Portion Size: 1 ½ cups (3 oz. meat, ½ cup starch, ½ cup vegetables)

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 1/2 lbs. Boneless skinless chicken breasts, cut into ¾ inch strips.	Trim all visible fat.
2 teaspoons olive oil
2 cups asparagus pieces (2-inch pieces)	Wash all produce, prior to cutting
2 cups medium yellow squash,	Wash and cut lengthwise in half, then crosswise into 1/4-inch thick slices
4 cups hot cooked brown rice	See recipe for brown rice
1 cup diced, seeded tomatoes	Wash, seeded and diced
1 cup canned garbanzo beans	Rinsed and drained
1/4 cup fresh basil, thinly sliced	Or 2 Tablespoons dried
1/2 teaspoon salt
Marinade Ingredients ½ cup olive oil ¾ cup soy sauce ½ cup lemon juice ½ cup Worcestershire sauce 2 tablespoons Dijon mustard 1 clove garlic, minced ¼ teaspoon pepper to taste

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Combine marinade ingredients in small bowl. Place chicken and 1/4 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 1 hour or as long as overnight. Reserve remaining marinade in refrigerator for dressing.	Store marinate and steak in refrigerator at 40F degrees or less.
2	Remove chicken from marinade; discard marinade. Place chicken on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 12 to 13 minutes for medium rare (145°F) doneness, turning once. Remove; keep warm.	Discard Marinade. Check Temperature.Minimum Temperature  165 °F for chicken
3	Heat oil in large nonstick skillet over medium-high heat until hot. Add asparagus and squash; cook and stir 7 to 8 minutes or until tender. Toss with rice, tomatoes, beans, basil, salt and reserved marinade in large bowl. Chill.
4	Carve chicken into thin slices. Serve warm over chilled rice salad.