I love this meal because it is quick, tastes great, and is nutritious - and kids like it too! If you cannot find thin chicken cutlets, slice regular chicken breasts in half horizontally, cover with plastic wrap, and pound thin. You can also use whatever mixture of vegetables you like for the chicken topping.
4 chicken cutlets
3 tbsp of canola oil, divided
salt and pepper
1/3 cup grape tomatoes, quartered
1 red pepper, chopped into small pieces
juice of 1 lemon
1 cup mixed wild and regular rice
In a medium saucepan over medium high heat, add 1 tablespoon oil.
Season chicken cutlets with salt and pepper generously.
Cook chicken cutlets in saucepan until lightly browned, around 3-5 minutes each side.
Meanwhile, cook rice according to package direction, using regular or quick method.
Combine grape tomatoes and red peppers. Add 1 tablespoon canola oil and season with salt. Mix well.
When rice is done add 1 tablespoon oil and lemon juice, mix well.
Top each chicken cutlet with tomato and red pepper topping. Serve with rice.