Description
This Chicken and Veggie Stir-Fry is a quick and healthy meal perfect for meal prep! It’s packed with lean protein, colorful vegetables, and served over brown rice for a satisfying lunch.
Ingredients
Scale
- 2 chicken breasts, diced
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 carrot, thinly sliced
- ½ onion, chopped
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 2 cups cooked brown rice
Instructions
- Cook the chicken: Heat olive oil in a large pan over medium heat. Add diced chicken and cook until golden brown and fully cooked, about 5-7 minutes. Remove from the pan and set aside.
- Sauté the vegetables: In the same pan, add the bell pepper, zucchini, carrot, and onion. Stir-fry for 5-6 minutes until the vegetables are tender but still crisp.
- Add seasonings: Return the chicken to the pan and add soy sauce, garlic powder, and ginger powder. Stir everything together and cook for another 2-3 minutes until well combined.
- Serve: Divide the stir-fry over cooked brown rice in meal prep containers.
Notes
- Feel free to add other vegetables like broccoli or snap peas for more variety.
- Store in airtight containers for up to 4 days in the fridge.
- Reheat in the microwave or a skillet before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg