Whole30 Stir-Fried Vegetables and Chicken
Quick, healthy, and bursting with vibrant flavors, this Whole30 Stir-Fried Vegetables and Chicken recipe is your perfect go-to for a wholesome meal. Packed with nutrient-rich broccoli, zucchini, red bell pepper, and carrots, this dish is perfectly complemented by tender chicken strips and a savory coconut aminos and ginger sauce. The recipe is gluten-free, paleo-friendly, and Full30 compliant, making it ideal for clean-eating enthusiasts. Ready in just 30 minutes, this colorful stir-fry offers a delightful mix of textures and flavors that can be tailored with optional toppings like sesame seeds or extra green onions. Whether you’re meal prepping or serving dinner, this one-pan dish ensures maximum flavor with minimal effort.
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Recipe Information
Ingredients
- 450 grams chicken breast
- 1 large zucchini
- 1 medium red bell pepper
- 200 grams broccoli florets
- 1 large carrot
- 1 small onion
- 3 cloves garlic
- 60 milliliters coconut aminos
- 2 teaspoons ginger
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 stalks green onions
- 1 teaspoon sesame seeds (optional)
Instructions
Begin by preparing the vegetables: Slice the zucchini into half-moons, julienne the carrot, cut the red bell pepper into thin strips, chop the onion into small wedges, and finely mince the garlic. Cut the broccoli into bite-sized florets if needed.
Slice the chicken breast into thin strips, about 1/4 inch thick, and season them with a pinch of salt and black pepper.
In a small bowl, combine the coconut aminos, grated ginger, and 1 tablespoon of water to create the stir-fry sauce. Set aside.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Once hot, add the chicken strips in a single layer. Cook for 3-4 minutes on each side until fully cooked and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the onion and broccoli, cooking for 2 minutes while stirring frequently. Then, add the carrots, bell pepper, and zucchini, and continue to stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
Reduce the heat to medium. Add the minced garlic and cooked chicken back into the skillet. Pour the stir-fry sauce over everything and toss to coat evenly. Cook for 1-2 minutes until the sauce slightly thickens and everything is well-heated.
Taste and adjust seasoning with additional salt or coconut aminos if needed. Remove from heat.
Serve the stir-fried vegetables and chicken immediately. Garnish with chopped green onions and sesame seeds if desired.
Nutrition Facts
Calories |
1250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 6228 mg | 271% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 44.5 g | ||
| Protein | 140.6 g | 281% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2580 mg | 55% | |
*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.
