1/4 tbsp. lemon juice
1/4 tbsp. tamari (sugar & wheat free)
1/4 tbsp. ginger
1/2 clove garlic, pressed
4 oz. skinned, boned chicken breast, cut into strips
Pam
1/2 c. mushrooms
1/2 c. asparagus
3 green onions, chopped
Lemon slices
Cilantro or parsley sprigs
1 c. cooked brown rice

In bowl combine lemon juice, tamari, ginger and garlic. Add chicken tossing to coat, set aside. In a heated wok or skillet sprayed with Pam, add mushrooms and drained chicken (reserve liquid). Toss over high heat until chicken loses its pink color.

Add asparagus and onions, continue to toss over high heat until chicken is cooked and vegetables are crisp tender. Serve hot over rice. Garnish with lemon slices and cilantro or parsley. 1 serving. Serve with 1 cup tossed salad. Single serving = 4 ounces protein, 1 cup grain, 1 cup vegetable, 1 cup salad.