2 tsp. olive oil
4 skinned and boned chicken breasts (3 oz. each)
4 oz. long grain white rice
1/2 c. chopped onion
1 1/2 c. canned crushed tomatoes
1 c. chopped jarred roasted red pepper
1 c. canned ready-to-serve low-sodium chicken broth
1/4 c. chopped fresh parsley
1 tsp. chopped fresh rosemary or 1/4 tsp. rosemary leaves
1/4 tsp. salt
1 c. thawed frozen peas
Coarsely ground black pepper
Rosemary sprigs and lemon wedges for garnish

1. In 12 inch nonstick skillet heat oil. Add chicken and cook, turning once, until browned, 5 to 7 minutes. Transfer chicken to a plate; set aside. In same skillet, combine rice and onion. Cook until rice is translucent, about 2 minutes.

2. Stir in tomatoes, roasted red pepper, broth, parsley, rosemary, and salt. Return chicken to skillet; cover and let simmer for 25 minutes. Stir in peas and cook until rice is tender, about 5 minutes.

3. To serve, arrange chicken-rice mixture on serving platter; sprinkle with ground pepper to taste and garnish with rosemary sprigs and lemon wedges. Makes 4 servings.