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.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Cut the chicken breasts into bite-sized pieces and set aside.

Step 2

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.

Step 3

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.

Step 4

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.

Step 5

In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Sauté for 30 seconds until fragrant.

Step 6

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.

Step 7

Return the cooked chicken to the skillet with the vegetables.

Step 8

Pour the prepared sauce over the chicken and vegetables. Stir everything together to ensure the sauce coats all the ingredients evenly.

Step 9

Cook for an additional 2-3 minutes, allowing the flavors to meld together.

Step 10

Serve the chicken and veggies warm, either on its own or over steamed rice or pasta.

Nutrition Facts

Serving size	(1002.3g)

Amount per serving	% Daily Value*
Calories	1078.7

Total Fat 41.5g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 286mg	0%
Sodium 3268.3mg	0%
Total Carbohydrate 55.6g	0%
Dietary Fiber 12.4g	0%
Total Sugars 35.0g
Protein 121.7g	0%

Vitamin D 0IU	0%
Calcium 196.5mg	0%
Iron 6.8mg	0%
Potassium 1042.1mg	0%

*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.

Source of Calories

Fat: 34.5%

Protein: 45.0%

Carbs: 20.5%