Baked Chicken and Vegetable Stir Fry
Servings: 3 people
Calories: 258kcal
Ingredients
- 12 ounces boneless and skinless chicken breasts
- 1 cup Italian beans sliced
- 1 cup cauliflower sliced
- 1 cup sliced carrots
- 1 cup yellow squash sliced
- 1/4 cup canned red kidney beans
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1 1/2 teaspoon creole seasoning
- 2 tablespoons cooking oil or cooking spray
Instructions
- Rub the creole seasoning on the chicken breasts. Let stay for at least 30 minutes
- Heat a pan, pour-in 1 tablespoon cooking oil.
- Sear the chicken breast for 1 to 2 minutes.
- Preheat oven to 350 degrees Fahrenheit. Bake the seared chicken breast for 12 to 15 minutes. Note: The thicker the cut, the longer the baking time.
- Remove the chicken from the oven and allow to rest. Set aside.
- On the same pan where the chicken was seared, pour remaining cooking oil.
- When the oil becomes hot, put-in the carrots, Italian beans, cauliflower, red kidney beans, and yellow squash. Sprinkle with garlic powder, salt, and pepper. Stir fry (in high heat) for 5 to 8 minutes.
- Transfer to a serving plate. Top with the sliced baked chicken.
- Serve. Share and enjoy!
Nutrition
Calories: 258kcal | Carbohydrates: 12g | Protein: 26g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 216mg | Potassium: 837mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7710IU | Vitamin C: 29.3mg | Calcium: 37mg | Iron: 1.2mg