This lean dish is packed with protein to keep you feeling full and satisfied.
Recipe adapted from Oregon State University’s Food Hero
Add color to this dish with some sautéed veggies like broccoli, bell peppers, and carrots. Round out your meal with a nice cool glass of low-fat milk and some sliced apples.
3 chicken breast halves
1 teaspoon vegetable oil
3 cups green cabbage, shredded
1 tablespoon cornstarch
1⁄2 teaspoon ground ginger
1⁄4 teaspoon garlic powder
1⁄2 cup water
1 tablespoon low-sodium soy sauce
Cut chicken breasts into strips.
Heat oil in a frying pan.
Add chicken strips and stir fry over medium-high heat, turning constantly until done.
Add cabbage and sauté 2 minutes until cabbage is crisp-tender.
Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
Stir sauce into chicken/cabbage mixture.
Cook until sauce has thickened and chicken is coated, about 1 minute.
Refrigerate leftovers within 2-3 hours.
Serving size: 1 cup
Per serving: 90 calories, 2.5 g total fat, 0 g saturated fat, 4 g carbohydrates, 13 g protein, 1 g fiber, 140 mg sodium, 286 mg potassium, 20 mg magnesium, 18 mg calcium