Sweet Garlic Chicken Stir-Fry
2 tsp extra virgin olive oil
1 small zucchini, sliced
1 cup diced red bell pepper
½ cup diced yellow bell pepper
½ cup fresh pineapple, diced
2 cloves garlic, minced
¼ cup vegetable stock, if necessary, for
4 ounces boneless, skinless chicken breast,
2 cups spinach
¼ cup cooked brown basmati rice, quinoa OR
even better – cauliflower rice
- Heat the olive oil over moderate heat in a large skillet or wok. Add zucchini, red and yellow peppers, pineapple and garlic. Cook until vegetables are tender, adding the vegetable stock if necessary.
- Stir in the chicken and cook for a few minutes.
- Add the spinach and cook until it is wilted and the chicken is cooked through. Serve on the rice/quinoa and cauliflower rice.
Nutrition information –
calories 402 | carbohydrates 43g | protein
29g | fat 12.7g |fibre 8g
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