4 servings - 6 points per serving

2 tsp olive oil

3 medium garlic clove(s), minced, or more to taste

1 pound uncooked boneless, skinless chicken breast(s), cut into 1-inch pieces

1 tsp dried thyme, or 2 tbsp fresh minced thyme, or to taste

1/2 tsp table salt

1/4 tsp black pepper

2 cup broccoli, florets

1 1/2 cup canned chicken broth, reduced-sodium

1 1/2 Tbsp cornstarch

2 cup cooked brown rice, kept hot

Heat oil in a large skillet over medium-high heat. Add garlic and cook 1 minute. Season chicken with thyme, salt and pepper and add to skillet. Cook until browned on all sides, stirring frequently, about 3 minutes.

Add broccoli to skillet, cover and cook 2 minutes. Add 1 cup of broth, cover and simmer until chicken is cooked through, about 5 minutes.

Dissolve cornstarch in remaining 1/2 cup of broth and add mixture to skillet. Simmer until mixture thickens, stirring constantly, about 1 minute. Serve over rice. Yields about 1 cup of chicken mixture and 1/2 cup of rice per serving.