Grilled Chicken Breast with Vegetables

Name: Grilled Chicken Breast with Vegetables
Yield: 668 g
Ingredients: Rice Cake Slices for Soup 65 g; King Oyster Mushroom 150 g; Onion 70 piece (1/2 onion); Fresh Carrot 100 piece (1/2 carrot); Chicken Breast (Raw) 200 g; Ottogi Cooking Oil 10 g; Minced Garlic 5 teaspoon; Tomato Ketchup 30 serving; Oligosaccharide Syrup 15 g; Sugar (Brown Sugar) 3 serving (1 sugar cube); Soy Sauce 20 serving

672 kcal

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Ingredients

Main ingredients

Rice Cake Slices for Soup 65 g
King Oyster Mushroom 150 g
Onion 1 piece (1/2 onion)
Fresh Carrot 1 piece (1/2 carrot)
Chicken Breast (Raw) 200 g

Seasonings/Sauce

Ottogi Cooking Oil 10 g
Minced Garlic 5 teaspoon
Tomato Ketchup 30 serving
Oligosaccharide Syrup 15 g
Sugar (Brown Sugar) 3 serving (1 sugar cube)
Soy Sauce 20 serving

Nutrition summary

Carbohydrates 87.5 g 50%

Protein 57.44 g 33%

Fat 13.07 g 17%

Serving size 668g

Cooking steps

1

Cut chicken breast and vegetables into bite-sized pieces.
2

Season with salt, pepper, and other basic seasonings.
3

Heat olive oil in a pan over medium heat.
4

Add the chicken breast first and stir-fry.
5

When the chicken breast is half cooked, add the prepared vegetables.
6

Stir-fry everything evenly until all ingredients are cooked.
7

Transfer to a plate to serve.

Grilled Chicken Breast with Vegetables

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