Chicken and Vegetable Trio
February 3rd, 2012
This 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!
