I am not the world's best cook, and with writing, I'm even worse at it. That's why I'm so glad my 13-year-old daughter has taken up the art. The best part is, she is really good at it. People actually eat what she cooks!
So this is more her recipe than mine. I will help her once in awhile, but mostly, she does it on her own. Which means two things: #1 if your life is as busy as mine, it's not terribly hard to make #2 people will eat your cooking too!
Chicken Fried Rice and Veggies
4 large chicken breasts
2-3 tablespoons extra virgin olive oil
low-sodium soy sauce
package of frozen vegetables
1/4 tsp. salt
small can chunk pineapple (optional)
small can water chestnuts (optional)
sweet and sour sauce (optional)
Dice the chicken breasts into small chunks.
Heat the extra virgin olive oil in a wok or large skillet.
Set heat to medium. Add the chicken, salt, and small amount of soy sauce (disregarding salt for diabetics or a lower-sodium meal).
While chicken is cooking, make 2-4 servings of rice as instructed on the package.
When chicken is finished, cut into it to make sure it is white all the way through. Stir in vegetables, pineapple, and water chestnuts. Add small amount of soy sauce.
Stir mixture as rice is finishing.
When rice is finished, you can either add it to the chicken/vegetable combo or serve separately as steamed rice.
Serve hot with more soy sauce and/or sweet and sour sauce.