By: Shannon Beeghley, LPN, NS, CHHC

1 bag of mixed vegetables (can be any stir-fry blend)

Olive oil

1/4 cup chopped onion

1 (10 ounce) can of chicken breast, drained

Fresh cilatro, chopped

Fresh parsley, chopped

1/4 teaspoon dried dill weed

1/4 – 1/3 teaspoon garlic salt

Put the oil in a large skillet and add the chopped onion. Saute till onions are slightly limp, then add bag of vegetables. Add the dill weed and garlic salt. Stir often making sure the vegetables cook till tender crisp. Add the chicken and chopped fresh cilantro and parsley (as little or as much as you want). Stir enough to make sure chicken is heated through. Vegetables should be tender crisp.

Serve on a bed of brown rice or just eat as is. Enjoy! 🙂