Herbed Brown Rice and Chicken
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 694
- Total Fat
- 15
- Saturated Fat
- 5
- Carbohydrates
- 63
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 73
- Cholesterol
- 213
- Sodium
- 376
- Total: 30 min
- Prep: 5 min
- Cook: 25 min
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
Directions
- 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.