Chicken and Zucchini Stir-Fry
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into thin strips
– 2 medium zucchinis, sliced into half-moons
– 1 bell pepper (any color), sliced
– 1 cup broccoli florets
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon fresh ginger, minced
– 2 tablespoons low-sodium soy sauce or tamari
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Sesame seeds for garnish (optional)
– Chopped green onions for garnish (optional) 
Instructions:
1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the garlic and ginger; sauté for about 30 seconds until fragrant.
3. Increase the heat to high and add the chicken strips. Season with salt and pepper. Cook for about 5 to 6 minutes, stirring frequently, until the chicken is cooked through and no longer pink.
4. Add the sliced zucchini, bell pepper, and broccoli florets to the skillet. Stir-fry for an additional 4 to 5 minutes, until the vegetables are tender-crisp.
5. Pour in the soy sauce and sesame oil. Stir well to combine all the ingredients. Cook for another minute to heat through.
6. Taste and adjust seasoning if necessary.
7. Serve immediately, garnished with sesame seeds and chopped green onions if desired. Enjoy your healthy, low-carb lunch!
