Pan-seared chicken with crisp veggies and light tangy sauce; high protein, under 400 calories, ready in 30 minutes.
# What You’ll Need:
→ Protein
01 - 200 g skinless, boneless chicken breast, cut into bite-sized pieces
→ Vegetables
02 - 1 cup (100 g) broccoli florets
03 - 1/2 cup (60 g) red bell pepper, sliced
04 - 1/2 cup (60 g) zucchini, sliced
05 - 1/2 cup (50 g) carrot, julienned
06 - 1/4 cup (20 g) red onion, thinly sliced
→ Sauce
07 - 1 tbsp low-sodium soy sauce (or tamari for gluten-free)
08 - 1 tbsp rice vinegar
09 - 1 tsp sesame oil
10 - 1 tsp honey or agave
11 - 1 clove garlic, minced
12 - 1/2 tsp fresh ginger, grated
13 - Pinch black pepper
→ Garnish
14 - 1 tsp sesame seeds
15 - 1 tbsp chopped fresh cilantro or green onions (optional)
# How to Make It:
01 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, garlic, ginger, and black pepper to make the sauce.
02 - Heat a non-stick skillet or wok over medium-high heat.
03 - Add chicken breast pieces and cook for 5–6 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate and keep warm.
04 - In the same pan, add broccoli, bell pepper, zucchini, carrot, and red onion. Stir-fry for 4–5 minutes until just tender-crisp.
05 - Return the chicken to the pan with the vegetables. Pour the sauce over everything and stir well to coat. Cook for 2 more minutes, allowing the sauce to slightly thicken.
06 - Divide evenly into two bowls. Garnish with sesame seeds and cilantro or green onions if desired. Serve immediately.
