Grilled Chicken and Vegetable Stir-Fry with Brown Rice
Tender grilled chicken breast with bell peppers, broccoli, and snap peas in a light garlic sauce over fluffy brown rice
Grilled Chicken and Vegetable Stir-Fry with Brown Rice is a lunch recipe ready in about 35 minutes. Each serving has approximately 598 kcal, 47g protein, 63g carbs, 21g fat. It fits a high-protein diet.
Prepare brown rice according to package directions
Season chicken breast with salt and pepper
Grill chicken over medium-high heat for 6-7 minutes per side until cooked through, then slice into strips
Heat sesame oil in a large wok or skillet over high heat
Add minced garlic and ginger, stir-fry for 30 seconds until fragrant
Add bell peppers and broccoli, stir-fry for 4-5 minutes
Add snap peas and sliced chicken, stir-fry for 2 minutes
Pour soy sauce over the mixture and toss to combine
Serve stir-fry over brown rice