Name: Chicken Stir-fry with Boiled Potatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1 medium Yukon gold potato; 5 oz chicken breast; 1 cup broccoli florets; 0.5 cup red bell pepper; 1 tsp extra virgin olive oil; 1 tbsp tamari; 1 tsp fresh ginger; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

422 calories

Protein: 40g; 37% of calories
Carbs: 48g; 44% of calories
Fat: 9g; 18% of calories

Instructions

Prep 10 min · Cook 15 min

Peel the Yukon gold potato and cut into 1-inch cubes.
Place potato cubes in a pot of salted water, bring to a boil, and cook for 12 minutes until tender.
While potatoes boil, slice the chicken breast into thin strips and season with sea salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken strips to the skillet and sauté for 6 minutes until browned and cooked through.
Add the broccoli florets, sliced bell peppers, minced garlic, and grated ginger to the skillet.
Stir-fry the mixture for 4 minutes until the vegetables are bright and crisp-tender.
Pour the tamari over the stir-fry and toss to coat everything in the savory glaze.
Drain the potatoes and serve them on a plate alongside the hot chicken stir-fry.

Nutrition

Ingredients

Instructions

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