Heat oil in large skillet on medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until chicken is cooked through (170°F). Remove chicken from skillet; cover to keep warm. Add chicken broth to skillet; bring to boil. Stir in rice, mushrooms, onions and peas. Top with chicken; cover. Reduce heat to medium-low; cook 5 minutes. Remove from heat; let stand 5 minutes. Serve with a mixed green salad for added color and texture. Omit oil.
Substitute 1 package (6 ounce) Grilled Chicken Breast Strips for the cooked fresh chicken. Bring chicken broth and water to boil in large skillet. Stir in chicken breast strips with the rice, mushrooms, peas and onions. Cook on low heat until mixture is heated through and rice is tender, stirring occasionally.