Low Calorie Chicken Veggie Stir Fry! Add any leftover veggies from the fridge, toss in chicken and soy free stir-free sauce for a quick and delicious meal! Naturally gluten fee and lower in carbs.
Do you ever get to the end of the week and there's random veggies in the fridge half dead and you're not sure what to do with them? Then this low calorie chicken veggie stir-fry is perfect for cleaning out your fridge!
At the beginning of every week, I prep a ton of veggies. Cut, chop, roast, etc. so they're ready for quick meals or as side so that means I have a lot of veggies always lurking in my refrigerator.
As a side note, I don't necessarily eat a lot of veggies for good health. I know I shouldn't say that as a nutritionist, but it's true. The REAL reason I eat that many veggies and enough protein is to control sugar cravings and keep my blood sugar balanced. This is something I teach my midlife weight loss clients.
Healthy stir fries are an easy way to eat balanced meals that keep your blood sugar balanced. I also enjoy making balanced meals like healthy shrimp stir fry, egg roll in a bowl and healthier chicken fried rice.
Okay, but for reals. This chicken veggie stir-fry is perfect for a Friday or Saturday night when you don't know what to eat and don't feel like going out. Grab all your leftover veggies from the fridge (any veggies work!), toss them in a wok with a lean protein and a soy free stir-fry sauce. Dinner done!
Or, if you don't have leftover veggies you can always use fresh or frozen veggies! If you need more meal ideas, check out my healthy meals plans for weight loss.
Low Calorie Chicken Veggie Stir Fry
Ingredients
- 1 lb chicken breast boneless, skinless, cubed
- 2 tablespoons extra virgin olive oil
- 1 zucchini diced
- 1 red bell pepper diced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 cup soy free stir-fry sauce
- salt and pepper to taste
- Optional green onions sliced
Instructions
- Bring a large wok or sauté pan to medium heat. Add extra virgin olive oil. Heat 1-2 minutes then add cubed chicken, salt and pepper. Toss to combine.
- Cook 5-6 minutes then flip and continue cooking. Add the bell pepper and broccoli florets to the pan while the chicken continues to cook. Tossing frequently for another 5-6 minutes.
- Last add the zucchini, snap peas and stir-fry sauce. Toss to combine. Cook 3-4 minutes until zucchini is tender.
- Reduce the heat and serve immediately garnished with sliced green onions.
Notes
- 1 serving equals 1 1/4 cups.
Nutrition
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