* Chicken Steak:  

Fixings: 
  *-1.5 lbs boneless, skinless chicken bosom or ribeye steaks-  
  *-2 tbsp olive oil - 
  *-1 tsp garlic powder - 
  *-1 tsp paprika - 
  *-Salt and pepper, to taste 
  Guidelines: 
  1. Preheat the barbecue or barbecue skillet to medium-high intensity. 
  2. In a little bowl, combine as one olive oil, garlic powder, paprika, salt, and pepper. 
  3. Brush the blend equitably onto the two sides of the chicken steaks. 
  4. Barbecue the chicken for 6-8 minutes for every side or until cooked through. 
  5. Let the chicken rest for a couple of moments prior to cutting. 

  Seared Rice: 

  Fixings: 
  *- 2 cups cooked rice (ideally day-old rice) 
  *- 1 tbsp vegetable oil 
  *- 1 little onion, diced 
  *- 2 cloves garlic, minced 
  *- 1 cup blended frozen vegetables (e.g., peas, carrots, corn) 
  *- 2 eggs, beaten 
  *- 1 tsp soy sauce
  *- Salt and pepper, to taste 
  Guidelines: 
  1. Heat the vegetable oil in an enormous skillet or wok over medium-high intensity.
  2. Add the diced onion and minced garlic and sautéed food until clear.
  3. Add the blended frozen vegetables and cook until defrosted.
  4. Push the vegetables aside of the skillet
  5. Add somewhat more oil if necessary, then,at that point, pour in the beaten eggs and scramble              them.     
  6. Blend the eggs in with the vegetables. 
  7. Add the cooked rice to the skillet, separating any clusters with a spatula.
  8. Pan sear the rice with the vegetables and eggs for around 5 minutes.
  9. Add soy sauce and season with salt and pepper to taste.-

  Simmered vegetables; 

   Fixings
 -2 large bell peppers (any color), seeded and sliced
- 2 large zucchinis, sliced
- 2 large red onions, sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper, to taste
Guidelines;
 1. Preheat the oven to 425°F (220°C).
 2. In a large bowl, toss together bell peppers, zucchini, onions, and garlic.
 3. Drizzle with olive oil and season with salt and pepper.
 4. Spread the vegetables in a single layer on a baking sheet.
 5. Roast in the preheated oven for 25-30 minutes or until tender.

  Gathering and Serving:
  1. Cut the barbecued chicken steak into slim strips
  2. Present with broiled vegetables and seared rice.
  3. EnjHere is the nourishment graph for Chicken Steak with Cooked Vegetables and Seared Rice: 
  Per Serving (accepting 4 servings absolute):
  * Chicken Steak (3 oz or 85g): 
  * Calories: 140 
  * Protein: 26g 
  * Fat: 3g 
  *Immersed Fat: 0.5g 
  * Cholesterol: 60mg 
  * Sodium: 250mg 
  Simmered Vegetables (1 cup or 100g): 
  - Calories: 50
  - Protein: 2g
  - Fat: 0g - Soaked Fat: 0g
  - Cholesterol: 0mg
  - Sodium: 100mg
  - Fiber: 5g
  - Sugar: 5g 
  Complete (per serving): 
  - Calories: 390
  - Protein: 32g
  - Fat: 13g
  - Soaked Fat: 2.5g
  - Cholesterol: 100mg
  - Sodium: 750mg
  - Fiber: 7g
  - Sugar: 7g
  Nutrients and Minerals:
  - Vitamin A: 10% of the Everyday Worth (DV) - L-ascorbic acid: 20% of the DV - Calcium: 10% of       the DV - Iron: 15% of the DV - Potassium: 20% of the DV Note: The sustenance diagram is a gauge       and may fluctuate in view of explicit fixings and piece sizes.