1

Begin by preparing your chicken. Cut it into bite-sized pieces and season with black pepper. Set aside.

2

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

3

Once the oil is hot, add the chicken pieces. Cook them for about 5-7 minutes until they're golden and cooked through, stirring occasionally.

4

While the chicken cooks, chop your broccoli into florets, slice the carrot into thin rounds, and dice the bell pepper.

5

Once the chicken is done, remove it from the pan and set aside on a plate.

6

In the same skillet, add another tablespoon of olive oil if needed, and toss in the chopped garlic. Sauté for about 30 seconds until fragrant.

7

Next, add in the broccoli, carrot, and bell pepper. Stir-fry the vegetables for about 5-6 minutes until they're tender yet crisp.

8

Return the chicken to the skillet and pour in 1 cup of cream and 3 tablespoons of soy sauce. Stir well to combine everything. Allow it to simmer for 2-3 minutes until the sauce thickens slightly.

9

Taste and adjust the seasoning if necessary. Remove from heat and serve hot.

4

• Swap out the chicken for shrimp or tofu for a different protein option.
• Try adding different vegetables like snap peas or zucchini for variety.
• Top the dish with toasted sesame seeds or chopped green onions for added texture and flavor.

• Using a mix of colorful veggies not only makes the dish appealing but also adds nutritional value.
• For added flavor, marinate the chicken in soy sauce and garlic for 30 minutes before cooking.
• Feel free to add a pinch of chili flakes for a little heat!

• fat: 25 grams
• carbs: 10 grams
• protein: 30 grams
• calories: 400

This dish provides a good balance of protein from chicken, healthy fats from olive oil and cream, and vitamins from the colorful vegetables.

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