Weekly Recipe

Chicken Breast Stir-Fry

Ingredients (serves 2‑3)
1 lb chicken breast, thinly sliced
1 cup brown rice (uncooked)
1 medium yellow squash, sliced into half‑moons
1 Tbsp oil (vegetable or any cheap oil)
Salt, pepper, garlic powder – about ½ tsp each
Optional sauce: 2 Tbsp soy sauce + 1 tsp honey or a splash of lemon

Instructions
1. Cook rice according to package; set aside.
2. Heat oil in a skillet over medium‑high; add chicken, season, and stir‑fry 4‑5 min until cooked through.
3. Add squash; stir‑fry 2‑3 min until just tender.
4. Toss in rice, combine, and stir‑fry another minute.
5. Add sauce, mix well, and serve hot.

Low‑cost tips – buy brown rice in bulk, use frozen squash when fresh is pricey, and a simple soy‑honey sauce costs pennies. Enjoy!