoes and cheese; cover. Simmer on medium low heat 10min or until rice is tender and cheese is melted.
Top with onions.