Description
A flavorful and healthy stir fry featuring tender chicken and crisp vegetables, perfect for a quick weeknight meal.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 medium zucchinis, sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 bell pepper, sliced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and pepper, to taste
- Cooked rice or quinoa (for serving)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Allow the oil to shimmer.
- Add chicken pieces, season with salt and pepper, and sauté for 5-7 minutes until browned and cooked through.
- Stir in minced garlic and sliced bell pepper; cook for 2-3 minutes until fragrant.
- Add sliced zucchini and stir gently for about 3-4 minutes until tender but still crisp.
- Drizzle soy sauce and sesame oil over the stir fry; mix until evenly coated.
- Serve the stir fry over cooked rice or quinoa.
Notes
Prep the chicken and vegetables in advance to save time when you’re ready to cook. Store them in airtight containers in the fridge for up to two days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg