Instructions: Heat oven to 375 degrees. Spray rectangular baking dish, 13 by 9 by 2 inches, with cooking spray. Rinse chicken; pat dry. Sprinkle with salt and pepper. Crush cereal. (Place cereal in plastic bag or between sheets of waxed paper; crush with rolling pin. Or crush in blender or food processor.) Place cereal in shallow dish; coat chicken completely with cereal.

Heat chicken in 1 tablespoon oil in 10-inch skillet over medium heat 15 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; cover to keep warm.

In same skillet, cook zucchini, eggplant, bell peppers, onion and garlic in 1 tablespoon oil 3 minutes, stirring occasionally. Stir in water and lime juice; cook about 1 minute or until hot.

Place couscous in baking dish. Place chicken breasts on couscous. Pour zucchini mixture over chicken. Bake about 10 minutes or until hot.

This recipe yields 6 servings.

Serving size: 1/6 recipe.

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