Chicken and Vegetable Stir-Fry with Quinoa

This Chicken and Vegetable Stir-Fry with Quinoa is a colorful and nutritious dish packed with protein and fiber. It's quick to prepare, making it a perfect healthy lunch option for busy days.

Ingredients

• Chicken breast - 250 grams, diced
• Quinoa - 150 grams, rinsed
• Broccoli - 100 grams, cut into florets
• Bell pepper - 1 medium, sliced
• Carrot - 1 medium, julienned
• Snap peas - 100 grams, trimmed
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Soy sauce - 3 tablespoons
• Olive oil - 2 tablespoons
• Sesame oil - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Green onions - 2, sliced for garnish

Steps

1. Rinse the quinoa under cold water and cook it according to package instructions, typically in 300 ml of water for about 15 minutes or until fluffy.
2. While the quinoa is cooking, heat olive oil in a large skillet or wok over medium-high heat.
3. Add the diced chicken to the skillet and season with salt and black pepper. Cook for about 5-7 minutes until the chicken is browned and cooked through.
4. Add the minced garlic and grated ginger to the skillet, stirring for about 30 seconds until fragrant.
5. Add the broccoli, bell pepper, carrot, and snap peas to the skillet. Stir-fry the vegetables for about 5-7 minutes until they are tender-crisp.
6. Pour in the soy sauce and sesame oil, tossing everything to combine and heat through for another 2 minutes.
7. Once the quinoa is cooked, fluff it with a fork and divide it between two plates.
8. Top the quinoa with the chicken and vegetable stir-fry and garnish with sliced green onions.

Nutrition

• Calories: 480
• Protein: 35 g
• Carbs: 50 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in protein from chicken and quinoa, supporting muscle health.
• Rich in vitamins and minerals from a variety of colorful vegetables.

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