1. Heat oven to 425 degrees. Mix rice, contents of seasoning packet, squash, zucchini and bell pepper in ungreased rectangular pan. 13 x 9 x 2 inches.
2. Spray 10-inch skillet with cooking spray; heat over medium-high heat. cook chicken in skillet about 5 minutes, turning once, until brown. Remove chicken from skillet.
3. Add water to skillet; heat to boiling. Pour boiling water over rice mixture; stir to mix. Stir in cheese. Place chicken on rice mixture.
4. Cover and bake about 30 minutes or until liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut.
240 calories, 2g fiber, 7g fat (3g saturated fat), 70 mg cholesterol, 360mg sodium, 27g protein, 19g carbohydrates
1 starch, 3 lean meat, 1 vegetable