YOUR SOLIN GENERATED RECIPE
Minced Chicken and Roasted Broccoli Stir Fry
Enjoy a vibrant and nutrient-packed dinner featuring lean minced chicken stir-fried with roasted broccoli, red bell pepper, and a hint of quinoa. This dish delivers a balanced blend of protein and wholesome carbohydrates, accentuated by a light olive oil finish that brings all the flavors together in a satisfying meal.
INGREDIENTS
6 oz Minced Chicken (Lean)
1 cup Roasted Broccoli
1/2 cup sliced Red Bell Pepper
1/2 cup cooked Quinoa
2 tsp Olive Oil
PREPARATION
Preheat the oven to 425°F. Toss broccoli florets with a drizzle of olive oil, salt, and pepper, and roast on a baking sheet for about 15-20 minutes until tender and slightly charred.
Meanwhile, heat a non-stick skillet over medium-high heat. Add a teaspoon of olive oil and allow it to warm up.
Add the minced chicken to the skillet, breaking it apart with a spatula. Cook until the chicken is fully browned and no longer pink, about 5-7 minutes. Season lightly with salt and pepper.
Once the chicken is nearly done, add the sliced red bell pepper to the skillet and stir fry for an additional 2 minutes until just softened.
Gently fold in the roasted broccoli and cooked quinoa, combining all the ingredients. Cook for another minute to allow the flavors to meld.
Taste and adjust seasoning if necessary, then transfer to a plate and serve warm.