Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 2 cups mixed bell peppers (sliced)
- 1 medium onion (sliced)
- 4 cloves garlic (minced)
- 3 tbsp low-sodium soy sauce
- 2 tbsp honey (preferably raw)
- 2 tbsp extra virgin olive oil
- 1 cup cooked rice or quinoa
Instructions
- Wash and chop bell peppers into strips, slice the onion, and mince garlic.
- Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken breasts and cook for about 6-8 minutes until browned and cooked through.
- Add sliced onion and bell peppers to the skillet; sauté for an additional 3-5 minutes until softened.
- In a small bowl, whisk together soy sauce, honey, and minced garlic. Pour over the chicken and veggies.
- Simmer on low heat for another 5 minutes until the sauce thickens slightly.
- Serve hot over fluffy rice or quinoa.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg