Ingredients

2 Tbsp olive oil

1 Tbsp reduced-sodium soy sauce (Gluten free if preferred) 

1/2 tsp garlic powder

1/2 tsp finely chopped fresh ginger or 1/4 tsp ground ginger 

1/2 tsp ground black pepper

1/2 tsp ground cardamom

1/2 tsp chili powder

1 1/2 pounds organic chicken cut into strips

2 cups broccoli florets

1 cup thinly sliced carrots

1 cup cauliflower florets

2 Tbsp white vinegar

1 Tbsp curry powder

2 cups hot cooked quinoa

Instructions

1. In a very large skillet, combine oil, soy sauce, garlic powder, ginger, pepper, cardamom, and chili powder. Add half of the chicken; stir-fry chicken over medium-high heat for 3 minutes. Using a slotted spoon, remove chicken from skillet. Repeat with the remaining half of the chicken. Return all of the chicken to the skillet.
2. Add broccoli, carrot, cauliflower, vinegar, and curry powder to chicken mixture. Bring to boiling; reduce heat. Cover and simmer for 3 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.
3. Serve chicken and vegetables over quinoa. Makes 6 servings.

Nutrition facts:

Protein: 30 g, Fiber: 3.4 g, Carbs: 18.3 g, Calories: 263.5