Why it's awesome:
This stir-fry delivers a serious protein punch with minimal effort — perfect for a quick post-workout meal or an easy dinner. Plus, it's packed with colourful veggies to boost your fibre and micronutrient intake.
Ingredients:
- 200g chicken breast, thinly sliced
- 1 cup frozen stir-fry vegetables (any mix: capsicum, broccoli, carrots)
- 1 tablespoon olive oil
- 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder (or fresh ginger if available)
Instructions:
- Heat olive oil in a large pan over medium-high heat.
- Add the sliced chicken breast and season with garlic and ginger powder.
- Stir-fry the chicken for 5–7 minutes until golden and cooked through.
- Add the frozen vegetables directly into the pan and stir-fry for another 5 minutes.
- Splash in the soy sauce, toss everything together, and cook for another 1–2 minutes.
- Serve hot — optionally over a handful of pre-cooked rice, or enjoy as is for a low-carb option.
Macros (approx):
- Calories: 350
- Protein: 40g
- Carbs: 10g
- Fat: 15g
