Chicken Veggie Stir Fry
Clean Out The Fridge 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. Gluten Free + Paleo + Low Calorie
Servings: 4 servings
Calories: 244kcal
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.
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Nutrition
Serving: 1serving | Calories: 244kcal | Carbohydrates: 9g | Protein: 27g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 381mg | Potassium: 741mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1575IU | Vitamin C: 83.1mg | Calcium: 35mg | Iron: 1.5mg