Asian Chicken with a Twist

Hello friends!
   I have a self-created recipe to share with you today! (By request of a couple people who saw it on Instagram/heard about it on MFP and by my mom!)

Vance and I "created" (I use created loosely since it isn't difficult, but we didn't follow a recipe, so we still kinda created it) this recipe based off of Wal-Mart's newer "Wholesome Goodness" line of products. We found an Asian marinade in that section and decided to give it a try. Our first attempt was good, but not amazing. We continued to slightly adapt it each time. Last night, we hit the jackpot!! (Please note: the "with a twist" part is mainly because I use Cumin, which is traditionally, a non-Asian spice!)

So...without further ado...I give you....Vance and Angela's Asian Chicken with a Twist!

Asian Chicken with a Twist
(Serves 2)

Ingredients:

• 8 oz Boneless Skinless Chicken Breasts
• 4 T Wholesome Goodness Asian Marinade
• 1 T Low Sodium Kikkoman Soy Sauce
• 1 c Long Grain White Rice (Dry)
• 1/4 c Sweet Peas (Frozen)
• 1/4 c Golden Corn (Frozen)
• Red Pepper Flakes
• Cumin
• Salt
• Pepper
• Garlic Powder 

Directions:

1. Place chicken in a square (or rectangle) baking dish. 
2. Add salt, pepper, red pepper flakes, and cumin sprinkled on top. (This is not an exact science. If you like things spicy, make sure to be generous with the red pepper flakes. If not, use sparingly. Go easy on the cumin no matter how you like your food. It's a strong spice. Use garlic powder according to your tastes. Go easy with the salt, but it is necessary to use at least a little!) 
3. Measure out the Asian marinade and dribble over top of the chicken. It's good to have some around the sides of the chicken in the baking dish as well. 
4. Cover the dish and store it in the fridge for at least 4 hours. (It can marinate longer or shorter depending on your needs, but the longer it sits in the spices/marinade, the more flavorful it will be!)
5. When ready to make dinner, preheat the oven to 350 degrees (or don't preheat...I rarely do) and bake chicken for 20ish minutes.
6. While the chicken is baking, cook the rice according to the directions on the package. (I use a Pampered Chef microwave rice cooker that works excellent! I put the cup of rice and two cups of water in it, stick it in the microwave for 20ish minutes and tada! It's awesome!)
7. After the rice and chicken are done, add the rice, soy sauce, peas, and corn to a deep skillet or pot. Cook for a few minutes, stirring it constantly so it doesn't burn or stick. Let it brown the rice a bit and cook the peas and corn. 
8.  Dice the chicken into small chunks. When satisfied with rice mixture consistency, add the contents of the baking dish (chicken, juices, spices, etc.) to the rice mixture and continue to cook/mix together for a few minutes, letting the flavors combine.
9. Divvy it up into two bowls (we use measuring cups) and enjoy!!

Nutritional Info.

390 calories (not factoring in the spices) per serving! 

If you could take 2 seconds and give this a click, it would mean so much to me! Thank you!!