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.