Spicy (not hot) chicken stir fry


I got home from camping today and wow did I eat... and drink, a lot of calories since Sunday. I got some biking and hiking in but with the snacking, staying up late, and drinking I was still at a caloric surplus. Needless to say I'm not feeling very great. So I bought some frozen veggies while looking for an umbrella (it's been raining her the last 2 days).

I called it spicy stir fry because it doesn't use the 'traditional' sauces, spices, or herbs that most stir fries use. This one has cumin, paprika, and chili powder.


I had some chicken breast in the freezer so I pulled it out when I got home. If it's still mostly frozen and you have a sharp knife it makes it super easy to slice it thin like this. I got it about 1/4" thin so it made cooking fast.


Mince three cloves of garlic and toss a third of it into a preheated pan over medium-high heat with some grapeseed oil. Season with salt, pepper, cumin, paprika, and chili powder and cook for 3-4 minutes on each side. (It doesn't need a lot of time because it's thinly sliced!)


While the chicken is cooking get your veggies ready. I bought broccoli pieces and chopped kale, and I already had the asparagus in my freezer. I read the cooking times on the bags to the kale needed 3-5 minutes and the broccoli said 3-4 minutes.


When the chicken is done cooking move it into a bowl and set it aside. Put 2 tablespoons of oil in the pan again and add the onion and minced garlic. Let them cook for 30-60 seconds before adding the chopped kale.


Let the kale cook for a minute before adding the broccoli and asparagus and season with the same spices as the chicken. Cook for an additional 4-5 minutes or until the broccoli is the tenderness of your liking. Add the chicken back in to reheat it and voila!


This was the perfect thing to get me back into healthy eating habits and I have enough for two more meals. I made mine into three servings but you could definitely eat it in two and you're still looking at under 300 calories.

Ingredients: (makes 2-3 servings)
  • 3 cloves of garlic
  • 2-3 chicken breasts (I used 2 because that is all I had)
  • 1 1/2 c. broccoli pieces
  • 1 1/2 c. chopped kale
  • 10 asparagus spears, cut into 2" pieces
  • 1/4 tsp cumin, x2
  • 1/4 tsp chili powder, x2
  • 1/4 tsp paprika, x2
  • 2-3 tablespoons grapeseed oil, divided

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