Chicken Skewers with Brown Rice

24 servings

Ingredients

Ingredients	Weights	Measures
boneless skinless chicken breasts, cut into 3/4-inch cubes	6 lb. 4 oz.	- -
red onions, cut into 3/4-inch squares	1.5 lb. 1 oz.	1-1/2 qt. 1/4 cup
red peppers, cut into 3/4-inch squares	1.5 lb. 1 oz.	1-1/2 qt. 1/4 cup
tomatoes, cut into 3/4-inch squares	1.5 lb. 1 oz.	1-1/2 qt. 1/4 cup
KRAFT Greek Vinaigrette	12 oz. 0.5 oz.	1/2 cup 1 tsp.
hot cooked brown rice	3 lb. 2 oz.	1-1/2 qt. 1/4 cup
CAPRI SUN 100% Juice Fruit Punch	9 lb. 6 oz.	24 pouches 1 pouch

Directions

THREAD each of 24 skewers with 4 oz. chicken, and 1 oz. of each vegetable. (Or, thread ingredients onto 1 skewer for trial recipe.) Refrigerate until ready to serve.

FOR each serving: Grill 1 skewer 4 to 5 min. on each side or until chicken is done. Place on plate; drizzle with 1 tsp. dressing. Serve with 1/4 cup rice and fruit punch.