Sautéed Chicken and Vegetable Stir-Fry with Quinoa
Prep 20 min · Cook 20 min · Serves 4 · medium
A vibrant and nourishing stir-fry featuring lean chicken, crisp vegetables, and fluffy quinoa - a perfect GLP-1 friendly meal with balanced macros and easy-to-digest ingredients.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cubed
- 1 cup quinoa, dry
- 2 cups broccoli florets
- 2 bell peppers, sliced
- 1 cup snow peas
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
Instructions
- 1
1. Cook the quinoa according to package instructions. Fluff with a fork and set aside.
- 2
2. In a large skillet or wok, heat 1 tsp of sesame oil over medium-high heat. Add the cubed chicken and stir-fry until cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside.
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