| 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 |
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.
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.