Snow Pea Chicken Salad over Brown Rice

1 chicken breast 1/3 cup brown rice 1 teaspoon olive oil 1+1/4 cup water 1 tablespoon finely peeled, slivered fresh ginger 1 clove garlic, finely chopped 250 grams of snow peas, strings removed 1 red skinned apple, unpeeled, cut into thin wedges

Place the rice in a saucepan and then pour 1 cup of boiling water over the rice. Bring water back to a rolling boil, stirring a couple times. Leave the pot uncovered. Turn the heat down to low and cover. Let rice simmer for 45 minutes, or until all the water is absorbed. Remove from heat and let it stand covered for 5 - 10 minutes. Bake or BBQ the chicken breast. Heat water in non-stick frying pan. Add the ginger and garlic and cook until tender. This will take about 2 minutes. Add the snow peas and apples to pan and cook, stirring frequently until the peas are crisp-tender, about 7 minutes. Turn off heat and add olive oil, coating the peas and apples thoroughly. . Nutrition Information: Calories: 334 Fat: 12 grams Carbs: 54 grams Protein: 39 grams