Description
A vibrant medley of fresh vegetables and tender chicken, coated in a savory glaze, perfect for a quick and nutritious meal.
Ingredients
Scale
- 400 g Chicken Breast
- 1 Red or Yellow Bell Pepper
- 1 Zucchini
- 1 Carrot
- 1 Small Broccoli
- 1 Onion
- 2 Cloves of Garlic
- 2 TBSP Olive Oil
- 1 TSP Paprika
- ½ TSP Curry (optional)
- Salt and Pepper to taste
- 2 TBSP Soy Sauce
Instructions
- Prep the chicken: Cut the chicken breast into bite-sized pieces and season with salt, pepper, and paprika.
- Chop the veggies: Dice the bell pepper, slice the zucchini, julienne the carrot, and break the broccoli into florets.
- Stir-fry the chicken: Heat 1 tablespoon of olive oil in a wok over medium-high heat and sear the chicken until golden brown, about 5-7 minutes. Remove and set aside.
- Sauté the onions and garlic: Add remaining olive oil, then onions and garlic, cooking until onions are translucent, about 2-3 minutes.
- Cook the vegetables: Stir in the bell pepper, zucchini, carrot, and broccoli, cooking for 5-7 minutes until vibrant and crunchy.
- Combine everything: Return chicken, add soy sauce, and toss until well-coated. Cook for an additional 2-3 minutes.
- Serve the stir-fry hot on its own or over rice.
Notes
Chop vegetables ahead of time and consider using an air fryer for chicken for a crispy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg