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Categories:
boneless skinless chicken breasts brown rice KRAFT Lite Raspberry Vinaigrette Dressing carrots broccoli florets baby spinach salad blend milk Oscar Mayer favorite flavor water
Viewed: 41 - Published at: a year agoIngredients
- 1 lb. boneless skinless chicken breasts
- 2-2/3 cups hot cookedinstant brown rice
- 1/2 cup KRAFT Lite Raspberry Vinaigrette Dressing, divided
- 2 cups sliced carrots
- 2 cups broccoli florets (1 inch)
- 4 cups baby spinach salad blend, torn
- 1/2 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
- 1/4 cup OSCAR MAYER Real Bacon Recipe Pieces
- 4 s, Favorite Flavor
- 32 fl oz (4 cups) drinking water
Method
- Preheat lightly oiled grill to medium-hot.
- Grill chicken breasts until no longer pink inside, turning once.
- Serve with rice in equally divided portions.
- Bring 1/4 cup of the dressing and the carrots to boil in a medium saucepan.
- Reduce heat to low; cover and simmer for 4 min.
- Stir in broccoli; cover and continue to simmer for 4 min.
- or until crisp-tender.
- Toss vegetables with remaining dressing, spinach, cheese and bacon bits.
- Enjoy JELL-O for dessert (1 per person).
- Serve each person an 8 fl oz glass of water with the meal.
