20 Minute Garlic Rosemary Chicken & Brown Rice

• 1 Tbsp. canola oil
• 1 lb. boneless skinless chicken breast
• 3/4 tsp. garlic powder, divided
• 3/4 tsp. dried rosemary leaves, crushed, divided
• 2 Tbsp. very low-sodium chicken bouillon granules
• 2 cups instant brown rice, uncooked
• 2 cups frozen mixed vegetables
• 4 oz. VELVEETA LIGHT Reduced Fat Pasteurized Prepared Cheese Product, cubed
• 1/2 cup PHILADELPHIA Fat Free Cream Cheese, cubed
• 2 kiwis, sliced
• 2 cups frozen unsweetened strawberries, thawed
• 4 s, Favorite Flavor
• 1/2 cup COOL WHIP FREE Whipped Topping
• 32 fl oz (4 cups) drinking water

1. Heat oil in medium nonstick skillet on medium-high heat.
2. Add chicken; sprinkle with 1/4 tsp.
3. each garlic powder and rosemary.
4. Cover.
5. Cook 4 min.
6. on each side, or until chicken is cooked through.
7. Remove chicken from skillet.
8. Add 2 cups water and bouillon granules; bring to boil.
9. Stir in rice with remaining garlic powder and rosemary.
10. Top with chicken; cover.
11. Cook on low heat 5 min.
12. Remove from heat.
13. Let stand 5 min.
14. Layer vegetables, VELVEETA LIGHT, and cream cheese in microwavable bowl, cover.
15. Microwave on HIGH 12 min.
16. or until heated through, turning dish after 7 min.
17. Stir until well blended.
18. Arrange kiwi slices and strawberries in 4 bowls.
19. Top each with an individual serve container of gelatin and 2 Tbsp.
20. whipped topping.
21. Serve each person an 8 fl oz glass of water with meal.

canola oil, boneless skinless chicken breast, garlic powder, rosemary, chicken bouillon granules, instant brown rice, mixed vegetables, philadelphia fat free, kiwis, favorite flavor, water

Taken from www.kraftrecipes.com/recipes/20-minute-garlic-rosemary-chicken-brown-rice-59197.aspx (may not work)