Chicken Veggies
Bursting with vibrant colors and bold flavors, this “Chicken Veggies” recipe is a quick and healthy dinner option that’s as easy to make as it is delicious. Tender, bite-sized chicken breasts are sautéed to golden perfection, then combined with crisp broccoli, sweet bell peppers, and carrots for a nutritious medley of textures. A tangy glaze made from soy sauce, honey, and fresh lemon juice elevates this skillet dish, adding just the right balance of savory and sweet. Perfect for busy weeknights, this 35-minute recipe is versatile and can be served on its own or over rice or pasta for a complete, satisfying meal. Whether you're meal prepping or looking for a wholesome, crowd-pleasing dish, this chicken and vegetable stir-fry is sure to become a go-to favorite.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 tablespoons olive oil
- 2 pieces garlic cloves, minced
- 2 cups broccoli florets
- 1 piece red bell pepper, sliced
- 1 piece yellow bell pepper, sliced
- 1 piece carrot, thinly sliced
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 0.5 teaspoons ground black pepper
- 0.25 teaspoons red pepper flakes (optional)
- 0.5 teaspoons salt
- 1 tablespoon lemon juice
Instructions
Cut the chicken breasts into bite-sized pieces and set aside.
In a small mixing bowl, whisk together the soy sauce, honey, ground black pepper, red pepper flakes (if using), and lemon juice. Set the sauce aside.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the chicken pieces to the skillet and sprinkle with salt. Cook for 6-8 minutes, stirring frequently, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Sauté for 30 seconds until fragrant.
Add the broccoli florets, red bell pepper slices, yellow bell pepper slices, and carrot slices to the skillet. Cook for 5-7 minutes, stirring often, until the vegetables are tender but still crisp.
Return the cooked chicken to the skillet with the vegetables.
Pour the prepared sauce over the chicken and vegetables. Stir everything together to ensure the sauce coats all the ingredients evenly.
Cook for an additional 2-3 minutes, allowing the flavors to meld together.
Serve the chicken and veggies warm, either on its own or over steamed rice or pasta.
Nutrition Facts
Calories |
1079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 3268 mg | 142% | |
| Total Carbohydrate | 55.6 g | 20% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 35.0 g | ||
| Protein | 121.7 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1042 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
