Chicken And Squash

Ingredients

6 Chicken breast

5 small yellow squash

1 large yellow onion

Basil to taste

Italian Seasoning to taste

6 cups Instant brown rice

6 Small zucchinis squash

6 Roma tomatoes

Oregano to taste

Thyme to taste

Olive oil

Directions

1In a 8 quart boiler cover chicken breasts with water and bring to a boil. Reduce heat and simmer until chicken is cooked. Once the chicken is cooked through, remove and allow to cool.

2Remove and discard the bone and skin. The chicken must be shredded, or stripped into small pieces. Length does not matter, width does. In order to dry chicken correctly it must be thin.

3Heat enough olive oil to generously cover the bottom of a large skillet. Slice squash about 1/4 inch thick. Dice the tomatoes. Dice the onion. Place the vegetables in the heated oil and added generous amounts of spices. Saute vegetables until they are still slightly crisp. Add shredded chicken. Mix.

4Meanwhile, prepare your instant rice per package instructions.

5Serve chicken and vegetables on a bed of rice.