NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1 medium Mixed Bell Pepper

1 cup Broccoli Florets

1 medium Carrot

1 small Zucchini

1 tbsp Grated Ginger

3 cloves Garlic

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

0.5 cup Cooked Brown Rice

PREPARATION

• 1

  Thinly slice the chicken breast into bite-sized strips and set aside.

• 2

  Wash and cut the bell pepper into strips, separate broccoli into florets, peel and slice the carrot into thin rounds, and slice the zucchini into half-moons.

• 3

  In a small bowl, combine grated ginger, minced garlic, and low-sodium soy sauce to create the marinade.

• 4

  Toss the chicken strips in the marinade and let it sit for about 10 minutes.

• 5

  Heat sesame oil in a non-stick pan or wok over medium-high heat.

• 6

  Add the marinated chicken to the pan and stir-fry until just cooked, about 5-6 minutes. Remove the chicken and set aside.

• 7

  In the same pan, add the bell pepper, broccoli, carrot, and zucchini. Stir-fry the vegetables for 4-5 minutes until they are crisp-tender.

• 8

  Return the chicken to the pan and mix well with the vegetables. Stir-fry together for an additional 1-2 minutes for flavors to combine.

• 9

  Serve the stir-fry over the cooked brown rice and enjoy your nutritious meal.