Chicken & Veggie Stir~Fry

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 431.9
  • Total Fat: 23.5 g
  • Cholesterol: 102.7 mg
  • Sodium: 268.3 mg
  • Total Carbs: 11.2 g
  • Dietary Fiber: 2.5 g
  • Protein: 43.4 g

View full nutritional breakdown of Chicken & Veggie Stir~Fry calories by ingredient


Introduction

Quick & easy, healthy meal. Great to reheat for lunch or dinner. Quick & easy, healthy meal. Great to reheat for lunch or dinner.
Number of Servings: 4

Ingredients

    3 chicken breasts, visible fat removed, cut into bite-size chunks
    1 medium onion, chopped in bite-size pieces
    1 medium red bell pepper, cut in bite-size pieces
    1 medium green bell pepper, cut in bite-size pieces
    4 large mushroom, sliced
    6 stalks of celey hearts, cut in bite-size pieces
    4 large broccoli florets, quartered
    2-3 T. red wine cooking vinegar
    6 T. EVOO (extra~virgin oil oil) or for a tasty alternative try coconut oil (good for you, too)
    Seasonings to suit taste: salt, pepper, thyme, ginger, cumin, garlic powder, etc.

Directions

Cook diced chicken first in a bit of EVOO; drain and set aside.
Saute all chopped veggies in rest of EVOO and red wine and season to taste.
Saute on a low to medium-low heat until al dente, firm but not soft (unless soft is desired).
Stir in cooked diced chicken until warm.
Serve and enjoy.

NOTE: Designed for Phase 1 of South Beach Diet. May be served with steamed brown rice or whole grain noodles, as desired.



Serving Size: Approximately 4 1-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user TEXASFILLY.