Preheat oven to 400°F. Pour salad dressing over chicken in large resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 30 min. to marinate. Remove chicken from marinade; discard marinade.
Empty coating mix into shallow dish. Add chicken; turn to evenly coat both sides of each chicken breast with the coating mix. Place in aluminum foil-lined 15x10x1-inch baking pan.
Bake 20 min. or until chicken is cooked through (170°F). Serve with the rice and vegetables.
Prepared dressing can be stored in refrigerator up to 1 month.
This easy-to-make dinner is a good source of both vitamins A and C from the mixed vegetables.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings, 1 chicken breast, 1/2 cup rice and 3/4 cup vegetables each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.