Chicken Fried Brown Rice

Ingredients:
- 1 lb of thin sliced chicken breast (usually 4 cutlets)
- 1 1/2 cups of Uncle Ben's Brown Rice (boxed)
- 1 1/3 cups of frozen mixed vegetables

Marinade Ingredients
- 1 small white onion
- 3 tsp of Braggs amino acids (soy sauce substitute)
- Pinch of salt
- 1 tbsp of garlic powder, pepper, and minced garlic
- 2 tbs of rice vinegar 
- 1 tsp of cayenne pepper (optional for an added kick!)

(I also added some basil and Italian seasoning)

Prep
- Cut the chicken cutlets into small pieces, and place them into a zip lock bag
- Cut the onion up into thin strips and place in the bag with the chicken
- Add all marinade ingredients into the bag, and then seal it up and place it in the fridge.

(Marinating time may vary, but I did 1 hour...you may do this longer if desired.)

- Boil the brown rice in a pot on the side, for 19 minutes (water should be well over the line of rice).  Once the time is up, strain the water and place back over the cooling stove eye that was being used.

How-To:
- Spray nonstick oil onto a skillet, and begin with sauteing the chicken mix
- Once the chicken is nearly fully cooked, add the frozen vegetables in
- Place the rice in, and stir
- Using lite soy sauce, sprinkle some over the pan and continue to stir everything around for about 3-5 more minutes
- Enjoy!

Serving Size:  4

Nutrition Fast Facts (Approximate Per Serving)

174 Calories

1.6g Fat

29.5g Protein

18.5g Carbohydrates (5g from veggies)