Chicken with Stir-Fried Veg
Nutrition per serving
Calories | 369 kcal |
Protein | 57 g |
Carbs | 21 g |
Fats | 6.5 g |
Saturated Fat | 1.3 g |
Monounsaturated Fat | 1.5 g |
Polyunsaturated Fat | 1.2 g |
Sugars | 9.3 g |
Fiber | 6.7 g |
Sodium | 1,705 mg |
Ingredients
Chicken Breast | |
Bok Choi/Pak Choi/Chinese Cabbage raw | |
Broccolini (tenderstem) | |
Carrot | |
Red Bell Pepper (capsicum) | |
Onion | |
Garlic | |
Soy Sauce |
1. Pre-heat the oven to 200 C (392 F) Season the chicken with salt and pepper, then wrap in foil and place in the oven to bake for 30-40 minutes.
2. Heat a wok over a high heat. Add a little water, soy sauce, and the vegetables and stir-fry until soft. You may need to add more water to prevent sticking/burning.
3. Serve the chicken on a plate alongside the stir-fried vegetables. If taking to work, place in a plastic container and eat cold or re-heat in a microwave for a few minutes.