I barely felt like cooking after spending the day cleaning out our above-ground pool in anticipation of my son's return on Thursday, but I know the Huz was looking forward to a good meal after a hard day, so I sucked it up and got in the kitchen. I did, however, find the simplest recipe that required ingredients I happened to have on hand. *grin*

• 1 tablespoon vegetable oil
• 4 boneless, skinless chicken breasts
• 2 cups low fat, reduced sodium chicken broth
• 1 box (appx 6 ounces) chicken-flavored rice mix
• 1/2 cup chopped red bell pepper
• 1/2 cup frozen peas
• 1/4 cup Romano cheese

1. Heat oil in large skillet. Add chicken; cook over medium-high heat 10 to 15 minutes or until lightly browned on both sides.
2. Add broth, rice mix, bell pepper and peas; mix well. Bring to a boil. Cover; reduce heat and simmer 10 minutes or until chicken is no longer pink in center. Remove from heat. Sprinkle with cheese; let stand covered 5 minutes or until liquid is absorbed.

Nutritional Info
Servings Per Recipe: 4
~Amount Per Serving~
Calories: 492.5
Total Fat: 10.3 g
Cholesterol: 139.4 mg
Sodium: 1,129.1 mg
Total Carbs: 36.0 g
Dietary Fiber: 3.8 g
Protein: 62.2 g

I made some modifications to a recipe from one of my best cookbooks for this one, and I doubled it for my large family. We served it with a fresh salad of lettuce and cucumber with Good Seasonings Italian Dressing to top it off, and sliced cucumbers for the little ones. Only the littlest one didn't care for the rice mix, ("I don't like the green stuff! Or the orange stuff!"). Everyone else gobbled it up, and the Huz claimed the leftovers for his lunch tomorrow! You can find the original recipe on page 108 in The One-Dish Bible: More Than 150 Fabulous One-Dish Recipes.