Chicken & Veggie Stir-Fry Rice Plate

Instructions

1. In a large skillet or wok, heat the olive oil over medium-high heat.
2. Add the diced chicken breast to the pan, season with salt, pepper, and paprika, and sauté until cooked through and golden brown, about 5-7 minutes.
3. Remove the chicken from the pan and set aside.
4. In the same pan, add the onion and garlic, sautéing for about 2 minutes until fragrant.
5. Add the broccoli, zucchini, and red bell pepper, and stir-fry for another 5-7 minutes until the vegetables are tender-crisp.
6. Return the chicken to the pan, drizzle with soy sauce, and stir to combine. Cook for an additional 2-3 minutes to heat through.
7. Serve the stir-fry over cooked white rice, and garnish with sesame seeds if desired.

Chef’s Tips

• Feel free to mix and match your favorite vegetables such as snap peas, carrots, or bell peppers.
• Marinate the chicken in soy sauce and garlic for extra flavor before cooking.
• Use leftover rice for a quicker cooking time—day-old rice works wonders in stir-fry!

Nutrition (per serving)

Approximate calories: 350, Protein: 30g, Carbs: 45g, Fat: 10g

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