Preparation

•Preheat your oven to 400°F.

•While your oven is preheating, mix together the ingredients for the shrimp marinade and stir in the shrimp, set in the fridge to marinate for at least 15 minutes.

•Cook the rice using your preferred method (rice cooker or saucepan). Be sure you make enough to have 2 1⁄2 cups worth of cooked rice.

For the Chicken

•Pound or butterfly your chicken breast so it has an even thickness throughout. Season both sides of the chicken with salt, pepper, 2 tsp chili powder, and 2 tsp garlic powder.

•Heat a grill pan or a large skillet over medium high heat and add 1 Tbsp of olive oil.

•Cook the chicken until it is no longer pink in the center and the internal temperature reaches 165°F. Allow to rest for 8-10 minutes before slicing. Slice your chicken into strips about 1⁄2” thick.

For the Zucchini

•While the chicken is cooking, slice the zucchini and yellow squash into thin (around 1/8“). Use a mandolin if you have one.

•Heat a skillet over medium high heat and add 1 Tbsp of olive oil. Sauté the vegetables and minced garlic until soft. Season with seasoned salt and pepper to taste.

For the Shrimp

•Heat a cast iron pan or a grill pan over high heat.

•Cook your shrimp for 2 minutes on each side or until fully pink and cooked through.

For the Rice

•In a large bowl, take 2 1⁄2 cups of cooked rice and add the minced ginger, 1 tsp of olive oil, and salt to taste.

This recipe makes 5 servings. To each of your containers add 1⁄2 cup of the ginger rice and di- vide the chicken, shrimp, and vegetables evenly. Top each piece of chicken with 1 Tbsp of sweet chili sauce. You can make this sauce yourself if you’d like but I find it is not worth the hassle and it is much easier just to buy it bottled in the store. Read your labels to find one with good ingredients!