Whole30 Stir-Fried Meat with Vegetables
Elevate your mealtime with this flavor-packed Whole30 Stir-Fried Meat with Vegetables, a quick and wholesome meal that’s perfect for clean eating enthusiasts. This vibrant recipe combines tender slices of chicken breast with a colorful array of fresh vegetables like broccoli, carrots, red bell peppers, and zucchini, all stir-fried to perfection. Infused with the rich, savory flavors of coconut aminos, garlic, and ginger, this dish delivers bold taste without compromising on health. Powered by avocado oil for a nutrient-rich cooking base and garnished with sesame seeds and green onions, this stir-fry is as visually appealing as it is delicious. Ready in just 35 minutes and completely Whole30 compliant, it’s an easy one-pan meal ideal for busy weeknights. Serve it as-is or pair with cauliflower rice for a low-carb twist that will leave you feeling satisfied and nourished!
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Recipe Information
Ingredients
- 500 grams chicken breast, thinly sliced
- 200 grams broccoli florets
- 1 medium carrot, julienned
- 1 large red bell pepper, thinly sliced
- 1 medium zucchini, julienned
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons coconut aminos
- 2 tablespoons avocado oil
- 0.5 teaspoons red pepper flakes (optional)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 stalks green onion, sliced (for garnish)
- 1 teaspoon sesame seeds (optional, compliant if toasted only)
Instructions
Prepare all your ingredients by slicing the chicken and vegetables as indicated in the ingredients list.
Heat 1 tablespoon of avocado oil in a large non-stick skillet or wok over medium-high heat.
Add the chicken slices to the pan, season with salt and black pepper, and stir-fry for about 5-7 minutes until cooked through and slightly browned. Remove the chicken from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of avocado oil. Toss in the broccoli florets, carrot, red bell pepper, and zucchini. Stir-fry the vegetables for 5-6 minutes, or until they become tender-crisp.
Push the vegetables to one side of the pan and add the minced garlic and ginger. Stir for 30 seconds until fragrant, then mix them into the vegetables.
Return the cooked chicken to the pan. Drizzle the coconut aminos over the chicken and vegetables and toss everything together until evenly coated and warmed through.
Sprinkle with red pepper flakes if using, and give the stir-fry a final toss. Remove the pan from heat.
Garnish with sliced green onions and sesame seeds, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2482 mg | 108% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 25.5 g | ||
| Protein | 167.9 g | 336% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 265 mg | 20% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2268 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
