..: Tropical Chicken over Brown Rice

There is a school of thought (and some research to support it) that says we should eat by color. The theory behind this is that the more colorful our plates are, the more vitamins and minerals we are getting. Part of the reason I love making this dish is because of how colorful it is! It is also full of lots of vitamins and minerals, and is a great meal if you are not a fan of vegetables, but want the benefits of eating them! This recipe cooks up really fast (about 15 minutes), and is great if you are on the run! If you are more interested in the whole eating by color movement, I have attached a link. I have to admit that I, personally, think it makes sense, and makes for some interesting reading! It may even encourage you to pile up some extra greens, reds, yellows, oranges, and purples on your plate! Eating By Color

Tropical Chicken over Brown Rice
Yields 6 servings

To Prepare the Chicken
1. Heat 2 tablespoons of olive oil in a large frying pan.
2. Cut 3/4 pound of boneless, skinless chicken breast tenderloins into 1 inch long pieces.
3. Add the chicken to the frying pan and cook over medium heat.

4. While the chicken is cooking, slice two green bell peppers into strips.
5. Add the bell pepper strips to the chicken.

6. Cook the chicken and peppers until the chicken is thoroughly cooked.
7. Add a jar of tropical fruit medley (drained of its juices) to the frying pan. I personally like to use Dole's Tropical Mix. It has a lot of great fruit in it (papaya, mango, pineapple, etc)! The jar is about 24 ounces of fruit!

8. Add approximately 10 ounces of sauce. Tonight I used an orange ginger sauce, other times I will use a sweet and sour sauce...it depends on what is on sale when I go down the Asian aisle at the grocery store! In general, anything orange or sweet and sour in flavor will work with this recipe!