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| 1 Esslöffel | olive oil |
| 1 x ca. 450 g | Boneless skinless Chicken Breasts; cut into half-inch-thick strips |
| 2 | cloves garlic minced |
| 2 Tasse | Broccoli florets |
| 2 | carrots thinly sliced |
| 1 | Onion chopped |
| 1 Teelöffel | Italian seasoning; (or more) |
| 1/4 Teelöffel | red pepper flakes |
| 1/4 Teelöffel | salt |
| 3 Tasse | rice cooked |
| 1 Dose | (4 1/2 oz.) Italian-style Diced Tomatoes |
| 1/4 Tasse | Romano Cheese; grated |
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Warm olive oil in a heavy skillet over medium-high heat until hot. Add chicken strips and minced garlic. Saute the mix, stirring 5 to 7 minutes or until chicken begins to brown.
Add broccoli, carrots, onion, Italian seasoning, red pepper flakes, and salt. Cook, stirring, for 3 to 4 minutes or until the vegetables are tender. Add rice and tomatoes. Stir occasionally until blended and heated through. Prepare to serve when the vegetables have attained the desired degree of doneness, 10 to 20 minutes.
Remove the mixture from the heat and serve individual portions on plates with a sprinkling of the freshly grated Romano cheese.
v2.0l.
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