Heat oven to 450°F.

In 1-quart saucepan, heat broth to boiling over high heat.

Stir in rice.

Reduce heat to low; cover and simmer 5 minutes or until most of broth is absorbed.

Stir in carrots.

Meanwhile, cut 2 (18x12-inch) sheets of heavy-duty foil; spray with cooking spray.

Place fish fillet on center of each sheet.

Sprinkle with lemon-pepper seasoning; top with chives.

Arrange lemon slices over fish.

Spoon rice mixture around each fish fillet.

Bring up 2 sides of foil over fish so edges meet.

Seal edges, making tight ½-inch fold; fold again, allowing space for heat circulation and expansion.

Fold other sides to seal.

Place packets in ungreased 15x10-1-inch pan.

Bake 16 to 20 minutes or until fish flakes easily with fork.

Place packets on plates.

Cut large X across top of each packet; carefully fold back foil.