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Here's an easy solution for what to do with yet another package of chicken breasts, from Trevy Thomas.

Sometimes I just buy chicken breasts with no real plan for them.  It's as close as I can get my husband to "healthy" eating.  So last night I had three organic chicken breasts in the fridge, no menu for the night (I almost typed men, and I'm so glad I didn't), and I was short on patience and time.  This dish was faster than takeout, caused me no stress and was as close to healthy as a non-vegetarian could get.  I was going to add a mixed rice, but that would've taken another 40 minutes so I nixed it.  The chicken dish turned out to be just fine on its own.  Happy healthy eating, with or without "men" for the night.

Chicken Pepper Stirfry

• 1 pound chicken breasts, boneless & skinless


• 1/2 cup bottled Teriyaki sauce


• 1 tablespoon olive oil


• 1/2 onion, sliced


• 1/2 red pepper (or green), sliced


• 2 handfuls broccoli florets


• 1 tsp red pepper flakes


• Salt & pepper to taste

Thinly slice chicken on the diagonal (about 1/4 inch slices).  Put in a container and cover with Teriyaki.  Refrigerate for as much time as you have before dinner.  An hour will be okay, but longer is better.  I started this at lunch and they were just right by dinnertime.  Heat olive oil in skillet over medium-high heat.  Add chicken pieces and hope for a sizzle.  After about two minute, turn chicken.  Season with salt and pepper.  Add vegetables, salt and pepper and red pepper flakes and stir while cooking.  Continue cooking until chicken is cooked through and vegetables are still crisp, about 10 minutes total.  Serve with rice if you must, but a glass of wine is just as fine.  Yes, I'm a poet.  Serves 2.