Chicken with roasted Brussels sprouts, and Asparagus Over Rice

Ingredients:

1 lb boneless skinless chicken breasts
2 c Brussels sprouts (halved)
1 bushel of asparagus spears
1 c rice
1 can cream of chicken soup
2 t garlic powder
salt and pepper to taste.









Instructions:

1. Set your oven to 400ºF to preheat
2. Halve your Brussels sprouts, cut off the woody ends of the asparagus spears and cut them in half. Put them in a bowl and toss with olive oil, garlic powder and salt and pepper. Roast them for about 20 minutes
3. While the vegetables are in the oven. Butterfly your chicken breasts and pound them out, then cut them into thin strips. Fry them in a skillet with a tablespoon of olive oil.
4. Put your rice on to boil. 1 cup of rice to 2 cups of water, 3 tablespoons of butter and a packet of chicken bullion powder.
5. Once vegetables are done, and chicken is no longer pink, toss in vegetables with the chicken, stir in can of cream of chicken soup and half a can of water, bring to a boil until thicken then turn down to low head and let simmer for 10-15 minutes.
6. Serve over rice.