Herbed Brown Rice and Chicken
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.
4 skinless boneless chicken breast halves
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 can (14.5 oz.) natural goodness chicken broth
1/2 teaspoon dried thyme leaves (crushed)
1 1/2 cups uncooked quick-cooking brown rice
1 cup frozen peas
1/4 cup grated Parmesan cheese