Chicken Veggie Stir-Fry with Brown Rice Bowl
Indulge in a vibrant and nutritious Chicken Veggie Stir-Fry with Brown Rice Bowl, a perfect dish for busy weeknights or meal prep. This quick and easy recipe combines tender chicken strips with a colorful medley of fresh vegetables, all tossed together in a flavorful sauce. With the wholesome goodness of brown rice as the base, this stir-fry not only satisfies your hunger but also provides essential nutrients for a balanced diet. Whether you’re cooking for family or just for yourself, this dish promises to be a delightful addition to your dinner rotation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 2
- Category: Main
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
- 1 chicken breast, cut into strips
- 1 tsp olive oil
- 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; cook until browned and fully cooked (about 6-8 minutes). Set aside.
- In the same skillet, add zucchini, broccoli florets, red bell pepper, and chopped onion. Stir-fry for 5-7 minutes until tender-crisp.
- Add soy sauce and garlic powder; return the chicken to the pan and stir to combine.
- Fluff the cooked brown rice with a fork to ensure it's light and fluffy.
- To serve, place the stir-fry alongside the warm rice on a plate. Garnish with optional chili flakes or sesame oil if desired.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 405
- Sugar: 4g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg