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.

Exchanges Per Serving: 3 Lean Meat, 1 1/2 Starch, 1 Vegetable.

Nutrition Facts: Calories 310; Calories from Fat 80; Total Fat 9g; Saturated Fat 2g; Cholesterol 75mg; Sodium 320mg; Carbohydrate 32g; Dietary Fiber 6g; Protein 31g.