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Grilled Caesar Chicken


  • Nonstick cooking spray
  • 1 pound boneless, skinless chicken breasts
  • 2 cups cooked rice, cooled
  • 1/2 cup diced fresh tomato
  • 1/2 cup diced fresh yellow, red or green bell pepper
  • 1/4 cup chopped fresh basil leaves
  • 8 tablespoons fat-free Caesar salad dressing
  • Freshly ground pepper to taste

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  1. Fire up the grill to low to medium-low heat.
  2. Tear off 4 sheets of aluminum foil, about 12 in. long. Lightly coat the center of each piece with non-stick cooking spray. Cut the chicken breasts into bite size pieces. Pile 1/2 cup of rice into the center of each piece of foil and top with 1/2 cup of the chicken. Top each portion with some of the tomato, bell pepper and basil. Pour 2 tablespoons of the Caesar dressing on top of each portion and seal the foil tightly around the portions to prevent leakage.
  3. Cook on a barbecue grill over low to medium-low heat, away from direct flame, for 20 to 25 minutes. Packets are done when the chicken is firm to the touch and opaque.
  4. Allow to cool slightly before opening the foil.
  5. Serve packets in the foil.