Add 4 cups of water and 2 cups of rice to a medium-sized saucepan (2:1 ratio).

• We used Mahatma Extra Long Enriched Rice (Non-GMO. Gluten Free).

Add 2 tablespoons of olive oil.

• We used the Filippo Berio Organic Extra Virgin Olive Oil (USDA Organic) 16.9 fl oz bottle.

Cook on high for 15 to 20 minutes. Stir occasionally. When it starts to boil, turn the heat down to medium.

Meanwhile, preheat the oven to 400 degrees Fahrenheit, then pour 2 bags of frozen veggies into a medium-sized saute pan. Heat on low for 10 minutes. Stir occasionally.

• We used Giant’s brand of Frozen Country Blend Vegetables (carrots, corn, and cut green beans. Excellent Source of Vitamin A).

Bake one 22 wt oz bag of frozen grilled chicken strips for 8 to 10 minutes. When the chicken goes into the oven, turn up the heat for the veggies to medium-high. Continue to stir occasionally.

• We used Perdue’s Frozen Grilled Chicken Breast Strips (No Antibiotics. No Animal By-Products. All Vegetarian Diet. No Hormones or Steroids Added).

After the chicken strips bake for 8 to 10 minutes, add them to a separate medium-sized saucepan with the jar of Tikka Masala sauce, simmering for an additional 3 minutes on medium heat.

• We used Sharwood’s Tikka Masala Cooking Sauce.

Optional: Once served, sprinkle the rice with curry, and sprinkle garlic salt onto the veggies. As an additional option, add a scoop of your favorite plain Greek yogurt for additional creaminess with the Chicken Tikka Masala once served.