Ingredients

1 Heaping TBSP Green Chilies

1 TSP Garlic Powder

2 TSP Onion Powder

1 Pinch of Rosemary

2 TBSP Tamari

5oz. Chicken, Cooked

2 Cups RiceSelect Royal Blend (Whole Grain Texmati Brown & Red Rice with Pearled Barley & Rye Berries), Cooked

1/4 Cup Grated Carrots

1 TBSP Diced Zucchini

1 TBSP Balsamic Reduction Sauce

Preparation

Start by mixing the Green Chilies, Soy Sauce, Garlic Powder, and Onion Powder in a small bowl, set aside.

Take your rice, and on a well heated skillet coated with olive oil, start to slightly brown it. In the meantime, heat your chicken in a small, separate skillet with some olive oil. Add in the sauce you made earlier. Keep chicken on low.

Once rice has become slightly brown, transfer it to a separate plate and sprinkle the grated carrots on top of it. Add chicken on top of carrots and top with the zucchini. Drizzle balsamic reduction over chicken.