Cut chicken into strips.

Heat large skillet over MEDIUM-HIGH and pour 1 TBSP of olive oil into skillet. Add vegetables and sauté for 2-4 minutes, stirring occasionally.

Place vegetables into bowl, season with salt and pepper to taste, and set aside.

Heat skillet over HIGH for 1-2 minutes and add 1 TBSP of olive oil. Add chicken to skillet, sprinkle with salt & pepper, and allow chicken to sear undisturbed for 1-2 minutes until one side is brown. Next, stir chicken and continue cooking for additional 2 minutes, stirring occasionally.

While chicken is cooking, heat microwavable rice. Follow directions on packaging.

Reduce heat to LOW and add Chefs’ Menu Korean BBQ Sauce to skillet. Next, add cooked vegetables back into skillet and simmer together with chicken and sauce for 1-2 minutes, stirring occasionally.

Remove rice from microwave and portion onto serving plates. Then, spoon chicken and vegetables over rice and serve.

Cut chicken into strips.

Heat large skillet over MEDIUM-HIGH and pour 1 TBSP of olive oil into skillet. Add vegetables and sauté for 2-4 minutes, stirring occasionally.

Place vegetables into bowl, season with salt and pepper to taste, and set aside.

Heat skillet over HIGH for 1-2 minutes and add 1 TBSP of olive oil. Add chicken to skillet, sprinkle with salt & pepper, and allow chicken to sear undisturbed for 1-2 minutes until one side is brown. Next, stir chicken and continue cooking for additional 2 minutes, stirring occasionally.

While chicken is cooking, heat microwavable rice. Follow directions on packaging.

Reduce heat to MEDIUM and add Chefs’ Menu Thai Coconut Sauce to skillet. Next, add cooked vegetables back into skillet and simmer together with chicken and sauce for 1-2 minutes, stirring occasionally.

Remove rice from microwave and portion onto serving plates. Then, spoon chicken and vegetables over rice and serve.

Cut chicken in half horizontally to create two thin-cut chicken breast fillets.

Preheat oven to 170°F. Next, heat large skillet over MEDIUM-HIGH and pour 1 TBSP of olive oil into skillet. Add vegetables and sauté for 2-4 minutes, stirring occasionally.

Add 1/3 cup of water to skillet, cover with lid, and let vegetables steam for 2-4 minutes or until tender. Divide vegetables onto plates, season with salt & pepper to taste, and place plates in oven to keep warm. Discard remaining water from skillet before moving to Step 3.

Heat skillet over MEDIUM-HIGH for 1 minute and add 1 TBSP of olive oil. Sprinkle both sides of chicken with salt & pepper, add chicken to skillet, and cook for 2-3 minutes on each side or until cooked thoroughly.

While chicken is cooking, heat microwavable rice. Follow directions on packaging.

Once chicken is cooked thoroughly, reduce heat to LOW and pour Chefs’ Menu Lemon Garlic Sauce into skillet. Bring sauce to low simmer for approximately 1 minute and turn chicken to coat it with sauce.

Carefully remove plates from oven and portion rice onto plates with vegetables. Then portion chicken onto plates and cover with remaining sauce from skillet. CAUTION: Plates will be hot. Handle with oven mitt.

Cut chicken in half horizontally to create two thin-cut chicken breast fillets.

Preheat oven to 170°F. Next, heat large skillet over MEDIUM-HIGH and pour 1 TBSP of olive oil into skillet. Add vegetables and sauté for 2-4 minutes, stirring occasionally.

Add 1/3 cup of water to skillet, cover with lid, and let vegetables steam for 2-4 minutes or until tender. Divide vegetables onto plates, season with salt & pepper to taste, and place plates in oven to keep warm. Discard remaining water from skillet before moving to Step 3.

Heat skillet over MEDIUM-HIGH for 1 minute and add 1 TBSP of olive oil. Sprinkle both sides of chicken with salt & pepper, add chicken to skillet, and cook for 2-3 minutes on each side or until cooked thoroughly.

While chicken is cooking, heat microwavable potatoes. Follow directions on packaging.

Once chicken is cooked thoroughly, reduce heat to LOW and pour Chefs’ Menu Marsala Mushroom Sauce into skillet. Bring sauce to low simmer for approximately 1 minute and turn chicken to coat it with sauce.

Carefully remove plates from oven and portion potatoes onto plates with vegetables. Then portion chicken onto plates and cover with remaining sauce from skillet. CAUTION: Plates will be hot. Handle with oven mitt.