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Leftover Chicken with Veggies served on a white plate with mixed vegetables in a bright modern kitchen, healthy high-protein lunch recipe for busy professionals.

Lunch: Leftover Chicken with Veggies

This high-protein lunch combines tender chicken breast with mixed vegetables for a balanced and satisfying meal. It is simple to prepare, filling, and ideal for maintaining productivity during busy afternoons.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 1
Course: Lunch
Cuisine: International
Calories: 360
Ingredients Equipment Method

Ingredients
  

  • 140 g Chicken Breast
  • 150 g Mixed Frozen Vegetables
  • Olive Oil
  • Salt
  • Black Pepper

Equipment

  • Frying pan
  • Spatula
  • Measuring scale
  • Serving plate

Method
 

  1. Heat a small amount of olive oil in a frying pan over medium heat.
    Olive oil heating in a black nonstick frying pan on a gas stove in a bright modern kitchen.
  2. Add the chicken breast and cook until fully cooked and lightly browned.
    Chicken breast pieces cooking in a frying pan until golden brown in a bright kitchen setting.
  3. Season with salt and black pepper.
    Chicken breast being seasoned with salt and black pepper while cooking in a nonstick frying pan.
  4. Add the mixed frozen vegetables to the pan.
    Mixed frozen vegetables added to a frying pan with cooked chicken breast in a bright kitchen.
  5. Cook for several minutes until the vegetables are heated through.
    Chicken and mixed vegetables cooking together in a frying pan until hot and evenly heated.
  6. Transfer to a serving plate and serve warm.
    Chicken breast and mixed vegetables being stirred together in a frying pan with a wooden spoon.