Ingredients
Scale
- 1 lb (450 g) skinless chicken breast, cut into 1-inch pieces
- 1 cup cooked quinoa
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- Juice of 1 lemon
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Season chicken with salt, pepper, and oregano.
- Heat olive oil in a skillet over medium-high heat; cook chicken until browned and cooked through, 6-8 minutes.
- Stir in garlic, broccoli, and bell pepper; sauté 3-4 minutes until crisp-tender.
- Stir in quinoa, lemon juice, and lemon zest; warm through for 1-2 minutes.
- Divide into 4 portions and adjust seasoning to taste.
Notes
- Meal prep: refrigerate 3 days; reheat gently to avoid drying the chicken.
- Swap quinoa for brown rice or cauliflower rice to vary texture and calories.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Method: Stovetop skillet
- Cuisine: American
- Diet: Low-Carb
Nutrition
- Serving Size: 1 serving
- Calories: 320 Kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 60 mg
