Dinner

Healthy Chicken and Vegetable Stir-Fry with Spaghetti and Quinoa Recipe

ByNoah Steele October 24, 2025October 24, 2025

Introduction

This balanced meal features tender chicken and fresh vegetables cooked in a flavorful soy-ginger sauce. It’s a simple, nutritious dish perfect for a healthy lifestyle and pairs well with whole grains like brown rice or quinoa.

A white bowl filled with a base layer of light beige quinoa topped with a sliced grilled chicken breast showing clear black grill marks and garnished with green chopped herbs, placed in the center. On the left side, there are small golden-brown roasted potatoes and orange roasted carrot slices. Above that, green broccoli florets are nestled next to two halves of a bright green avocado sprinkled with black pepper. On the right, there are orange sweet potato chunks with charred grill marks. The bowl rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 chicken breasts, sliced
1 bell pepper, sliced

1 cup broccoli florets
1/2 onion, chopped

2 tbsp soy sauce
1 tbsp olive oil

1 tsp garlic, minced
1 tsp ginger, grated
Salt, to taste

Freshly ground black pepper, to taste

Instructions

Step 1: Heat olive oil in a frying pan over medium heat. Add the sliced chicken and cook until golden brown and cooked through, about 5-7 minutes.
Step 2: Add the minced garlic, grated ginger, and chopped onion to the pan. Cook, stirring frequently, for 2 minutes until fragrant and softened.

Step 3: Stir in the sliced bell pepper and broccoli florets. Continue cooking for 3-4 minutes until the vegetables are tender-crisp.
Step 4: Pour the soy sauce over the chicken and vegetables. Stir well to coat and cook for another minute. Season with salt and freshly ground black pepper to taste.
Step 5: Serve warm with your choice of brown rice or quinoa for a complete, balanced meal.

Tips & Variations

For extra flavor, marinate the chicken in soy sauce, garlic, and ginger for 30 minutes before cooking.
Swap broccoli for snap peas or green beans depending on your preference.
Add a sprinkle of sesame seeds or chopped green onions on top for added texture and taste.

Use tamari instead of soy sauce for a gluten-free option.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop until heated through. Avoid overcooking when reheating to keep vegetables crisp.

How to Serve

A white bowl holds a healthy meal with five main parts arranged in layers. The bottom layer is light brown quinoa filling the bowl. On top of that, in the center, is grilled chicken breast sliced into five strips, showing a white inside with charred grill marks and green chopped herbs sprinkled on top. To the left of the chicken, there are small round roasted golden-brown potatoes mixed with slices of roasted orange carrots. Above the potatoes, two slices of fresh green avocado are placed side by side, sprinkled with black pepper. Above the chicken, bright green broccoli florets fill the space, while on the right side, there are orange roasted sweet potato cubes with charred edges. The whole bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this recipe?

Yes, frozen vegetables can be used. Just add them a little earlier in the cooking process to ensure they are fully cooked and tender.

What can I serve with this dish besides brown rice or quinoa?

This dish also pairs well with whole grain noodles, cauliflower rice, or a simple side salad for a light meal.