As I’ve said before, one of my favorite things about blogging this past year has been the super fabulous friends I’ve made {remember my blate with Claire??} Ohh if only I could go on hot blates with all the lovely bloggies I meet and I have one new friend that I’m especially excited to introduce to y’all!
Lauryn from The Skinny Confidential is not only freakin’ gorgeous {duh}, but she’s such a huge role model and inspiration for those trying to live a healthier lifestyle by making working out and eating right seem like tons of fun! We both have so much in common and we came up with the brilliant idea of choosing a recipe from each others blog to re-create and share with our readers. We clearly both have skinny on the mind 🙂
The recipe I chose to make was her Chinese Chicken Stir Fry that looked seriously delicious. What intrigued me most about this recipe was the combination of light soy sauce and lemon juice. I’ve never mixed the two together, but I honestly will from now on because the flavors are insane! Each serving of chicken and veggies is only around 170 calories with only 4 grams of fat! We chose to wrap the stir fry up in tortillas and make healthy fajitas which was a great decision. Me and the boyfriend enjoyed a perfect lunch with just the right amount of leftovers to bring to work the next day.
This dish is packed full of protein, low in fat and has tons of fresh veggies. Pair this with a side salad or throw on a bed of rice and you’ve got one healthy balanced meal! This is definitely going to become my go-to-meal when I want to make something quick and easy that’s really good for you. I highly suggest you try this!
So what recipe did Lauryn choose to make from my blog?? Well she chose to make my yummy Iced Pumpkin Cookies of course, perfect choice if you ask me. I’m not bias or anything 😉 Here, go see for yourself! For more delicious recipes or fun workout tips, make sure to head on over to Lauryn’s fabulous blog right away. Trust me, you’ll be hooked!
Ingredients
- 3 chicken breasts
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 stick celery, chopped
- 3 skinned carrots
- 1/2 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
Instructions
- 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!
Notes
Serving Size: 1 cup • Calories: 167 • Fat: 4 g • Carbs: 8.7 g • Fiber: 2 g • Protein: 21 g • WW Points+: 4 pts
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