3 chicken breasts
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 stick celery, chopped
3 skinned carrots
1/2 white onion, diced
20 edamame
2 Tbsp light soy sauce (the green bottle)
3 Tbsp lemon juice
1 Tbsp olive oil
Dash of salt and pepper
Pinch of red pepper flakes
Chop up all veggies, except for the edamame, and cut up chicken breasts and season with a bit of salt and pepper. Set aside. Heat a skillet on medium heat and add about a tablespoon of olive oil. Throw veggies into skillet and sauté for about 3 minutes. Add chicken, soy sauce, lemon juice and red pepper flakes and cook for about 15 minutes or until chicken is completely cooked.
Servings: 4
Serving Size: 1 cup
Calories: 167
Fat: 4 g
Carbs: 8.7 g
Fiber: 2 g
Protein: 21 g
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