Spring Stir-Fry with Lemon Garlic Chicken
Ingredients
2 boneless, skinless chicken breasts
1 tablespoon olive oil
2 cloves garlic, minced
Juice of 1 lemon
1 teaspoon honey or maple syrup
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon black pepper
1 zucchini, sliced
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 cup sugar snap peas
1 small carrot, julienned
1/2 cup radishes, sliced
¼ teaspoon red pepper flakes (optional)
1 tablespoon olive oil
2 cloves garlic, minced
Juice of 1 lemon
1 teaspoon honey or maple syrup
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon black pepper
1 zucchini, sliced
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 cup sugar snap peas
1 small carrot, julienned
1/2 cup radishes, sliced
¼ teaspoon red pepper flakes (optional)
Cooking Instructions
1. Marinate the Chicken: In a bowl, whisk together lemon juice, honey, Dijon mustard, garlic, salt, and pepper. Add chicken and let it marinate for 15 minutes (or more flavor).
2. Cook the Chicken: Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken for 5-6 minutes per side until golden and cooked through. Remove and let rest before slicing.
3. Sauté the Vegetables: In the same pan, add a little more olive oil if needed. Toss in zucchini, asparagus, snap peas, carrots, and radishes. Sauté for 5-7 minutes until crisp-tender.
4. Assemble & Serve: Slice the chicken and serve it over the sautéed vegetables. Sprinkle with red pepper flakes for a little heat.
2. Cook the Chicken: Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken for 5-6 minutes per side until golden and cooked through. Remove and let rest before slicing.
3. Sauté the Vegetables: In the same pan, add a little more olive oil if needed. Toss in zucchini, asparagus, snap peas, carrots, and radishes. Sauté for 5-7 minutes until crisp-tender.
4. Assemble & Serve: Slice the chicken and serve it over the sautéed vegetables. Sprinkle with red pepper flakes for a little heat.
Spring Stir-Fry with Lemon Garlic Chicken
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes
Servings: 2
Calories: 350 Per Serving
Meal Type
Nutrition Facts
Calories: 320-350 kcal
Protein: 38g
Carbohydrates: 20g
Fiber: 5g
Sugar: 8g
Fat: 10g
Sodium: 500mg
Protein: 38g
Carbohydrates: 20g
Fiber: 5g
Sugar: 8g
Fat: 10g
Sodium: 500mg
Applied Diet Types
- Dairy Free
- High Protein
Ingredients
2 boneless, skinless chicken breasts
1 tablespoon olive oil
2 cloves garlic, minced
Juice of 1 lemon
1 teaspoon honey or maple syrup
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon black pepper
1 zucchini, sliced
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 cup sugar snap peas
1 small carrot, julienned
1/2 cup radishes, sliced
¼ teaspoon red pepper flakes (optional)
1 tablespoon olive oil
2 cloves garlic, minced
Juice of 1 lemon
1 teaspoon honey or maple syrup
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon black pepper
1 zucchini, sliced
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 cup sugar snap peas
1 small carrot, julienned
1/2 cup radishes, sliced
¼ teaspoon red pepper flakes (optional)
Cooking Instructions
1. Marinate the Chicken: In a bowl, whisk together lemon juice, honey, Dijon mustard, garlic, salt, and pepper. Add chicken and let it marinate for 15 minutes (or more flavor).
2. Cook the Chicken: Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken for 5-6 minutes per side until golden and cooked through. Remove and let rest before slicing.
3. Sauté the Vegetables: In the same pan, add a little more olive oil if needed. Toss in zucchini, asparagus, snap peas, carrots, and radishes. Sauté for 5-7 minutes until crisp-tender.
4. Assemble & Serve: Slice the chicken and serve it over the sautéed vegetables. Sprinkle with red pepper flakes for a little heat.
2. Cook the Chicken: Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken for 5-6 minutes per side until golden and cooked through. Remove and let rest before slicing.
3. Sauté the Vegetables: In the same pan, add a little more olive oil if needed. Toss in zucchini, asparagus, snap peas, carrots, and radishes. Sauté for 5-7 minutes until crisp-tender.
4. Assemble & Serve: Slice the chicken and serve it over the sautéed vegetables. Sprinkle with red pepper flakes for a little heat.