Quick, nutritious meal of lean chicken and crisp vegetables—low in calories, high in protein, ready in 35 minutes.
# What You’ll Need:
→ Protein
01 - 500 g skinless, boneless chicken breast
→ Vegetables
02 - 1 large red bell pepper, sliced
03 - 1 medium zucchini, sliced
04 - 1 cup broccoli florets
05 - 1 cup cherry tomatoes, halved
06 - 1 small red onion, sliced
→ Marinade & Seasoning
07 - 2 tbsp olive oil
08 - 2 cloves garlic, minced
09 - 1 tsp dried oregano
10 - 1 tsp paprika
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
13 - Juice of 1/2 lemon
# How to Make It:
01 - Slice chicken breast into bite-sized strips.
02 - In a large bowl, combine olive oil, minced garlic, oregano, paprika, salt, black pepper, and lemon juice. Add chicken and toss to coat. Let marinate for 10 minutes.
03 - Meanwhile, prepare all vegetables as directed.
04 - Heat a large nonstick skillet or wok over medium-high heat. Add marinated chicken and cook for 5–6 minutes until lightly browned and cooked through. Remove and set aside.
05 - In the same skillet, add all vegetables. Stir-fry for 5–7 minutes until just tender but still crisp.
06 - Return the chicken to the skillet with the vegetables. Toss to combine and heat through for 2–3 minutes.
07 - Serve hot, garnished with fresh herbs if desired.
