Ingredients
Scale
- 4 boneless, skinless chicken breasts (approx. 1.5 lbs)
- 1 cup bell peppers (diced, mixed colors)
- 1 cup broccoli florets (fresh)
- 1 cup brown rice or quinoa (uncooked)
- 2 tbsp low-sodium soy sauce
- 2 tbsp extra virgin olive oil
- 3 garlic cloves (minced)
- 1-inch ginger root (grated)
- 1 tbsp toasted sesame seeds
Instructions
- Prepare the ingredients by chopping the veggies into bite-sized pieces.
- Heat olive oil in a large skillet over medium-high heat. Add diced chicken, seasoning with salt and pepper, and cook until golden brown and cooked through (6-8 minutes).
- Add minced garlic and grated ginger to the skillet and sauté until fragrant.
- Incorporate bell peppers and broccoli florets, cooking until tender-crisp.
- Whisk together soy sauce with any additional seasonings you desire; pour over chicken and veggies, mixing well.
- Serve over cooked brown rice or quinoa, topped with sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 360
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg