Balsamic Chicken with Herbs 

Brown Rice with Sauteed Veggies 

This is a low calorie meal. Perfectly satisfying and nutritional. All wheat and non processed foods are a healthier option. Make extra rice and store in the fridge for up to 3 days. Excellent  for mixing into a salad or for pot pies the next day.

Balsamic Chicken

Ingredients

1 chicken breast per person
3 tbs of balsamic vinegar
Salt and pepper to taste  
2 tsp of a mix of Italian herbs
1 tsp of olive oil for grilling

Season the chicken breast with the ingredients and set aside for about 30 minutes as you get your rice started.

Poor the olive oil onto a grilled pan and heat up the surface. Place the chicken breast on top and press down with a spatula. Cook on either side 2 minutes. Lower heat and cover with a lid or tinfoil and allow to thoroughly cook for another 3 minutes.

Brown Rice

Ingredients

250 g brown rice

Salt

2 tbs of olive oil

625 ml of seasons water (salt or vegetable broth)

The ratio for cooking brown rice is 1 - 2.5.

Use a large pan in order for the heat to be evenly dispersed. This will result in a nice loose, grainy substance. Add the rice, broth (or salt with water), the olive oil and stir. Cover and bring to a boil. Lower to a medium heat. Normally brown rice will take up to 40 - 50 minutes to cook, but check your pan after 30 minutes. Once your rice is done set aside with the lid for 5 minutes to become firm.

Sauteed Veggies

Finely chop a variety of your favorite vegetables in a wok or grilling pan in a bit of olive oil. Season to taste.
Mix up your veggies with the brown rice.