Chicken and Vegetable Stir-Fry with Lentils

This Chicken and Vegetable Stir-Fry with Lentils is a colorful and nutritious dish that combines tender chicken with a variety of fresh vegetables and hearty lentils. Packed with protein and fiber, it's a satisfying and healthy choice for lunch.

Ingredients

• Chicken breast - 200 grams, sliced
• Red bell pepper - 1 medium, sliced
• Broccoli - 100 grams, cut into florets
• Carrot - 1 medium, julienned
• Snap peas - 100 grams
• Cooked lentils - 100 grams
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Olive oil - 1 tablespoon
• Sesame oil - 1 teaspoon
• Black pepper - to taste
• Green onions - 2 stalks, chopped for garnish

Steps

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add minced garlic and grated ginger, sauté for about 30 seconds until fragrant.
3. Add the sliced chicken breast to the skillet and cook for 5-7 minutes until browned and cooked through.
4. Stir in the red bell pepper, broccoli, carrot, and snap peas, and cook for another 5-7 minutes until the vegetables are tender-crisp.
5. Add the cooked lentils to the skillet and pour in the soy sauce and sesame oil. Stir to combine and heat through for an additional 2-3 minutes.
6. Season with black pepper to taste.
7. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 700 mg
• Cholesterol: 75 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.3 L

Health Benefits

• High in protein, which is essential for muscle repair and growth.
• Rich in fiber from lentils and vegetables, promoting healthy digestion.

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