Description
A quick and easy high-protein dinner recipe that is perfect for chilly fall evenings, filling yet light and nutritious.
Ingredients
Scale
- 1 cup of lean chicken breast, diced
- 2 cups of mixed vegetables (like broccoli, bell peppers, and carrots)
- 1 cup of quinoa or brown rice
- 1 tablespoon of olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- Fresh herbs for garnish (optional)
Instructions
- Begin by rinsing the quinoa or brown rice under cold water, then cook according to package instructions.
- While the quinoa or rice is cooking, heat the olive oil in a large skillet over medium heat.
- Add the diced chicken breast to the skillet and season with salt, pepper, and garlic powder. Cook until the chicken is browned and cooked through.
- Add the mixed vegetables to the skillet, stirring occasionally until they are tender but still crisp.
- Combine the cooked quinoa or rice with the chicken and vegetables, stirring well to mix.
- Serve warm, garnished with fresh herbs if desired.
Notes
For a vegetarian option, swap chicken for turkey or tofu. Add spinach or zucchini for more vegetables. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 70mg
Keywords: high protein, easy dinner, fall recipes, healthy meals, gluten-free