cube chicken and put into a tupperware. cover chicken with teriyaki marinade, stir and cover container. Refrigerate/marinate for at least 30 minutes. 

while chicken is marinating, cut zucchini, squash, bell pepper, onion. set aside. 

cook rice according to package instructions. set aside 2 cups (about 1 1/2 cups uncooked). 

in a large skillet, over medium high heat, add evoo to pan for about 30 seconds. add garlic and heat for another 30 seconds. add all veggies and 2 tbsp water. cover and cook for approximately 8 minutes. Stirring occassionally and adding a little salt and pepper to taste. 

spray another saute pan with cooking spray and cook chicken over medium heat (while veggies are also cooking in the other pan). Cook for approximately 7 minutes or until chicken is cooked all the way through. Stirring occasionally. 

add cooked chicken and its sauce to the veggies. add the 2 cups rice. Stir and cook for about another 3 minutes while all of the flavors meld and the juice saturates the ingredients. 

enjoy!