Chicken Veggie Stir-Fry with Brown Rice Bowl
Chicken Veggie Stir-Fry with Brown Rice Bowl is a vibrant and wholesome dish that brings together the goodness of lean chicken breast and a colorful array of fresh vegetables. Perfect for busy weeknights or meal prep, this quick recipe takes just 25 minutes from start to finish. The stir-fry is seasoned with low-sodium soy sauce and garlic powder, enhancing its rich flavors while keeping it nutritious. Serve it alongside fluffy brown rice for a filling meal that not only satisfies but also supports a healthy lifestyle.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 2
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Ingredients
Scale
- 1 chicken breast, cut into strips
- 1 tsp olive oil
- 1 zucchini, chopped
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 cup chopped onion
- 1 tbsp low-sodium soy sauce
- 1 tsp garlic powder
- Salt & pepper, to taste
- 1 cup cooked brown rice
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken strips and cook until browned and fully cooked through, about 6-8 minutes. Set aside.
- In the same skillet, add chopped zucchini, broccoli, bell pepper, and onion. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
- During the last minute of cooking, add soy sauce and garlic powder. Mix in the cooked chicken until combined.
- Warm the brown rice in a separate pot or microwave before fluffing with a fork.
- Serve the stir-fried chicken and veggies next to a mound of brown rice.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 26g
- Cholesterol: 70mg