DR. NATASHA TURNER ND'S BLOG

Sweet Garlic Chicken Stir-Fry

Posted March 20, 2012

2 teaspoons extra-virgin olive oil
1 small zucchini, sliced
1 cup diced red bell pepper
½ cup diced yellow bell pepper
½–¾ cup fresh pineapple, diced
2–4 cloves garlic, minced
¼–½ cup vegetable stock, if necessary for moisture
4 ounces boneless, skinless chicken breast, sliced
2 cups spinach
¼ cup cooked brown basmati rice

Heat the olive oil over moderate heat in a large skillet or wok. Add the zucchini, red and yellow peppers, pineapple and garlic. Cook until vegetables are tender, adding the vegetable stock if necessary. Stir in the chicken and cook for a few minutes. Add the spinach and cook until it is wilted and the chicken is cooked through. Serve over the rice.

Nutrition Information:
Calories 402 | Carbohydrates 43 g | Protein 29 g | Fat 12.7 g | Fibre 8 g

Filed under: Featured Recipes

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