Chef's Pick
14 min.
360 cal.
2 serv.
Mild
Cook time: 14 minutes
On a cutting board, chop chicken thighs into ½-inch pieces; heat 1 tbsp oil in skillet over med-high; sauté chicken with salt/pep/seasoning packet 5-7 min until fully cooked + no pink remains; remove from pan + set aside
Heat 1 tbsp oil in same skillet over med-high; sauté stir-fry veggies + salt/pep 2 min then add 2 tbsp water, cover + cook 2-3 more min until tender
Add chicken to veggies + mix thoroughly
Divide between bowls—enjoy!
Servings: 2
Amount per serving
Calories
Fat
Carbs
Fiber
Protein
Sugars
360
4g
6
Saturated Fat
1g
5%
Trans Fat
0g
130mg
44%
350mg
16%
9g
4%
Dietary Fiber
2g
8%
Total Sugars
5g
Included 0g added sugars
0%
29g
0%
1%
16%
5%
The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.
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