Grilled Garlic Chicken with Bell Peppers

This one gets high marks. I found this recipe on Epicurious, via Bon Appetit magazine. It's a well-balanced meal with outstanding flavor that was quite easy to prepare. The Italian dressing, garlic and rosemary team to create a great taste. But I might have to work on my rice cooking skills—it was a bit sticky. Hmmmm, maybe there's a way to grill rice?

Ingredients

• 3/4 cup Italian salad dressing
• 1 tbsp chopped fresh rosemary
• 2 large garlic cloves, chopped
• 6 boneless, skinless chicken breasts
• 1 red bell pepper, quartered lengthwise
• 1 green bell pepper, quartered lengthwise
• 1 yellow bell pepper, quartered lengthwise 
• Rice (I used brown rice)

Directions

1. Whisk dressing, rosemary and garlic to blend in a large bowl. Add chicken and bell peppers and toss to coat. Let stand 1 hour or cover and chill up to 1 day, tossing occasionally.
2. Prepare grill to medium-high heat. 
3. Drain marinade and discard.
4. Grill chicken, turning as little as possible, until internal temperature reaches 155 degrees. Grill peppers until nice char marks form.
5. Tent chicken under a folded piece of aluminum foil for 5-10 minutes.
6. Serve over rice.