Adapted from www.cookinglight.com
1 tbsp. / 15 ml olive oil
1 medium onion, chopped
1 clove garlic, minced
1 tbsp. / 15 ml fresh thyme, minced
1 cup / 250 ml fresh mushrooms
3/4 lb. / 360 g skinless boneless chicken breast, cubed
2 tbsp./ 30 ml sherry vinegar
1 tsp. / 5 ml honey
1/2 tsp. / 2 ml freshly-ground black pepper
2 cups / 500 ml cooked brown rice
1/2 cup /125 ml low-sodium chicken broth (or vegetable!)
1 ounce / 30 g freshly-ground Parmesan cheese
2 tbsp. / 30 ml parsley, chopped
Prepare vegetables for salad. For dressing, whisk together 1 tbsp. / 15 ml each Dijon mustard, balsamic vinegar, and extra-virgin olive oil. Arrange salads on plates and drizzle with dressing.
Heat oil in a large skillet over medium-high heat. Add the onion, garlic, thyme 
and mushrooms, saute 5 minutes or until onion i s tender. Add chicken; cook 4 minutes, stirring, or just until it is lightly browned. Add pepper, deglaze with sherry. Add honey, rice, and broth. Bring to boil, cover, reduce heat, and simmer 5 minutes or until liquid is absorbed.
Stir in cheese, serve, sprinkled with parsley.