In a medium nonstick skillet over medium-high heat, cook chicken 10 minutes or until browned. Sprinkle with garlic powder and pepper. Set chicken aside.
Stir in broth and thyme. Heat to a boil. Stir in rice. Reduce heat to low. Cover and cook 5 minutes. Return chicken to pan. Add peas. Cover and cook 5 minutes more or until chicken is no longer pink and rice is done. Remove chicken. Stir cheese into rice mixture.
Makes 4 servings--317 calories--6 grams fat