Chicken & Veggie Stir-Fry

It’s the season of Winter, which can only mean ONE thing..You feel like you have gained weight and have been eating too much comfort food. The holidays are over, the new year has begun, and you are ready to make a change in the kitchen. You just don’t really know where to begin, but I am here to tell you to try this easy and delicious stir-fry.

Can you really ask for a quicker meal..15 minutes? I think you can put aside that amount of time for a quick and healthy meal. It beats running through a drive-thru on your way home from work. Just do it and you will be proud.

Some health nuts might laugh and laugh, but I am calling this dish healthy. It’s healthy for my husband and I anyway and we feel better about ourselves.

Cast of Characters: squash, zucchini, red bell pepper, carrot, chicken, brown rice or noodles, thyme, cavender’s greek seasoning. salt, pepper, worcestershire, liquid smoke, and olive oil.

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To begin, pour 2 tablespoons of olive oil into a wok. If you do not own a wok, any pot/pan will work.

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Rinse, dice, and pat your chicken dry so your seasoning will stick better.

You don’t have to rinse your chicken, but chicken freaks me out.

Throw your chicken into the wok with the olive oil.

Add salt and pepper to taste.

Add cavender’s greek seasoning.

Add 1 tablespoon of liquid smoke.

Add 1 tablespoon of worcestershire.

Turn on high.

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While your chicken is cooking, chop your vegetables up.

I dice the bell pepper, squash, and zucchini..I grate the carrot with the cheese grater (my husband won’t eat carrots any other way).

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Once your chicken looks like this (about 3 minutes on high) you know it’s time.

Time for what? Time to throw in the good stuff.

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Throw in your veggies.

Add more salt and pepper to taste.

Add 1 teaspoon of thyme.

Stir around and let the heat remain on high until cooked.

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Once your veggies are cooked to your liking (we like our’s extra soft-about 10 minutes) turn the heat off.

It’s time to dish up your easy and delicious meal.

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Serve by itself, or over rice.

Last night we ate it over brown rice, but you could serve over noodles as well.

I love this recipe because you can totally change it up however you’d like. Different veggies. Different seasoning.

You name it.

I hope you enjoy and feel proud of yourself for both cooking and eating healthy!

With Love,

AO


2 Tablespoons Olive Oil

3 Whole Boneless Skinless Chicken Breasts

1 Yellow Squash

1 Zuchinni

1 Whole Carrot, Grated

1 Red Bell Pepper

Salt and Pepper to Taste

1 Teaspoon Thyme

Cavender’s Greek Seasoning to Taste

 1 Tablespoon of Liquid Smoke

1 Tablespoon of Worcestershire

Brown Rice or Noodles