Low-Fat Chicken Fried Rice

• 2 breasts of chicken (skinless and boneless)
• 1 c. broccoli
• 1 c. snow peas
• 1 c. cauliflower
• 1 c. bean sprouts
• 1 c. water chestnuts
• 1 bell pepper, chopped
• 2 c. rice
• 2 tsp. garlic powder
• 2 Tbsp. parsley, dried
• 2 tsp. lite salt
• 2 tsp. lemon pepper
• 1/4 c. soy sauce lite
• nonstick spray
• 1/2 c. water

1. Cube the chicken breasts.
2. Coat a wok or frying pan with nonstick spray.
3. Stir-fry the chicken until done, about 5 to 6 minutes.
4. Take chicken out; set aside.
5. Combine all vegetables together with 1/2 cup water; cook until tender, about 8 minutes. Cook rice separately until done.
6. Add garlic powder, parsley, lite salt and lemon pepper to vegetables.
7. Add chicken back to vegetables; add in the cooked rice.
8. Add 1/4 cup soy sauce or to taste.
9. Mix and serve.

chicken, broccoli, snow peas, cauliflower, bean sprouts, water chestnuts, bell pepper, rice, garlic powder, parsley, lite salt, lemon pepper, soy sauce lite, nonstick spray, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=548699 (may not work)