High-Protein Warm Chicken & Broccoli Salad
Method
Slice the chicken breast into thin strips. Cut the broccoli into small florets, julienne the carrot, and thinly slice the bell pepper.
Heat a large nonstick skillet or wok over medium-high heat. Add the chicken and cook for 5–6 minutes, stirring frequently, until lightly golden and fully cooked.
Add the broccoli, carrot, and bell pepper to the skillet. Pour in 50ml of water, cover with a lid, and cook for 5–6 minutes, allowing the vegetables to become tender while remaining slightly crisp.
Meanwhile, whisk together the soy sauce, sesame oil, honey, lemon juice, grated ginger, minced garlic, and crushed red pepper flakes in a small bowl.
Remove the lid, pour the dressing over the chicken and vegetables, and cook for 2–3 minutes, stirring constantly until everything is evenly coated and lightly glazed.
Transfer the warm salad to a serving bowl and sprinkle with the sesame seeds.
Finish with the sliced green onions and serve immediately while warm.
Avoid overcooking the broccoli to preserve its bright green color, crisp texture, and nutritional value. Toasting the sesame seeds in a dry skillet for about a minute before garnishing enhances their nutty aroma and adds a subtle crunch. This warm salad is equally delicious served on its own or alongside steamed brown rice or quinoa for a more substantial meal.
Nutrition Facts
Per serving
