Chef's Pick
15 min.
780 cal.
2 serv.
No Heat
Cook time: 15 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 5-7 min until fully cooked; set aside
Heat 1 tbsp oil in same skillet over med-high; sauté veggies with salt/pep 3-5 min until tender; add chicken, 4-6 tbsp sauce + rice packet to veggies; toss + warm 2-3 min
Divide stir-fry to plates—looks good!
Servings: 2
Amount per serving
Calories
Fat
Carbs
Fiber
Protein
Sugars
780
34g
44
Saturated Fat
4g
20%
Trans Fat
0g
185mg
62%
680mg
30%
62g
23%
Dietary Fiber
4g
15%
Total Sugars
9g
Included 0g added sugars
0%
49g
0%
11%
19%
10%
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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