Ingredients:

• 1 Tbsp. extra virgin olive oil
• 3/4 lb. skinless, boneless chicken breast (cut into 3/4 in. pieces)
• 1 16-oz. bag frozen mixed vegetables with peppers and zucchini
• 1 tsp. finely minced garlic
• 1/2 cup pre-sliced, fresh mushrooms
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1/2 cup fat-free, reduced sodium chicken broth
• 2 Tbsp. grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• 2 cups cooked instant brown rice

Directions:
Place large skillet over high heat. Add oil, swirl to coat pan and heat oil until very hot. Add chicken and stir-fry until it loses its pink color. With slotted spoon, remove chicken from pan and set aside. Add vegetables and garlic to pan. Stir-fry until garlic is fragrant, about two minutes. Add mushrooms. Stir-fry another two minutes. Return chicken to pan. Add basil, oregano and chicken broth. Stir-fry until chicken is opaque throughout, about four minutes. Add cheese and toss. Season to taste with salt and pepper. Serve immediately over brown rice, including juices from pan.

Makes four servings.

Nutritional Information Per Serving:
316 calories, 7 grams total fat (1 gram saturated fat), 27 grams carbohydrate, 27 grams protein, 6 grams dietary fiber, 244 milligrams sodium.

Source: American Institute for Cancer Research, www.aicr.org