So it’s springtime and for many people, some residing in my home with me, it’s a time for eating healthier and yes.. gym going. This post will not deal with the gym going, whether it’s a 6am or not, but instead with my newest task: healthy food that doesn’t taste like it’s healthy. Challenge accepted.
When all your meal consists of is veggies, chicken and pasta and everything has to be lightly grilled, creativity must take over. First you need a variety of vegetables, pick different colors.
1 red pepper, 1 zucchini squash, 1/2 purple onion, 3 cloves of garlic
This is whole wheat pasta. Rice noodles are also really good with this dish.
First I grilled the more sturdy vegetables in a bit of olive oil for a few minutes while the pasta water boiled. Then once the pasta goes in, scoot the veggies to the side and add the chicken to the skillet.
I marinated this chicken in sriracha cause we're a spicy household.
Then I added broccoli and a chili pepper, soy sauce and a spicy thai peanut sauce.
If you prefer to use two pans, do that, but eventually you’ll need to throw everything together into one. Once the chicken is finished, throw in the broccoli and the chili peppers. I wait until the end to add these because broccoli is a delicate veggie that will be trashed if you put it in at the beginning and I like the chilies to retain their spice, which overcooking can prevent. Then I toss it with some soy sauce, low sodium (much to my chagrin), and this yummy spicy thai peanut sauce, but all that’s up to you!
This dish is easily made vegetarian, just leave out the chicken!
Here’s the finished product. To be honest, I prefer it with the rice noodles, but whole wheat isn’t bad and it’s definitely healthier if that’s your game. This is an easy, extremely versatile recipe that is healthy and packs a big punch of flavor. What sort of stir fry do you enjoy?
Tweet
Eat. Read. Ask. Do. Be. 