PREHEAT oven to 375°F. Spread 4 cups sliced assorted fresh vegetables into shallow foil-lined baking pan.

CUT 4 boneless skinless chicken breasts (1-1/4 lb.) into strips. Coat with 1 pouch Shake'n Bake Teriyaki Glaze Coating Mix as directed on pkg.; place evenly over vegetables. Sprinkle with any remaining glaze mix.

BAKE 20 min. or until chicken is cooked through. Meanwhile, cook 2 cups instant white rice as directed on pkg.; place on serving plate. Top with the chicken mixture.