Ingredients
- 4 chicken breast (skinless boneless halves)
- 1 cup peas (frozen)
- 1 1/2 cups quick cooking brown rice (uncooked)
- 1/4 cup parmesan cheese (grated)
- 1/4 teaspoon garlic powder
- 1/2 teaspoon thyme leaves (dried crushed)
- 1/8 teaspoon pepper
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
