Dinner

Cyndi's Quick Chicken and Veggies is for Dinner.

Cyndi's Quick Chicken and Veggies takes 10 minutes to prepare.

Cyndi's Quick Chicken and Veggies takes 20 minutes to cook.

Cyndi's Quick Chicken and Veggies makes 6 servings.

The ingredients for Cyndi's Quick Chicken and Veggies are:

1 T. Olive Oil
1.5 pounds of Chicken Breast, sliced thin
1T. Olive Oil
6 baby carrots, sliced thin
1/2 cup celery, sliced thin
1 bunch fresh broccoli,
6 ounces fresh sugar snap peas
1 small red pepper, sliced into strips
1 cup reduced sodium chicken broth
1 t. ground ginger
1 T. ground tarragon leaves
2 t. garlic powder
1 T. corn starch
6 baby spinach leaves, stems removed and finely chopped
rice, make for 6 servings

Here is how you make Cyndi's Quick Chicken and Veggies:

Prep all of your vegetables (wash, slice/chop). Slice chick breast thin.Make your rice according to directions. In a large saute pan or wok over high heat, add 1 T. olive oil. When oil sizzles, add sliced chicken breast. Stir fry until cooked (approx. 6 minutes). Remove chicken . Add 1 T. olive oil to pan to heat. Add all vegetables and stir fry until heated through but still crispy (approximately 5 minutes).Add ginger, tarragon, garlic powder and corn starch to chicken broth. Mix. Add chicken to vegetables and add broth mixture. Cook until chicken is heated through.Scoop 1 serving of rice onto plate. Add a serving of the chicken vegetable stir fry. Top with a sprinkling of chopped raw spinach.Number of Servings: 6Recipe submitted by SparkPeople user SWEETPEAMUFFIN.

The nutritional information for Cyndi's Quick Chicken and Veggies is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 218.7

• Total Fat: 5.8 g
• Cholesterol: 10.7 mg
• Sodium: 316.2 mg
• Total Carbs: 31.1 g
• Dietary Fiber: 4.8 g
• Protein: 11.7 g