6 boneless, skinless chicken breasts
1 tbsp olive oil
1 med yellow onion peeled and chopped
1 med red onion peeled and chopped
1 bundle green onions, sliced thin
1 med. egg plant, sliced
5 zucchini, sliced
2 green bell pepper, sliced
2 red bell pepper, sliced
2 cups snow peas
1 tsp fresh rosemary
4 garlic cloves, pressed
salt and pepper to taste
3 cups no sodium chicken broth
2 cups wild rice

– In a large skillet, heat olive oil over medium temperature. Add onions and spices. Cover and cook over low heat until the onions are cooked. Add chicken broth. Stir in the wild rice and cook uncovered over high heat for about 5 minutes. Let simmer on low, with lid, on for about 20 minutes.

-Place the chicken breasts in a skillet and cook until completely white inside.

-Add all the remaining veggies in skillet and pan fry until cooked to desire.

-One all separate ingredients are prepared and cooked, add all ingredients (rice, veggies and chicken together. Pan fry for about 2 minutes, stiring the entire time. Spoon out and enjoy! Garnish with fresh Rosemary.