Vegetable Stir-Fry with Chicken
Sometimes I feel the need to do these extravagant meals that taste delicious and require fine wine, however, let’s get real… with work, a 3-month old, and a dog that needs constant attention my evening hours are full of walks, baths, storytime, bedtime (not for me of course!) and very little time for cooking a delicious and nutritious meal. Here is a favorite recipe that I use on those crazy weekdays for a simple, quick, tasty, dinner that’s under 500 calories. ENJOY! ~ FITmama
1 all natural skinless chicken breast (no antibiotics, no hormones)
salt and pepper
1 tbsp of sesame oil
1 pack of frozen asian stir-fry vegetables
dash sesame seeds
1. Wash and clean chicken. Heat a skillet on medium heat with evoo. Add chicken, salt and pepper, and cook all the way through (15-20min).
2. Cook all stir-fry veggies in a separate skillet on low-medium heat with evoo and sesame oil until tender.
3. When chicken is cooked, remove from skillet and chop. Add pieces of chicken to veggie skillet and toss. Add sesame seeds to taste.