2 chicken breasts, boiled and chopped into chunks
1 cup uncooked white rice
1 cup water
1 zucchini, chopped
1 yellow squash, chopped
1 carrot, peeled and chopped
1/2 bell pepper, sliced
1/4 small red onion, chopped
2 cups frozen broccoli florets
Salt and soy sauce, to taste
Start by cooking the rice. Set aside.
Boil chicken. When done, remove from the water and chop the chicken into large chunks.
Preheat oven to 350 degrees. Place veggies on a large cookie sheet in an even layer. Sprinkle with salt and drizzle with soy sauce. Cook for 30 to 40 minutes.
About 5 minutes before the veggies are done, heat a sauté pan over medium high heat on the stove. Heat cooked rice and chopped chicken with about a tablespoon of soy sauce until rice starts to get crisp (about 5 minutes).
Scoop the rice and chicken into a bowl and top with roasted veggies.