Chicken, Broccoli, and Mushroom Sauté
Low Carb • Gluten-Free • Dairy-FreeUnder 30 MinsHigh ProteinStovetopDinner
Medium
20min
320kcal
2people
MACROS
per serving※gProtein
◆gFat
▣gCarbs
◎gSugar
◇gFiber
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A high-protein, light vegetable-chicken sauté, free from legumes and eggs.
If you're looking for a great high-protein, veggie-packed dinner without legumes or eggs, this chicken broccoli and mushroom sauté is for you. Both light and filling, this recipe meets your daily protein needs with chicken breast while providing plenty of fiber and vitamins through broccoli and mushrooms. Plus, it only takes 20 minutes to prepare. Combined with the aroma of olive oil and garlic, this dish is a must-try for those seeking a light yet satiating dinner. Avoiding hidden legumes like soy sauce, this simple recipe lets the natural flavors of the vegetables shine.
Ingredients
- 300 g Chicken Breast
- 1 pc Broccoli (small)
- 200 g White Mushrooms (about 10-12 pieces)
- 1 pc Red Bell Pepper
- 2 tbsp Olive Oil
- 2 clove Garlic
- 1 tsp Salt
- 0.5 tsp Black Pepper
Instructions
- 1Dice the chicken breast into bite-sized cubes.
- 2Break the broccoli into small florets, thinly slice the mushrooms, and julienne the red bell pepper (cut into strips).
- 3Heat olive oil in a large skillet. Add the minced garlic and sauté until fragrant.
- 4Add the chopped chicken breast to the pan and cook until it releases its juices, reabsorbs them, and browns slightly.
- 5Add the mushrooms, red bell pepper, and broccoli to the pan in that order.
- 6Season with salt and black pepper, and continue sautéing over high heat for about 8-10 minutes until the vegetables are slightly tender. Serve hot.
Chef's Tips
- •Make sure to sauté quickly over high heat so the vegetables retain their crunch.
- •Optionally, you can add red pepper flakes or a squeeze of lemon juice to enhance the flavor.
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Recipe By
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