Roasted peppers and bok choy elevate this grilled chicken recipe. By grilling the peppers and chicken at the same time, you're minimizing clean-up and maximizing time. Try different coloured peppers to really brighten up this recipe.
|1/2 cup||Kraft Creamy Honey Mustard Dressing, divided|
|4 small||boneless skinless chicken breasts (1 lb./450 g)|
|1/2 lb.||(225 g) baby bok choy, cut lengthwise in half|
|2||red peppers, cut lengthwise into 3-inch-wide strips|
|2-2/3 cups||hot cooked long-grain white rice|