NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower Rice

0.5 cup Mixed Bell Peppers

0.25 cup Onion

0.5 cup Broccoli

1 tbsp Low-Sodium Soy Sauce

1 tsp Olive Oil

1 tbsp Cashews

1 clove Garlic

1 tsp Fresh Ginger

PREPARATION

• 1

  Thinly slice the chicken breast into bite-sized strips for quick and even cooking.

• 2

  Prepare the vegetables by dicing the bell peppers, chopping the onion, and breaking the broccoli into small florets. Mince the garlic and grate the ginger.

• 3

  Heat the olive oil in a large non-stick skillet or wok over medium-high heat.

• 4

  Add the chicken strips and stir-fry until they begin to brown and are nearly cooked through, about 4-5 minutes.

• 5

  Add the onions, garlic, and ginger to the skillet, stirring frequently to combine the flavors.

• 6

  Mix in the bell peppers and broccoli, cooking until they are just tender yet still crisp, about 3-4 minutes.

• 7

  Add the cauliflower rice to the pan, stirring well to blend with the other ingredients.

• 8

  Pour in the low-sodium soy sauce and toss everything together, allowing the flavors to meld for another 1-2 minutes.

• 9

  Finish by sprinkling the cashews on top for a subtle crunch. Taste and adjust seasonings if necessary.

• 10

  Serve immediately and enjoy your healthy, protein-packed stir-fry.