Delicious Skinny Chicken Stir Fry and Corn Salad
Author: : Maya Kitchenette
Prep time:
Cook time:
Total time:
- 3 chicken breasts
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 4 stick celery, chopped
- 1 white onion, diced
- 4 garlic, minced
- 15 edamame or french beans (Asparagus would be perfect too)
- 20 cherry tomatoes
- 2 Tbsp light soy sauce (I used low sodium)
- 3 Tbsp lemon juice
- 1 tsp lemon zest
- 1 Tbsp olive oil
- 1 tsp chilli flakes (Use less if you do not like it spicy)
- Salt and black pepper to taste
- 2 canned whole kernel corn, rinsed and drained
- 3 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tbsp olive oil
- 2 tbsp feta cheese or shaved parmesan
- 2 tbsp dried cranberries
- Salt and pepper to taste
- Cut chicken breast into strips or cubes and season with a bit of salt and black pepper.
- Heat a pan on medium heat and add about a tablespoon of olive oil. Add in garlic and saute for 20 seconds.
- Add chicken and cook for a few minutes.Mix in chili flakes.
- Throw veggies(except cherry tomatoes) into pan and saute for about 2-3 minutes.
- Mix in lemon zest. Season with soy sauce, lemon juice and some salt if required.
- Finally mix in the cherry tomatoes, cook for a further 30 seconds and immediately take it off from the heat.
- In a bowl, add all the ingredients and give it a good toss.
Serving size: 6 Calories: 252 Fat: 8g Saturated fat: 2g Unsaturated fat: 5g Trans fat: 0g Carbohydrates: 30g Sugar: 19g Sodium: 473mg Fiber: 7g Protein: 19g Cholesterol: 39mg
Recipe by Maya Kitchenette at https://mayakitchenette.com/delicious-skinny-chicken-stir-fry-and-corn-salad/
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