0.0 – 0 reviews • Beans and Legumes
| Total: |
30 min |
| Prep: |
5 min |
| Cook: |
25 min |
| Yield: |
4 servings |
Ingredients
- 4 skinless, boneless chicken breast halves
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1 tablespoon butter
- 1 3/4 cups Swanson® Chicken Stock
- 1/2 teaspoon dried thyme leaves, crushed
- 1 1/2 cups uncooked quick-cooking brown rice
- 1 cup frozen peas
- 2 tablespoons grated Parmesan cheese
Instructions
- Season the chicken with the garlic powder and black pepper.
- Heat the butter in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it’s well browned on both sides. Remove the chicken from the skillet.
- Stir the stock and thyme in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes. Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
694 |
| Total Fat |
15 g |
| Saturated Fat |
5 g |
| Carbohydrates |
63 g |
| Dietary Fiber |
4 g |
| Sugar |
3 g |
| Protein |
73 g |
| Cholesterol |
213 mg |
| Sodium |
376 mg |