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Stir-Fried Chicken and Vegetables with Brown Rice

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A nourishing and flavorful stir-fry packed with fresh vegetables and lean protein, perfect for busy weeknights.

Ingredients

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  • 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

  1. Prep the ingredients by gathering everything. Dice the chicken, chop the bell pepper, and mince the garlic.
  2. 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.
  3. Add the onion and garlic to the skillet. Sauté for 2-3 minutes until the onion is translucent.
  4. Incorporate the broccoli and bell pepper. Stir and cook for 5-7 minutes until vegetables are tender yet crunchy.
  5. Pour in the soy sauce and stir to coat everything. Let it simmer for 2 minutes.
  6. Stir in the cooked brown rice, mixing thoroughly, and heat for another 2-3 minutes.
  7. Taste and adjust seasoning if necessary. Optionally, sprinkle with sesame seeds and green onions.
  8. 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

Find it online: https://www.doughgirlbylea.com/dinner-recipes-and-whole-food-dishes/

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