This stir fry was so quick and easy and was exactly what I needed. It's packed with nutrients, protein and the perfect meal to even prep for your lunch week! Let's get started!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
1 lb chicken breasts
1 sweet potato
Dash of salt, pepper and garlic salt
1 tsp butter
2 tsp low sodium soy sauce
Cook your chicken breast until cooked through. While it's cooked, take your vegetables and peel and wash them. Run them through either a shredder, a peeler, or if you have a zoodle gadget to make vegetable noodles, that is ideal.
Once chicken is cooked, take it out of the pan and slice it. Add the chicken and vegetable noodles back into the pan with the butter, soy sauce and spices. Cook until vegetables are tender (10 min).
Once cooked, serve hot or divide into 4 containers for lunch and keep in fridge up to 4 days.