Ingredients:

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

Cooking Instructions:

1. Prepare brown rice. While rice is cooking, place large skillet over high heat. Add oil, swirl to coat pan and heat oil until very hot.
2. Add chicken and stir-fry until lit loses pink color. With slotted spoon, remove chicken from pan and set aside.
3. Add vegetables and garlic to pan. Stir-fry until garlic fragrant, about 2 minutes.
4. Add mushrooms. Stir-fry another 2 minutes. Return chicken to pan.
5. Add basil, oregano and chicken broth.
6. Stir-fry until chicken is thoroughly cooked, about another 4 minutes.
7. Add cheese and toss. Season to taste with salt & pepper. Serve immediately over brown rice, including juices from the pan.

Recipe from: The American Institute for Cancer Research