Lemon Chicken Teriyaki Rice Bowl

This was a great weeknight dinner. Easy to put together with the help of packaged frozen microwave steamed broccoli! I also used jasmine rice but you can use brown rice or your favorite rice! There were not many leftovers with this dinner as we all went back for seconds!

INGREDIENTS
Jasmine rice (or your favorite), cooked according to the package directions
Steamed Broccoli (I used frozen and cooked according to the package)
2 Tablespoons low sodium soy sauce
1/2 teaspoon cornstarch
2 Tablespoon brown sugar
4 teaspoons balsamic vinegar
2 teaspoons fresh lemon juice
3 skinless, boneless chicken breast halves, pounded slightly thinner than they are and even size for all three pieces.
Salt
Pepper
2 teaspoons olive oil

DIRECTIONS
Cook rice according to package directions. Combine soy sauce and cornstarch in a small saucepan, stirring with a whisk.  Add brown sugar, balsamic vinegar and lemon juice. Bring to a boil and cook for one minute or until thickened. Heat a large skillet over medium high heat.  Add the olive oil coating the bottom of the pan, season chicken with salt and pepper and add to the pan. Cook for 4-5 minutes, turn chicken over cooking for another 4-5 minutes depending on the size of your chicken. Steam your broccoli while the chicken cooks. When the chicken is almost done add the sauce to the chicken coating the chicken well. Add the broccoli and serve over your rice.

Enjoy!