Ingredients
- 6 oz lean protein (chicken breast, turkey, or white fish)
- 1 cup broccoli florets
- 1 cup spinach or kale
- ½ cup zucchini, sliced
- 1 teaspoon olive oil or avocado oil
- Salt and pepper, to taste
- Optional: fresh herbs like parsley or basil, lemon juice
Instructions
- Season the lean protein with salt and pepper.
- Heat olive oil in a non-stick skillet over medium heat.
- Cook the protein for 5–7 minutes per side until golden and cooked through.
- In a separate pan, heat another teaspoon of oil.
- Add broccoli, spinach, and zucchini, and sauté for about 5 minutes until tender but crisp.
- Plate the cooked protein with the sautéed vegetables.
- Optional: Add a squeeze of lemon juice and a sprinkle of fresh herbs before serving.
Notes
- Use any lean protein such as turkey or white fish for variation.
- Swap vegetables like zucchini with asparagus or green beans as needed.
- Add red pepper flakes or low-sodium soy sauce for extra flavor.
- Store leftovers in separate containers for up to 3 days.
- Reheat in a skillet to maintain texture; microwave with a damp towel if needed.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 plate
- Calories: 280
- Sugar: 2g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 85mg
