Herbed Brown Rice & Chicken
Yield
servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
skinless, boneless, halves |
|
| ¼ | teaspoon |
garlic powder
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 14.5 | ounces |
chicken broth
|
|
| ½ | teaspoon |
thyme
crushed, dried |
*
|
| 1 ½ | cups |
brown rice
uncooked quick-cooking |
|
| 1 | cup |
green peas
frozen |
|
| ¼ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
skinless, boneless, halves |
|
| 1.3 | ml |
garlic powder
|
|
| 0.6 | ml |
black pepper
|
|
| 419.1 | ml/g |
chicken broth
|
|
| 2.5 | ml |
thyme
crushed, dried |
*
|
| 355 | ml |
brown rice
uncooked quick-cooking |
|
| 237 | ml |
green peas
frozen |
|
| 59 | ml |
Parmesan cheese
grated |
|
Directions
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.
