Recipes:
# Garden Chicken Breasts
## INGREDIENTS
4 skinless, boneless chicken breasts
(4 ounces each)
2 tablespoons vegetable oil, divided
2 cups mixed cauliflower and broccoli florets
1 cup julienne-style carrots
1/4 cup sliced green onions
1 clove garlic, minced
1/2 cup salad dressing spread
1 tablespoon soy sauce
3 cups cooked rice
SERVES 4
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## Make Ahead
Prepare recipe as directed through step 3 and refrigerate for up to 24 hours. Simmer the sauce and reheat chicken in the microwave. Continue through step 4.
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## VARIATION
For an interesting taste and texture, add 1 cup sliced mushrooms to the vegetables during step 2.
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### 1
Cook chicken in 1 tablespoon oil in a large skillet until juices run clear, about 5 minutes on each side; remove with a slotted spoon to a platter to keep warm.
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### 2
Add remaining oil to skillet. Stir-fry vegetables for 4 minutes or until tender-crisp.
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### 3
Add salad dressing and soy sauce; toss until well mixed.
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### 4
Spread rice on serving platter. Arrange chicken on rice. Spoon vegetable mixture over chicken and rice.
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## Make It Quicker
• Save time at the cutting board by substituting a package of frozen stir-fry vegetables for the fresh vegetables.
• Julienne-style carrots can often be found already cut and packaged in the produce section of the grocery store.
