Ingredients
Main Ingredients
- 1 cup chopped fresh vegetables (e.g., spinach, bell peppers, or kale)
- 1/2 cup cooked lean protein (e.g., chicken breast or tofu)
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients
- 1/2 cup cooked quinoa or brown rice
- 1 tablespoon lemon juice
- Fresh herbs for garnish (e.g., parsley or cilantro)
Instructions
- Prepare Ingredients: Wash and chop all fresh vegetables and cook your choice of lean protein by sautéing or boiling until fully cooked.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat, add minced garlic and sauté until fragrant, then add chopped vegetables and cook until tender but still crisp, about 5-7 minutes.
- Combine with Protein: Add the cooked protein to the skillet with vegetables, season with salt and black pepper, and stir to combine evenly.
- Add Grains: Stir in cooked quinoa or brown rice to the skillet mixture, ensuring all ingredients are well mixed and heated through.
- Finish and Serve: Remove from heat, drizzle lemon juice over the dish, garnish with fresh herbs, and serve warm.
Notes
- You can substitute quinoa or brown rice with other whole grains like bulgur or barley.
- For extra vitamin C, add a side of fresh citrus fruits.
- This dish is versatile; switch up vegetables and proteins based on preference.
- Use low-sodium broth or seasonings to reduce sodium content.
- To make it vegan, ensure the protein is plant-based and avoid any animal products.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: International
- Diet: Gluten Free
