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Spanish Chicken and Vegetable Stir-Fry
Spanish Chicken and Vegetable Stir-Fry

Spanish Chicken and Vegetable Stir-Fry
A vibrant and nutritious Spanish-inspired stir-fry with chicken and a variety of vegetables.
Spanish Chicken and Vegetable Stir-Fry

To provide a balanced meal with sufficient energy, protein, and vegetables for the day, supporting the user's training goals.

Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 100
    g
     red bell pepper
  • 100
    g
     zucchini
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tbsp
     olive oil
  • 100
    g
     tinned peas
  • 2
    item
     apple rice cups
  • 1
    tsp
     paprika
  • 0.5
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 30 minutes
Spanish Chicken and Vegetable Stir-Fry
Instructions:
  1. Slice the chicken breast into thin strips.
  2. Chop the red bell pepper, zucchini, and onion into bite-sized pieces.
  3. Mince the garlic cloves.
  4. Heat olive oil in a large pan over medium heat.
  5. Add the chicken strips and cook until browned on all sides.
  6. Add the onion and garlic to the pan and sauté until the onion is translucent.
  7. Stir in the red bell pepper and zucchini, cooking until they are tender-crisp.
  8. Add the tinned peas and apple rice cups to the pan.
  9. Season with paprika, salt, and black pepper.
  10. Stir everything together until well combined and heated through.
  11. Serve hot.
Nutrition Per Serving 700 g Per 100g
Energy 675 kcal 96 kcal
Protein 45 g 6.4 g
Fibre 10 g 1.4 g
Salt 1 g 0.1 g
Sugar 15 g 2.1 g
Carbohydrates 70 g 10.0 g
Fat 25 g 3.6 g
  • 200
    g
     chicken breast
  • 100
    g
     red bell pepper
  • 100
    g
     zucchini
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tbsp
     olive oil
  • 100
    g
     tinned peas
  • 2
    item
     apple rice cups
  • 1
    tsp
     paprika
  • 0.5
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Slice the chicken breast into thin strips.

Chop the red bell pepper, zucchini, and onion into bite-sized pieces.

Mince the garlic cloves.

Heat olive oil in a large pan over medium heat.

Add the chicken strips and cook until browned on all sides.

Add the onion and garlic to the pan and sauté until the onion is translucent.

Stir in the red bell pepper and zucchini, cooking until they are tender-crisp.

Add the tinned peas and apple rice cups to the pan.

Season with paprika, salt, and black pepper.

Stir everything together until well combined and heated through.

Serve hot.

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