Serves: 4 servings

3 chicken breasts
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 stick celery, chopped
3 skinned carrots
½ white onion, diced
20 edamame
2 Tbsp light soy sauce (the green bottle)
3 Tbsp lemon juice
1 Tbsp olive oil
Dash of salt and pepper
Pinch of red pepper flakes

Chop up all veggies, except for the edamame, and cut up chicken breasts and season with a bit of salt and pepper. Set aside.

Heat a skillet on medium heat and add about a tablespoon of olive oil. Throw veggies into skillet and sauté for about 3 minutes.

Add chicken, soy sauce, lemon juice and red pepper flakes and cook for about 15 minutes or until chicken is completely cooked. Enjoy!

Nutritional Information

Serving Size: 1 cup • Calories: 167 • Fat: 4 g • Carbs: 8.7 g • Fiber: 2 g • Protein: 21 g

Recipe adapted from Skinny Confidential

# # # # # # #

March 4, 2017