Chicken Breast Vegetable Stir Fry Vacation
Ingredients
Main ingredients
- Dried Parsley 2 g
- Onion 50 g
- Fresh Cabbage 130 g
- Red Bell Pepper 25 g
- Yellow Bell Pepper 25 g
- Fresh Carrot 100 g
- Chicken Breast 100 g
Seasonings/Sauce
- Olive Oil 10 g
- Salt 3 portion (1/3 tsp)
- Ground Black Pepper 2 g
Nutrition summary
Carbohydrates
30.89 g
36%
Protein
27.36 g
32%
Fat
12.31 g
32%
Cooking steps
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1
Prep the vegetables: Cut half a carrot in half lengthwise, then slice thinly. Slice the onion, and dice the bell peppers and cabbage.
-
2
Wash the broccoli thoroughly and cut it into florets along its natural lines.
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3
Portion out 100g of chicken breast and defrost in the microwave for 4-5 minutes (it's okay if it cooks through).
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4
Heat a pan over low heat, add a little olive oil, then add the carrots and stir-fry for 1 minute just to coat them in oil.
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5
Add the defrosted chicken breast (cut into bite-sized pieces) and stir-fry with the carrots.
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6
Add the broccoli and bell peppers. Season with a little salt and pepper and stir-fry over high heat for 5 minutes.
-
7
Add the onion and stir-fry together until the onion turns brown.
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8
Transfer to a plate and top with a boiled egg to finish!
