High-Protein Chicken and Vegetable Stir-Fry with Skyr

High-Protein Chicken and Vegetable Stir-Fry with Skyr

Low CarbUnder 30 MinsHigh Protein • BalancedStovetopDinnerGerman
Medium
20min
420kcal
2people

MACROS

per serving
gProtein
gFat
gCarbs
gSugar
gFiber
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A quick, creamy stir-fry high in protein from chicken and Skyr, refined with crunchy vegetables.

If you are looking for a quick, healthy, and above all, protein-rich dinner, then this High-Protein Chicken and Vegetable Stir-Fry with Skyr is just right for you. This High-Protein Chicken and Vegetable Stir-Fry with Skyr combines lean meat with crunchy vegetables and a wonderfully creamy sauce that completely avoids heavy cream. The key to this recipe is the use of Skyr, a traditional Icelandic dairy product that is extremely low in fat but packed with protein. In combination with the chicken tenderloins, this dish provides an impressive amount of protein, making it ideal for athletes or for a conscious diet. The frozen mixed vegetables (imperial blend) save you valuable time on chopping, while fresh bell peppers and onions provide additional vitamins and structure. The shepherd's cheese at the end gives the dish a pleasant salty note and even more texture. A squeeze of fresh lemon juice brings the necessary acidity to perfectly balance the creaminess of the Skyr. This High-Protein Chicken and Vegetable Stir-Fry with Skyr proves that healthy cooking doesn't have to be complicated and that you can achieve a gourmet result with simple pantry staples like frozen vegetables. You can enjoy the dish as is to save on carbohydrates, or complement it with a small portion of rice or quinoa if you need more energy. An absolute game-changer for your meal prep!

Ingredients

  • 400 g Chicken tenderloins
  • 300 g Imperial vegetable mix (frozen) (approx. 3 cups)
  • 150 g Skyr yogurt (approx. 2/3 cup)
  • 1 piece Red bell pepper
  • 1 piece Onion
  • 50 g Shepherd's cheese (white cheese) (approx. 1/3 cup crumbled)
  • 1 tbsp Lemon juice
  • 1 tbsp Canola oil

Instructions

  1. 1
    Finely dice the onion and cut the red bell pepper into bite-sized pieces.
  2. 2
    Heat the canola oil in a pan over medium heat. Fry the chicken tenderloins on both sides for about 5-6 minutes until golden brown and cooked through. Remove from the pan and set aside briefly.
  3. 3
    In the same pan, sauté the onion and red bell pepper for 2-3 minutes. Then add the frozen vegetable mix and sauté for approx. 8-10 minutes until cooked through but still crunchy.
  4. 4
    In the meantime, mix the Skyr yogurt with the lemon juice, salt, and pepper until smooth.
  5. 5
    Reduce the heat of the pan to a minimum. Return the chicken tenderloins to the pan.
  6. 6
    Stir the Skyr mixture into the vegetables and meat. Important: The pan must no longer boil, as the Skyr yogurt could otherwise curdle.
  7. 7
    Crumble the shepherd's cheese over the pan and serve.

Chef's Tips

  • For extra spice, you can stir a spoonful of Ajvar into the Skyr sauce.
  • Make sure to add the Skyr only at the very end at low heat so the sauce remains nice and creamy.
  • If you like it spicy, chili flakes go great with this dish.

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