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Spicy Cheddar Chicken on Vegetable Couscous

4 boneless, skinless chicken breast halves
2-1/2 tsp. Caribbean jerk seasoning, divided
1 Tbsp. olive oil
1 can (14-1/2 oz.) chicken broth
4 cups fresh, cut vegetables, such as carrots, zucchini, onion, beans, cauliflower
1 cup couscous, uncooked
1-1/2 cups (6 oz.) Sargento® Fancy Shredded Mild Cheddar Cheese
1 Tbsp. chopped fresh thyme (optional)
Mango, peach or cranberry chutney (optional)

Sprinkle both sides of chicken breasts with 1-1/2 teaspoons jerk seasoning. Heat oil in large skillet over medium heat. Add chicken breasts; cook 4 minutes per side or until cooked through; set aside.
Add broth, remaining jerk seasoning and vegetables to skillet; heat to a simmer over high heat. Cook 3 minutes or until vegetables are crisp-tender. Stir in couscous; remove skillet from heat. Arrange chicken over couscous mixture; top with cheese. Cover; let stand 5 minutes or until liquid is absorbed. Sprinkle with thyme and serve with chutney, if desired.