Servings: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
- 1 lb Boneless, skinless chicken breasts cut into small pieces
- 2 cups Broccoli florets
- 1/2 cup Sliced mushrooms
- 1/4 cup Diced onion
- 2 cloves Garlic, minced
- 2 tbsp. Olive oil
- 1 tbsp. Soy sauce
- 1 tbsp. Sesame oil
- 1 tsp Ginger powder
- Salt and pepper, to taste
Instructions
- Heat a large skillet over medium-high heat. Add the olive oil and chicken to the skillet and season with salt and pepper. Cook the chicken until browned and cooked about 5-7 minutes.
- Add the broccoli florets, mushrooms, onion, and garlic to the skillet, and continue cooking until the vegetables are tender-crisp about 5-7 minutes.
- Whisk together the soy sauce, sesame oil, and ginger powder in a small bowl.
- Pour the sauce over the chicken and vegetables in the skillet, and stir until everything is well coated.
- Cook for 1-2 minutes until the sauce is heated.
- Serve hot, and enjoy your low-carb chicken and broccoli dish!
Other Low-Carb Chicken Recipes
Nutrition Facts
Calories: 225 kcal
Protein: 27g
Fat: 11g
Carbohydrates: 7g
Fiber: 2g
Sugar: 2g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Chicken and Broccoli
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.
