Herbed Brown Rice and Chicken

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

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.

Makes 4 servings--317 calories--6 grams fat