HEAT oil in large nonstick skillet. Add chicken; cook 5 min. on each side or until golden.
ADD dressing, garlic and broth; bring just to boil. Reduce heat to low; simmer 3 min. Stir in vegetables, cook 3 to 4 min. until vegetables are crisp-tender and chicken is cooked through (170°F).
SPRINKLE with cheese; cover. Let stand until cheese is melted. Spoon over cooked rice.