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Herbed Chicken and Vegetable Stir-Fry

This vibrant stir-fry is loaded with tender chicken and a mix of colorful vegetables, all tossed together with fragrant herbs. The dish is light yet satisfying, making it a great choice for anyone looking to enjoy a healthy meal that fits within kidney-friendly guidelines.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Protein
  • 1 pound boneless, skinless chicken breast cut into bite-sized pieces
Vegetables
  • 1 cup broccoli florets fresh or frozen
  • 1 cup bell peppers sliced (any color)
  • 1 cup zucchini sliced
  • 1 cup carrots sliced
Flavorings
  • 2 tablespoons olive oil for cooking
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 tablespoon lemon juice freshly squeezed
  • 1 teaspoon black pepper to taste

Method
 

Cooking Instructions
  1. In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
  2. Add the chicken pieces to the skillet and cook until browned and cooked through, about 5-7 minutes. Stir frequently to ensure even cooking.
  3. Once the chicken is cooked, add the broccoli, bell peppers, zucchini, and carrots to the skillet. Stir-fry for an additional 5-7 minutes until the vegetables are tender but still crisp.
  4. Sprinkle the oregano, thyme, and black pepper over the stir-fry. Drizzle with lemon juice and toss everything together for a minute to combine the flavors.
  5. Remove from heat and serve warm. Enjoy this colorful dish as a healthy main course!

Notes

Renal Diet Tips: Using fresh or frozen vegetables is a great way to avoid added sodium. Opt for low-sodium or no-salt-added chicken when possible to further reduce sodium intake. Incorporate a variety of herbs and spices to enhance flavor without compromising your kidney health.
This stir-fry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave. For added variety, you can swap out the vegetables based on seasonal availability or personal preference, just ensure they fit within kidney-friendly guidelines.