Greek Chicken & Rice Skillet

1/3 cup Greek Vinaigrette Dressing
1 lb. boneless skinless chicken breasts, cut into chunks
2 tsp. dried oregano leaves
4 cups cut-up fresh vegetables (such as broccoli, carrots, and green pepper) about 1 lb
1 can (14 oz) reduced sodium chicken broth
2 cups Minute brown rice, uncooked
1 lemon

HEAT dressing in a 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; simmer 5 min. turn off heat. Let stand, covered 5 min. or until liquid id absorbed. GRATE 1 tsp. lemon peel; sprinkle over chicken. Cut lemon into 4 wedges; serve with chicken and rice mixture.

This has a very clean taste!! I loved it. I used white rice because that is what I already had..