Description
A delicious and versatile weeknight dinner made with chicken, mixed vegetables, and rice in just 20 minutes.
Ingredients
Scale
- 1 pound chicken breast, diced
- 2 cups mixed vegetables (bell peppers, broccoli, and carrots)
- 1 cup cooked rice or quinoa
- 2 tablespoons olive oil
- 2 tablespoons soy sauce or teriyaki sauce
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: sesame seeds for garnish
Instructions
- Heat the oil: In a large skillet, heat the olive oil over medium-high heat.
- Cook the chicken: Add the diced chicken breast to the skillet. Sprinkle with garlic powder, salt, and pepper. Cook until golden brown and fully cooked, about 5-7 minutes.
- Add the vegetables: Once the chicken is cooked, add the mixed vegetables to the skillet. Stir-fry for another 3-4 minutes until tender yet crisp.
- Add the sauce: Pour in the soy sauce or teriyaki sauce. Stir well to coat everything evenly. Cook for an additional 2 minutes.
- Combine with rice: Add the cooked rice or quinoa to the skillet. Mix everything together and heat through for about 2 minutes.
- Serve: Garnish with sesame seeds if desired, and serve warm.
Notes
This recipe can be made with shrimp, beef, or tofu for variation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg