3 Step Greek Chicken and Rice
-1/3 cup KRAFT Greek Vinaigrette Dressing
-1 lb. boneless skinless chicken thighs, cut into chunks
-2 tsp. dried oregano leaves
-4 cups cut-up fresh vegetables from the salad bar, such as broccoli, green peppers and carrots (about 1 lb.)
-1 can (14-1/2 oz.) reduced sodium chicken broth
-2 cups instant brown rice, uncooked
HEAT dressing in large deep nonstick skillet on medium heat. Add chicken; sprinkle with oregano. Cook 5 min., stirring once.
ADD vegetables and broth; simmer 5 min. Stir in rice; cover. Simmer 5 min. Turn off heat. Let stand, covered, 5 min. or until liquid is absorbed.
GRATE 1 tsp. lemon peel; sprinkle over chicken. Cut lemon into 4 wedges; serve with chicken and rice mixture.