Dairy-Free High-Protein One-Pan Chicken & Veggie Bowls

Ingredients

• 1 tbsp Olive Oil
• 1 To taste salt
• 300 g Chicken breast
• 2 cloves garlic
• 2 cup Cooked rice or quinoa
• 1 tbsp Lemon juice
• 1 To taste pepper
• 2 tbsp Soy sauce or tamari (gluten-free if needed)
• 2 tbsp Optional: spring onions or fresh herb
• 3 cup Mixed vegetables (e.g. capsicum, zucchini, broccoli)

Method

1. 0

   Cut chicken breast into bite-sized pieces. Chop vegetables into small, quick-cooking pieces.

2. 1

   Heat olive oil in a large pan over medium-high heat. Add chicken, season with salt and pepper, and cook until browned on all sides (about 5–7 minutes).

3. 2

   Add chopped garlic and mixed vegetables to the pan. Stir-fry for 5–7 minutes until veggies are tender-crisp.

4. 3

   Stir in cooked rice or quinoa, soy sauce or tamari, and lemon juice. Toss everything together and cook for another 2–3 minutes until heated through.

5. 4

   Taste and adjust seasoning. Top with spring onions or herbs if using. Portion into containers for grab-and-go shift meals.

Nutrition Facts