With my new year’s resolution to eat healthy fresh in my mind, I’m focusing this week on getting more vegetables into my
diet. A light, bright, tasty meal that helps me pack in more produce is a fast chicken and vegetable stir-fry.
What I like about a stir-fry is how easy it makes putting a healthy meal together. This recipe has lots of vegetables and
chicken breast providing lean protein for staying power—and it clocks in at just 225 calories. I just need to remember to
start the brown rice first, so when the stir-fry’s done so is a healthy whole grain to serve it over (and if I don’t
remember, I keep instant brown rice or couscous in the pantry as a quick-cooking option).
This Lemon Chicken Stir-Fry recipe is pretty popular on EatingWell.com (491 “Likes”!). One of the 34 people who reviewed it
recently wrote: “I love to make this stir-fry and eat it over brown rice. I use green and red bell peppers, carrots, onions,
mushrooms, and whatever I have around to throw in! It always comes out great for me. You can easily add or subtract things
you do or don't like. Totally customizable. And you can serve it over anything!”
You zest and juice a lemon, chop up chicken breast and carrots and stir-fry them with mushrooms, snow peas, scallions and
garlic. Dinner’s packed with vegetables and ready in just 40 minutes!
Spiked with lots of zesty lemon, this delectable chicken stir-fry has a colorful mix of snow peas, carrots and scallions. But
feel free to substitute other thinly sliced vegetables, such as bell peppers or zucchini. Serve with: Rice noodles or brown