Skillet Chicken & Zucchini Stir-Fry with 'Cauliflower Fried Rice'

Name: Skillet Chicken & Zucchini Stir-Fry with 'Cauliflower Fried Rice'
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: American
Ingredients: 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 2 tablespoon olive oil; 2 zucchinis (medium, cut into half-moons); 2 green bell peppers (large, cored and sliced); 1 pound cremini mushroom (sliced); 1 cauliflower (large head, riced (about 6 cups)); 1 head broccoli (chopped into small florets); 1 avocado (medium, diced); 4 clove garlic (minced); 1 tablespoon fresh ginger (minced); 1 tablespoon sesame oil; 0.5 cup chicken broth (unsalted); 2 tablespoon toasted sesame seeds; 0.5 teaspoon black pepper (ground)

A vibrant and flavorful skillet stir-fry featuring tender chicken, fresh zucchini, green bell peppers, and mushrooms, served alongside a savory cauliflower 'fried rice' that's packed with greens.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 5
Cuisine: American
Difficulty: Easy
Cost: $5.88/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Low-Carb
Low-Sodium
Low-Sugar
High-Protein
High-Fiber

Ingredients

1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
2 tablespoon olive oil
2 zucchinis (medium, cut into half-moons)
2 green bell peppers (large, cored and sliced)
1 pound cremini mushroom (sliced)
1 cauliflower (large head, riced (about 6 cups))
1 head broccoli (chopped into small florets)
1 avocado (medium, diced)
4 clove garlic (minced)
1 tablespoon fresh ginger (minced)
1 tablespoon sesame oil
0.5 cup chicken broth (unsalted)
2 tablespoon toasted sesame seeds
0.5 teaspoon black pepper (ground)

Instructions

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken breast pieces and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Add the zucchini, green bell peppers, and cremini mushrooms. Sauté for 5-7 minutes, until vegetables are tender-crisp. Add the garlic and fresh ginger, and cook for another 1 minute until fragrant.
Push the sautéed vegetables to one side of the skillet. Add the riced cauliflower and chopped broccoli florets to the empty side. Pour in the unsalted chicken broth and sesame oil. Cook, stirring occasionally, for 5-8 minutes, until the cauliflower and broccoli are tender. Season with black pepper.
Return the cooked chicken to the skillet, stirring to combine everything. Remove from heat. Stir in the diced avocado. Divide the stir-fry and cauliflower 'fried rice' among 5 bowls. Garnish with toasted sesame seeds.

Notes

Leftovers reheat well in a microwave or skillet for a quick lunch.

Nutrition (per serving)

Calories: 420
Protein: 39.2 g
Carbohydrates: 28 g
Fat: 19.4 g
Fiber: 9.5 g
Sodium: 239 mg
Saturated Fat: 2.5 g
Sugar: 10.3 g
Cholesterol: 96 mg