Monday, February 2, 2015

Chicken with Rice & Veggie Medley

Here is one of my staple lunches.  I eat it several times a week!  And my kids like it too! I make all my grilled chicken and rice and veggies on the weekends and divide them between sandwich bags.    For a more Asian taste, use sesame oil instead of EVOO.  You can reheat on the skillet or in the microwave!

Chicken with Rice & Veggie Medley

·       1 grilled chicken breast (6 oz) 
          *Tempeh (6 oz) – vegetarian option

·       1 cup of boiled veggies
          *any combo of veggies, boil for 4-5 min, toss with 1 tsp oil and pink salt (I use snap peas,    carrots, broccoli mix)

·       ½ cup cooked brown rice or quinoa

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