High-Protein Spicy Chicken & Veggie Stir-Fry with Tangy Garlic Sauce

A flavorful, protein-packed dinner that complements your lean cutting diet. Loaded with tender chicken, crisp vegetables, and a rich, tangy garlic sauce inspired by bold fast-food flavors, while keeping calories and macros optimized.

Steps

1. Heat olive oil in a non-stick pan over medium heat. 2. Add diced chicken breast and season with salt, pepper, and smoked paprika. Cook until browned and cooked through (about 6-7 minutes). 3. Remove chicken from the pan and set aside. 4. In the same pan, add chopped onions and minced garlic; sauté until fragrant (about 2 minutes). 5. Add broccoli, bell peppers, and snap peas; stir-fry for 4-5 minutes until vegetables are crisp-tender. 6. In a small bowl, mix soy sauce, hot sauce, apple cider vinegar, and Dijon mustard to create the tangy garlic sauce. 7. Return chicken to the pan, pour the sauce over, and toss everything together for 1-2 minutes to combine and heat through. 8. Serve immediately, garnished with fresh parsley or green onions. 9. Optionally, serve with 1/4 cup cooked quinoa to boost carbs if desired.

200g skinless chicken breast, diced 1 cup broccoli florets 1/2 cup sliced bell peppers (red/yellow) 1/2 cup snap peas 1/4 cup chopped onions 1 tbsp olive oil 2 cloves garlic, minced 1 tbsp low-sodium soy sauce 1 tbsp hot sauce (like sriracha) 1 tsp apple cider vinegar 1 tsp Dijon mustard 1/2 tsp smoked paprika Salt & black pepper to taste 1/4 cup cooked quinoa (optional, for volume and carbs) Fresh parsley or green onions (for garnish)