Lemon Chicken Stir-Fry

Dairy Free
Health score
30%
Lemon Chicken Stir-Fry
30 min.
4
420kcal

Suggestions


Looking for a quick and delicious meal that’s both satisfying and healthy? Look no further than this vibrant Lemon Chicken Stir-Fry! Perfectly suited for lunch or dinner, this dish brings together tender pieces of chicken, crisp vegetables, and a zesty lemon flavor that will tantalize your taste buds. In just 30 minutes, you can whip up a delightful meal that serves four, making it an ideal choice for family gatherings or a cozy dinner with friends.

This dairy-free recipe is not only packed with protein but also features a colorful medley of broccoli, sugar snap peas, and juicy tomatoes, ensuring you get a healthy dose of nutrients in every bite. The addition of fresh thyme and lemon pepper elevates the dish, creating a harmonious balance of flavors that will leave you craving more. Plus, with a caloric breakdown that keeps it light yet fulfilling, you can enjoy this dish guilt-free.

Whether you’re a seasoned cook or just starting your culinary journey, this Lemon Chicken Stir-Fry is a fantastic way to explore the joys of cooking. So grab your frying pan and get ready to impress your loved ones with a meal that’s as delightful to look at as it is to eat!

Ingredients

  • oz capellini uncooked (angel hair)
  • tablespoon vegetable oil 
  • lb chicken tenderloins boneless skinless cut into 1-inch pieces (not breaded)
  • medium onion cut into 8 wedges
  • cups cauliflower florets 
  • 0.5 cup sugar snap peas 
  • cup chicken broth (from 32-oz carton)
  • tablespoon thyme leaves dried fresh chopped
  • teaspoon lemon zest grated
  • teaspoons cornstarch 
  • 1.5 teaspoons lemon pepper 
  • cup grape tomatoes cut in half

Equipment

  • bowl
  • frying pan

Directions

  1. Cook and drain pasta as directed on package.
  2. While pasta is cooking, heat oil in 12-inch skillet over medium-high heat.
  3. Add chicken and onion; stir-fry 5 to 6 minutes or until chicken is brown.
  4. Add broccoli and peas to chicken mixture. Cook over medium-high heat 4 to 5 minutes, stirring frequently, until vegetables are crisp-tender.
  5. Stir together broth, thyme, lemon peel, cornstarch and lemon pepper in small bowl; stir into chicken mixture. Cook over medium-high heat 1 to 2 minutes or until sauce is thickened and vegetables are coated.
  6. Stir in tomatoes; cook until thoroughly heated.
  7. Serve over pasta.

Nutrition Facts

Calories420kcal
Protein32.66%
Fat16.53%
Carbs50.81%

Properties

Glycemic Index
54
Glycemic Load
18.62
Inflammation Score
-9
Nutrition Score
25.104347550351%

Flavonoids

Naringenin
0.25mg
Apigenin
0.06mg
Luteolin
0.84mg
Isorhamnetin
1.38mg
Kaempferol
0.39mg
Myricetin
0.06mg
Quercetin
6.07mg

Nutrients percent of daily need

Calories:420.06kcal
21%
Fat:7.64g
11.75%
Saturated Fat:1.44g
8.98%
Carbohydrates:52.84g
17.61%
Net Carbohydrates:48.28g
17.56%
Sugar:5.38g
5.98%
Cholesterol:73.75mg
24.58%
Sodium:371.88mg
16.17%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:33.97g
67.93%
Selenium:72.98µg
104.25%
Vitamin B3:13.54mg
67.71%
Vitamin B6:1.11mg
55.67%
Vitamin C:43.4mg
52.6%
Manganese:0.88mg
43.8%
Phosphorus:396.41mg
39.64%
Potassium:880.5mg
25.16%
Vitamin B5:2.38mg
23.77%
Vitamin K:21.63µg
20.6%
Magnesium:81.63mg
20.41%
Fiber:4.55g
18.21%
Folate:60.18µg
15.04%
Vitamin B2:0.25mg
14.49%
Copper:0.29mg
14.32%
Vitamin B1:0.21mg
13.85%
Iron:2.21mg
12.3%
Zinc:1.82mg
12.13%
Vitamin A:566.69IU
11.33%
Vitamin E:0.88mg
5.89%
Calcium:57.36mg
5.74%
Vitamin B12:0.24µg
3.98%