Balsamic Asparagus and Mushrooms with Lemon & Thyme

Cook rice according to package instructions.

Season chicken or tofu blocks with salt and pepper. Heat the olive oil over medium high heat. Add the chicken or tofu and sear on both sides until golden brown, about 2–3 minutes. Remove and set aside.

Add garlic, mushrooms, asparagus, and onions to the skillet and cook for 3–4 minutes until vegetables begin to soften.

Add vegetable broth, balsamic vinegar, lemon juice, and thyme to the skillet. Stir and scrape any browned bits off the bottom of the pan. Add the chicken or tofu and let simmer for 10–15 minutes on low heat or until chicken is fully cooked (if you used chicken). Season to taste with salt and pepper. Serve garnished with parsley.

Note: If using chicken, make sure you pound the breasts flat or cut them in half! Cook time can be longer if you don’t, overcooking the vegetables.