Stir-Fried Chicken and Vegetables with Brown Rice
A nourishing and flavorful stir-fry packed with fresh vegetables and lean protein, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
- Diet: Gluten-Free
Ingredients
Scale
- 1 pound of lean chicken breast, diced
- 2 cups of broccoli florets
- 1 bell pepper, chopped
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 1 cup of cooked brown rice
- 3 tablespoons of soy sauce
- 1 tablespoon of olive oil
- Salt and pepper to taste
- Optional: sesame seeds and green onions for garnish
Instructions
- Prep the ingredients by gathering everything. Dice the chicken, chop the bell pepper, and mince the garlic.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken and season with salt and pepper. Cook until golden brown, about 5-7 minutes.
- Add the onion and garlic to the skillet. Sauté for 2-3 minutes until the onion is translucent.
- Incorporate the broccoli and bell pepper. Stir and cook for 5-7 minutes until vegetables are tender yet crunchy.
- Pour in the soy sauce and stir to coat everything. Let it simmer for 2 minutes.
- Stir in the cooked brown rice, mixing thoroughly, and heat for another 2-3 minutes.
- Taste and adjust seasoning if necessary. Optionally, sprinkle with sesame seeds and green onions.
- Serve the mixture onto plates and enjoy!
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg
Find it online: https://doughgirlbylea.com/dinner-recipes-and-whole-food-dishes/