I have no idea where the week went. I’m heading to the gym in thirty minutes, but before I leave, I wanted to blog one of my favorite go-to recipes for a healthy dinner. I make stir-fry at least once a month because it’s quick, delicious, healthy, inexpensive, and makes the best leftovers! It’s high protein, high fiber, low carb, and filled with nutrients. You can customize it by adding different types of protein like shrimp, steak, turkey, sausage, or even tofu. You can add all kinds of fun vegetables that you enjoy.
Chicken & Vegetable Stir Fry
This is a super easy and delicious recipe! It's SUPER high protein and low carb! You can customize it any you'd like.
- 3 Large Bell Peppers (green & red)
- 1 Medium Yellow Onion
- 1 Cup Carrot Chips
- 1 Cup Snow Peas
- 2 Cups Fresh Broccoli
- 2 Tbsp Olive Oil
- 3 Lbs Chicken Breast (skinless & boneless)
- 1/2 Tbsp Garlic Powder
- 2 Tbsp Honey
- 3 Tbsps Low Sodium Soy Sauce
- 1 Tsp Black Pepper
- 1/2 Tbsp Onion Powder
- 1 Tsp Apple Cider Vinegar
Slice the bell peppers and onions. Heat a frying pan or cast iron skillet with olive oil. Add all the vegetables and saute.
In a separate pan, add the diced chicken breast and one tablespoon of olive oil. Stir every three minutes until completely cooked. Add one tablespoon of soy sauce to the cooked chicken.
Drain the juices from the chicken pan and add the chicken to the sauteed vegetables. Turn heat to low, and add the garlic powder, black pepper, onion powder, apple cider vinegar, soy sauce and honey.
Serve with rice & sweet chili sauce!
10 Servings, 2 Cups Per Serving!
10g Carbs, 5g Fat, 28g Protein, 2g Fiber, 5g Sugar
Stir-fry is great for meal prepping. It heats up well, it’s even good cold.
I always double up on the chicken! Sometimes, I’ll mix in steak.
We love stir-fry with rice and sweet red chili sauce.
Questions for you!
- What is your favorite protein to add to stir-fry?
- Do you have a 30-minute meal you like to make for dinner?