Name: Ground chicken and vegetable skillet
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 8 oz ground chicken; 3/4 medium zucchini, diced; 3/4 red bell pepper, diced; 1/3 cup yellow onion, finely diced; 2 cloves garlic, minced; 1 tsp avocado oil; 1 tbsp low sodium soy sauce; 1/4 tsp salt; 1/2 tsp black pepper; 1 green onion, sliced

Nutrition

Per serving

461 calories

Protein: 44g; 38% of calories
Carbs: 19g; 17% of calories
Fat: 23g; 45% of calories

Instructions

Prep 20 min · Cook 0 min

Heat the oil in a 12-inch skillet over medium-high heat. Add the onion and sauté until softened, about 3 minutes. Stir in the garlic and cook until fragrant.
Add the ground chicken to the skillet. Break it up with a spoon and cook until browned and mostly cooked through, about 5 minutes.
Stir in the zucchini and red bell pepper. Season with the salt and pepper. Sauté until the vegetables are tender-crisp, about 6 to 7 minutes. Done when 165°F.
Pour the soy sauce over the mixture and toss to coat. Cook for 1 more minute until the sauce is slightly reduced. Garnish with green onions and serve.

Nutrition

Ingredients

Instructions

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