Description

Indulge in a vibrant and nutritious Chicken Veggie Stir-Fry with Brown Rice Bowl that’s perfect for busy weeknights or meal prep. This quick dish features tender strips of chicken breast sautéed with an array of colorful vegetables, including zucchini, bell peppers, onions, and broccoli—all served atop fluffy brown rice. With its combination of fresh ingredients and bold flavors, this easy one-pan meal ensures you’re nourishing your body without sacrificing taste.

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
Optional: chili flakes or sesame oil

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Instructions

Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and cook until browned and cooked through, about 6-8 minutes. Remove from the pan and set aside.
In the same skillet, add the chopped vegetables. Stir-fry for 5-7 minutes until they're tender-crisp.
Mix in the soy sauce and garlic powder, then return the chicken to the pan. Combine everything well.
Warm pre-cooked brown rice in a microwave or on the stovetop; fluff with a fork.
Serve generous portions of stir-fry over brown rice and garnish with optional toppings if desired.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main
Method: Stir-frying
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 4g
Sodium: 540mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 7g
Protein: 30g
Cholesterol: 85mg