Chicken and Vegetable Stir-Fry with Lemon Herb Rice

A quick and delicious chicken and vegetable stir-fry served over lemon herb rice. Ideal for a light and healthy lunch.

Total time: 30 min

Servings: 2

Calories: 450 per serving

Protein: 35g | Carbs: 50g | Fat: 15g

Ingredients

• 1 chicken breast, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1/4 cup milk
• 1 cup broccoli florets
• 1/2 bell pepper, sliced
• 1 carrot, julienned
• 1 cup cooked rice
• 1 tablespoon olive oil
• Salt and pepper to taste
• Juice of 1 lemon
• 1 teaspoon mixed dried herbs (thyme, oregano)
• 1/4 cup cheese, grated
• 1 tablespoon fresh ginger, minced

Instructions

1. Heat olive oil in a pan over medium heat.
2. Add sliced onion and garlic; sauté until fragrant, about 2 minutes.
3. Add sliced chicken breast and cook until browned, about 5 minutes.
4. Add broccoli, bell pepper, and carrot; stir-fry for another 3 minutes.
5. Season with salt and pepper, then add ginger and butter.
6. Pour in milk and lemon juice, stir in herbs, and cook for another 2 minutes.
7. Meanwhile, prepare the rice by mixing cooked rice with grated cheese and a pinch of salt.
8. Serve the stir-fry over the lemon herb rice, garnishing with additional herbs if desired.