For extra flavor, marinate the chicken and bell peppers before grilling. In a shallow glass or plastic dish, combine reserved marinade and wine. Add chicken and bell peppers, turning to coat. Cover and refrigerate at least 30 minutes but no longer than 24 hours, turning occasionally. Remove chicken and bell peppers and reserve the marinade; strain marinade before heating as directed in step 3.
When bell peppers are at their peak, choose from a variety of vibrant colors—red, orange, yellow and green.
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