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Ingredients

3 teaspoon Canola oil
12 ounce Boneless skinless chicken breast half, raw
3/4 teaspoon Garlic powder
3/4 teaspoon Dried rosemary leaves
6 teaspoon Sodium free chicken bouillon granules
1-1/2 cup Water
1-1/2 cup MINUTE Brown Rice, uncooked
2 cup Frozen mixed vegetables
4 ounce VELVEETA LIGHT Reduced Fat Pasteurized Prepared Cheese Product
8 tablespoon PHILADELPHIA Fat Free Cream Cheese
1 Kiwi
1/2 pound Frozen unsweetened strawberries
4 JELL-O Sugar Free Gelatin Snack - Strawberry-Kiwi
1/2 cup COOL WHIP FREE Whipped Topping

Preparation

HEAT oil in medium nonstick skillet on medium-high heat. Add chicken; sprinkle with 1/8 tsp garlic powder and 1/4 tsp. rosemary. Cover. Cook 4 minutes on each side or until chicken is cooked through. Remove chicken from skillet.

ADD 1 1/2 cups water and bouillon granules; bring to boil.

STIR in rice, remaining garlic powder, and rosemary. Top with chicken; cover. Cook on low heat 5 minutes. Remove from heat. Let stand 5 minutes.

PREPARE "creamy veggies" by layering frozen vegetables, VELVEETA LIGHT (cut-up) and cream cheese product (cut-up) in microwavable bowl; cover.

MICROWAVE on HIGH 2 minutes; rotate dish. Microwave an additional 1 minute or until vegetables are thoroughly heated.

STIR until creamy.

THAW strawberries; divide between 4 dessert cups. Slice kiwi and divide slices between cups. Top each with gelatin and 2 tablespoons whipped topping.

Cook's Notes

Still hungry after finishing your dinner, but watching your weight? Enjoy an extra generous serving of veggies, drizzled with lemon juice and sprinkled with your favorite fresh herbs.

Nutrition Information

Calories: 450 ; Total Fat: 11g ; Carbohydrates: 53g ; Protein: 33g ; Vitamin A: 90% ; Vitamin C: 70% ; Calcium: 50% ; Sodium: 760mg ; Iron: 15% ; Fiber: 8g