1 serving pre-cooked brown rice (thawed from freezer)
1 sm. handful of chopped almonds
1 sm. handful of sliced red grapes
1 sm. handful of chopped yellow onions & 3 cloves garlic
1 sm. handful of chopped pecans
1 sm. handful of chopped tomatoes (remove peeling with boiling water)
1 sm. handful of chopped snow peas
1 portion of chicken breast, chopped in sm. squares
Olive oil, Tamari soy sauce (or also) Madra's Curry Sauce
Dash of favorite wine or beer
Ground black pepper
Garlic butter

Use large iron skillet or frying pan. When heated, glug in a little olive oil. When smoking hot, add garlic and onion for an aromatic appetizer as it wafts through the air. Then add brown rice, spread ingredients for a few (5?) minutes or until toasty. Add red grapes, tomatoes and pecans, etc. Stir and watch for a few minutes then spread all ingredients to outside of pan, making a clear area in center. With spatula scrape area smooth using a small chunk of garlic butter.

Prepare chicken breast on one side with black pepper and garlic powder (generously). Place chicken pieces, seasoning down, in center of frying pan. When browned, flip over. (Don't forget to first season other side.)

Now, we are finishing up. Generously add tamari sauce to outside (mix in nice and listen for sizzle). Add small amount of wine or beer (non-alcoholic). Add dabs of curry sauce to chicken. Turn heat to lowest setting, cover with lid and let simmer for 3 to 5 minutes. Eat right out of frying pan. At table place an iron cooling rack under pan. Serve with favorite beverage. While washing your one pan you can eat your favorite dessert. Side order of garlic bread or rolls optional.