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Chicken and Veggies Protein Bowl

A delightful and nutritious dish that combines tender chicken with vibrant fresh vegetables, enhanced by flavorful seasonings and quick preparation methods.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Healthy
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken breast, diced Choose fresh chicken that is firm and pink.
  • 2 cups mixed vegetables (bell peppers, broccoli, carrots) Opt for colorful vegetables for nutritional boost.
  • 3 tablespoons soy sauce Can substitute with tamari for gluten-free version.
  • 2 tablespoons olive oil Use high-quality, organic olive oil for better flavor.
  • 1 tablespoon ginger, minced
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil Adds a rich, nutty flavor to the dish.
  • to taste salt and pepper

Method
 

Preparation
  1. Marinate the chicken: Combine diced chicken, soy sauce, ginger, and garlic in a bowl and allow to sit for at least 15 minutes.
  2. Heat the oil: In a large skillet over medium heat, pour in olive oil and wait until it shimmers.
Cooking
  1. Cook the chicken: Add the marinated chicken to the skillet and sauté for 5-7 minutes until golden brown and cooked through.
  2. Add the vegetables: Toss in the mixed vegetables and stir-fry for 3-4 minutes until vibrant in color and still crunchy.
  3. Finish with sesame oil: Drizzle sesame oil over the mixture and mix well.
Serving
  1. Spoon into bowls and garnish with sesame seeds or chopped green onions.

Notes

This dish can be served with rice or quinoa, and keeps well in the fridge for up to 3 days. It can also be frozen for up to 2 months.