Chicken and Vegetable Stir-Fry

This Chicken and Vegetable Stir-Fry is a vibrant and nutritious dish packed with colorful vegetables and lean protein, making it a perfect healthy lunch option. Quick to prepare and bursting with flavor, it will keep you energized throughout the day.

Ingredients

• Chicken breast - 250 grams, sliced into thin strips
• Broccoli - 100 grams, cut into florets
• Bell pepper (red) - 1 medium, sliced
• Carrot - 1 medium, julienned
• Snow peas - 100 grams, trimmed
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Olive oil - 1 tablespoon
• Sesame oil - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Cooked brown rice - 150 grams (for serving)

Steps

1. Heat olive oil in a large non-stick skillet or wok over medium-high heat.
2. Add sliced chicken breast to the skillet and season with salt and black pepper. Cook for about 5-7 minutes until the chicken is browned and cooked through.
3. Add minced garlic and grated ginger to the skillet and stir-fry for about 1 minute until fragrant.
4. Add broccoli, bell pepper, carrot, and snow peas to the skillet. Stir-fry for another 5-7 minutes until the vegetables are tender-crisp.
5. Pour soy sauce and sesame oil over the chicken and vegetables, mixing well to combine. Cook for an additional 1-2 minutes.
6. Serve the stir-fry over cooked brown rice.

Nutrition

• Calories: 400
• Protein: 30 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Rich in vitamins and minerals from a variety of colorful vegetables.

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