Lean Chicken & Veggie Stir-Fry

🥘 Ingredients

• 150g skinless chicken breast, sliced
• 1 tablespoon olive oil
• 1 small red bell pepper, sliced
• 1 small zucchini, sliced
• 1/2 cup broccoli florets
• 1/2 small yellow onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon fresh ginger, grated
• 1/2 teaspoon black pepper
• Lemon wedge (for garnish)
• Fresh parsley (optional, chopped)

👨‍🍳 Instructions

1. 1
   Heat olive oil in a large non-stick skillet over medium-high heat.
2. 2
   Add sliced chicken breast, season with black pepper, and cook for 4-5 minutes until no longer pink.
3. 3
   Transfer chicken to a plate and set aside.
4. 4
   In the same skillet, add onion, bell pepper, zucchini, and broccoli. Sauté for 3-4 minutes until vegetables are just tender.
5. 5
   Add garlic and ginger, stir for 1 minute until fragrant.
6. 6
   Return the chicken to the skillet. Add low-sodium soy sauce. Stir-fry everything together for 2-3 more minutes.
7. 7
   Serve hot, garnished with a squeeze of lemon and chopped fresh parsley if desired.

📊 Nutritional Information

• Vitamin C: 68mg
• Vitamin A: 710IU
• Vitamin B6: 0.7mg
• Calcium: 58mg
• Iron: 1.4mg
• Magnesium: 44mg
• Potassium: 672mg
• Dietary fiber: 4g

💡 Cooking Tips

• Use a non-stick pan to reduce the amount of oil needed.
• Slice all veggies evenly for quick and uniform cooking.
• If you like your veggies more crisp, reduce the sautéing time.
• Marinate chicken in soy sauce and ginger for 10 minutes beforehand to boost flavor.
• Be careful not to overcook the chicken to keep it juicy and tender.