Ginger Chicken, Parmesan Corn, Rainbow Chard.

I wasn't planning on blogging about this meal, but it was so yummy that I decided to post a quick recipe for you. I loved this. The flavors were amazing, it is light and healthy but also satisfying.
*The sauce is a recipe I found in the Rachel Ray Everyday Magazine. I just loved it, and it went so well with the chicken and the veggies.

Enjoy!

Ginger Chicken:
1-2 boneless skinless chicken breast (sliced in long thin pieces)
drizzle of olive oil
3 Tbsp of rice vinegar
2 Tbsp of low salt soy sauce
1/4 cup of sesame oil
2 Tbsp of graded (or finely chopped) ginger
3 chopped scallions

1. Cook the chicken in a drizzle of oil until browned on the outside and cooked through. 
2. Whisk together vinegar, soy sauce, sesame oil, ginger and scallion. 
3. Pour sauce over the chicken. 

Rainbow Chard:

6-8 leaves of Rainbow Chard -  chopped into bits size pieces

1 clove of garlic (graded of finely chopped)

drizzle of olive oil

1. Once you have taken the chicken out of the pan, drizzle some more olive oil and cook the chard until wilted. About 3 minutes. Continue to toss it as it cooks.
2. Toss together with garlic

Corn:

Corn on the cob

Chopped parsley

Graded parmesan cheese

1. Cook the corn in pot of boiling water for 2-4 minutes until corn is soft. 
2. Remove from pan and drizzle with parmesan cheese and parsley.