Clean Plate
A vibrant and nutritious dish featuring marinated chicken, fresh vegetables, and packed with flavor.
Ingredients
For the Chicken and Marinade
- 1 pound chicken breast Cut into bite-sized pieces
- ½ cup low-sodium soy sauce Can substitute with tamari for gluten-free
- 2 tablespoons honey Check for no additives for strict dietary needs
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
For the Vegetables
- 2 cups fresh broccoli florets
- 1 cup diced carrots
- 1 tablespoon olive oil For cooking
- 1 tablespoon sesame seeds Optional for garnish
Instructions
Preparation
- Begin by cutting the chicken breast into bite-sized pieces. Pat them dry with a paper towel for better browning.
- In a medium bowl, combine soy sauce, honey, garlic, salt, pepper, and paprika. Add the chicken pieces to the marinade, mixing well. Let it marinate for at least 30 minutes, or longer if time permits.
Cooking
- Heat the olive oil in a large skillet over medium heat. Add the broccoli and carrots, stirring frequently. Cook for about 5-7 minutes until the vegetables are tender but still crisp.
- Push the vegetables to the side of the skillet and add the marinated chicken in the center. Cook for around 5-7 minutes until the chicken is thoroughly cooked, stirring occasionally.
- Once the chicken is cooked, stir everything together in the skillet. Allow it to cook for an additional 2-3 minutes to combine the flavors.
- Remove from heat and serve hot, optionally sprinkling sesame seeds on top for extra flavor.
Notes
To store any leftovers, allow the dish to cool completely. Place it in an airtight container and keep it in the refrigerator. It can last up to 3 days. For longer storage, consider freezing the dish in a freezer-safe container for up to 2 months.