High Protein Chicken and Vegetable Skillet with Rice
Tender chicken pieces and a colorful medley of vegetables cooked together in a savory sauce, served alongside fluffy rice. A comforting and complete high-protein meal made in one pan.
Ingredients
- Boneless, skinless chicken thighs400 g
- Cooked white or brown rice300 g
- Vegetable or chicken broth (low sodium, dairy-free)100 ml
- Broccoli florets200 g
- Carrots100 g
- Yellow onion100 g
- Red bell pepper100 g
- Garlic (minced)15 g
- Red bell pepper100 g
- Olive oil20 ml
- Salt1 g
- Black pepper1 g
- Soy sauce (dairy-free)40 ml
- Cornstarch10 g
Instructions
- 1Step 1
Cut the chicken thighs into bite-sized pieces. Thinly slice the carrots and onion, and cut the red bell pepper into chunks.
- 2Step 2
Heat the olive oil in a large skillet or wok over medium-high heat.
- 3Step 3
Add the chicken pieces to the skillet and cook until browned on all sides and cooked through, about 6-8 minutes. Remove chicken from the skillet and set aside.
- 4Step 4
Add the sliced onion and carrots to the skillet and cook for 3-4 minutes until slightly softened.
- 5Step 5
Add the red bell pepper, broccoli florets, and minced garlic to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
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