• 1 tablespoon extra virgin olive oil
• 2 tablespoon butter divided
• 1 yellow onion small diced
• 1 cup white mushroom sliced
• 2 pound boneless skinless chicken breast
• 1 teaspoon Kosher salt
• ¼ teaspoon freshly ground black pepper
• 3 cup medium grain white rice rinsed
• 3 ¼ cup chicken stock or vegetable stock, for 10 servings of brown rice use 3 1/2 cups
• ¼ cup white wine optional, if not using add ¼ cup additional stock
• 3 cup broccoli florets fresh or frozen, defrosted if frozen
• 1 cup frozen peas and carrots defrosted
• 1 cup parmesan cheese shredded, plus additional for serving

• 3 ½ pound chicken breast tender OR chicken breast cut into lengthwise strips

For the marinade:

• 1 1/2 cup plain Greek yogurt thinned with water if very thick
• dash hot sauce such as Tabasco
• 1 tablespoon Kosher salt

For the coating:

• 1 ½ cup gluten-free flour Bob's Red Mill 1 to 1 flour recommended
• ½ cup corn starch
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon freshly ground black pepper

For frying:

• 3 cup avocado oil for frying

For serving:

• 3 carrot large, cut into 4-inch sticks
• 3 red bell pepper cut into 4-inch sticks