Stir Fried Chicken and Vegetables
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 276.5
- Total Fat: 7.5 g
- Cholesterol: 39.9 mg
- Sodium: 98.2 mg
- Total Carbs: 39.2 g
- Dietary Fiber: 7.2 g
- Protein: 18.1 g
View full nutritional breakdown of Stir Fried Chicken and Vegetables calories by ingredient
Introduction
This is a quick and easy lunch with the added bonus of a portion left for tomorrow's lunch. This is a quick and easy lunch with the added bonus of a portion left for tomorrow's lunch.Number of Servings: 2
Ingredients
-
1 small onion, chopped
i cup bell pepper, chopped
1 clove of garlic, finely chopped
3 oz cooked skinless chicken breast, chopped
1 10 oz package frozen broccoli
1 ear of corn, removed
1/2 cup cooked white rice
l tbsp salted butter
1/2 cup water
salt and cayanne pepper to taste
Directions
1. melt butter in saulte pan
2. add onion, garlic, and bell pepper, cook over medium heat until they begin to get soft.
3. Add chicken, frozen broccoli, and corn. Continue to cook until all frozen vegetables are soft.
4. Add white rice and water.
5. Cover and simmer about 5 minutes or until vegies are done enough for you and water has been absorbed.
6. Season with salt and cayanne pepper to taste.
Serving Size: makes 2 2cup servings
Number of Servings: 2
Recipe submitted by SparkPeople user MARIANELI.
2. add onion, garlic, and bell pepper, cook over medium heat until they begin to get soft.
3. Add chicken, frozen broccoli, and corn. Continue to cook until all frozen vegetables are soft.
4. Add white rice and water.
5. Cover and simmer about 5 minutes or until vegies are done enough for you and water has been absorbed.
6. Season with salt and cayanne pepper to taste.
Serving Size: makes 2 2cup servings
Number of Servings: 2
Recipe submitted by SparkPeople user MARIANELI.