Thai Chicken StirFry

Instructions

1. 1

   In a skillet, heat sesame oil over medium heat.

2. 2

   Add ginger and garlic, cook for 1 minute until fragrant.

3. 3

   Add chicken breast and cook until browned and cooked through.

4. 4

   Remove chicken from the skillet and set aside.

5. 5

   In the same skillet, add bell peppers, broccoli, carrots, and snow peas. Cook for 5-7 minutes until the vegetables are tender-crisp.

6. 6

   Return the chicken to the skillet and add low-sodium soy sauce. Stir well to combine and cook for another 2 minutes.

7. 7

   Serve the stir-fry over cooked brown rice.

8. 8

   Store in meal prep containers for up to 4 days in the refrigerator.

9. 9

   Cook quinoa according to package instructions and let it cool.

10. 10

    In a large bowl, combine cucumber, tomatoes, red onion, Kalamata olives, and fresh parsley.

11. 11

    In a small bowl, whisk together lemon juice, extra virgin olive oil, salt, and pepper to make the dressing.

12. 12

    Add the cooked quinoa to the vegetables and pour the dressing over it.

13. 13

    Mix well to combine all the ingredients.

14. 14

    Crumble the feta cheese on top of the salad.

15. 15

    Serve immediately or store in the refrigerator for up to 3-4 days in airtight containers.