Chicken and Vegetable Trio

February 3rd, 2012

Chicken Vegetable TrioThis is an easy simple dish I often prepare for a weekday meal.  The average total cooking time is 15 minutes.  I use pre-cut vegetables which makes the prep time about 10 minutes.  You can also use frozen vegetables as well.  Have fun using different vegetables in season.  The recipe makes about 4 servings, enough to have for lunch the next day.  This meal is low in saturated fat and has many anti-oxidants. Pair it with my recipe for brown rice with cranberries and you will have a meal that is also high in fiber.

  • 1lb. chicken breast (preferably pre-cut for stir-fry)
  • 1/2 red bell pepper
  • 1/2 yellow bell pepper
  • 1/2 green bell pepper
  • 1/4 of a small head of cabbage (finely shredded)
  • 1 small onion chopped
  • 3 stalks celery chopped
  • 1 teaspoon of salt
  • 1 teaspoon of low sodium soy sauce
  • curry powder
  • black pepper
  • olive oil

Place a small amount of olive oil enough to coat a skillet. On medium heat, brown the chicken. Add celery, bell peppers, and onions. Next, add half a teaspoon of curry powder, black pepper, and salt. Continuously stir all the ingredients for another 5 minutes. Add the shredded cabbage. Drizzle the mixture with the low sodium soy sauce and turn off the heat. Serve and enjoy!