*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Season the chicken with the garlic powder and black pepper.
Cook the chicken in a 10-inch nonstick skillet over medium-high heat for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Heat the broth and thyme in the skillet over medium-high 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. Stir the cheese into the rice mixture before serving.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
Nutritional Values per Serving
Using Swanson Chicken Broth: : Calories 344, Total Fat 5g, Saturated Fat 2g, Cholesterol 88mg, Sodium 539mg, Total Carbohydrate 35g, Dietary Fiber 2g, Protein 37g, Vitamin A 16%DV, Vitamin C 11%DV, Calcium 7%DV, Iron 23%DV
Using Swanson Chicken Stock: : Calories 348, Total Fat 5g, Saturated Fat 2g, Cholesterol 86mg, Sodium 386mg, Total Carbohydrate 35g, Dietary Fiber 2g, Protein 38g, Vitamin A 16%DV, Vitamin C 11%DV, Calcium 7%DV, Iron 24%DV