Bake 2 large chicken breasts for 30 minutes at 350. I sprayed olive oil and sprinkled salt and pepper on each before placing in oven.
Cut up 4 cups of broccoli (trader joes bag) and 1 red pepper and steam with 3/4 cup of gluten free chicken broth or low sodium chicken broth until cooked through. I put veggies in my fry pan and covered them with my cutting board and it steamed them perfectly with the broth.
Cook up 2 cups of brown rice.
In a blender or bullet mix together 2Tbsp of Olive Oil, 2 Tbsp of red wine vinegar, 1 Tbsp of dijon mustard, 1 garlic clove, 1/4 tsp of salt, 1/2 tsp of ground pepper.
When chicken is done slice up into small pieces.
Add chicken to broccoli and peppers, add rice, and pour sauce over all of it and mix together.
Good, clean, yummy!