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Lean Chicken & Summer Veggie Stir-fry with Brown Rice

Lean Chicken & Summer Veggie Stir-fry with Brown Rice

Ingredients (Serves 1)

Chicken Breast6.3 oz
Brown Rice4.2 oz
Bell Pepper1 medium
Zucchini4.4 oz
Carrot1 medium
Soy Sauce1.5 tbsp
Ginger1 tsp
Garlic1 clove
Olive Oil1 tbsp

Instructions

1
Step 1: Cook brown rice according to package directions. (Takes about 20-25 minutes, start this first).
2
Step 2: While rice cooks, slice the chicken breast into thin strips. Chop the bell pepper, zucchini, and carrot into bite-sized pieces. Mince the ginger and garlic.
3
Step 3: Heat olive oil in a large skillet or wok over medium-high heat (1 minute). Add chicken strips and stir-fry until cooked through and lightly browned (5-7 minutes). Remove chicken from skillet and set aside.
4
Step 4: Add bell pepper, zucchini, and carrot to the skillet. Stir-fry for 3-5 minutes until vegetables are tender-crisp.
5
Step 5: Return chicken to the skillet. Add soy sauce, minced ginger, and minced garlic. Stir well to combine and cook for another 1-2 minutes until heated through.
6
Step 6: Serve the stir-fry immediately over the cooked brown rice.
Lean Chicken & Summer Veggie Stir-fry with Brown Rice
Featured Recipe
Lunch
25 min
Medium
High Protein
Quick Meal
High Protein

Lean Chicken & Summer Veggie Stir-fry with Brown Rice

A quick and vibrant Chinese-inspired stir-fry featuring tender chicken breast and crisp summer vegetables like bell peppers, zucchini, and carrots, served over wholesome brown rice.

25 min
1 servings
MEDIUM
Lunch
25 min
Medium
High Protein
Nutrition Facts
648
Calories
63g
Protein
48g
Carbs
22g
Fat
🎉
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Ingredients

Servings:
1
Main Ingredients2
  • Chicken Breast6.3 oz
  • Brown Rice4.2 oz
Vegetables & Herbs3
  • Bell Pepper1 medium
  • Carrot1 medium
  • Garlic1 clove
Pantry Staples2
  • Bell Pepper1 medium
  • Olive Oil1 tbsp
Additional Items3
  • Zucchini4.4 oz
  • Soy Sauce1.5 tbsp
  • Ginger1 tsp

Instructions

  1. 1
    Step 1

    Step 1: Cook brown rice according to package directions. (Takes about 20-25 minutes, start this first).

  2. 2
    Step 2

    Step 2: While rice cooks, slice the chicken breast into thin strips. Chop the bell pepper, zucchini, and carrot into bite-sized pieces. Mince the ginger and garlic.

  3. 3
    Step 3

    Step 3: Heat olive oil in a large skillet or wok over medium-high heat (1 minute). Add chicken strips and stir-fry until cooked through and lightly browned (5-7 minutes). Remove chicken from skillet and set aside.

  4. 4
    Step 4

    Step 4: Add bell pepper, zucchini, and carrot to the skillet. Stir-fry for 3-5 minutes until vegetables are tender-crisp.

  5. 5
    Step 5

    Step 5: Return chicken to the skillet. Add soy sauce, minced ginger, and minced garlic. Stir well to combine and cook for another 1-2 minutes until heated through.

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