Whole30 Stir-Fried Vegetables with Meat
Elevate your Whole30 meal plan with this vibrant and nutrient-packed Stir-Fried Vegetables with Meat recipe, featuring crisp, colorful veggies and tender protein in a savory coconut aminos glaze. Ready in just 30 minutes, this dish combines broccoli, bell peppers, carrots, zucchini, and aromatic garlic and ginger, all stir-fried to perfection in avocado oil. Whether you choose chicken, beef, shrimp, or pork, this recipe is a versatile and wholesome option that’s gluten-free, dairy-free, and fully compliant with Whole30 guidelines. Optional sesame oil and red pepper flakes add a customizable flavor boost, while serving it alongside cauliflower rice creates a satisfying complete meal. Perfect for meal prep or weeknight dinners, this stir-fry is a quick, healthy, and flavor-packed solution for anyone embracing a Whole30 lifestyle!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons avocado oil
- 1 pound boneless, skinless chicken breast (or compliant protein of choice, e.g., beef, shrimp, pork)
- 2 cups broccoli florets
- 1 large red bell pepper
- 1 large carrot
- 1 medium zucchini
- 1 small yellow onion
- 3 cloves garlic
- 1 teaspoon fresh ginger
- 3 tablespoons coconut aminos
- 1 teaspoon sesame oil (optional, Whole30-compliant)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Start by preparing all the ingredients. Slice the chicken breast (or protein of choice) into thin, bite-sized strips. Set aside.
Chop the broccoli into bite-sized florets, thinly slice the red bell pepper, julienne the carrot, slice the zucchini into half moons, and dice the yellow onion. Mince the garlic and grate the fresh ginger.
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Once hot, add the chicken strips and season with a pinch of salt and black pepper. Cook for 5-7 minutes, or until the chicken is fully cooked through and no longer pink. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of avocado oil. Add the onion and sauté for 2 minutes until slightly translucent.
Add the minced garlic and grated ginger, stirring constantly for 30 seconds, until fragrant.
Next, add the broccoli, bell pepper, carrot, and zucchini to the skillet. Stir well and cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Return the cooked chicken to the skillet. Drizzle the coconut aminos over the mixture and toss everything to coat evenly. If desired, add sesame oil and red pepper flakes for added flavor.
Taste and adjust seasoning with additional salt and black pepper as needed.
Serve immediately, either on its own or alongside cauliflower rice for a complete Whole30-friendly meal.
Nutrition Facts
Calories |
1303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5474 mg | 238% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 35.7 g | ||
| Protein | 152.6 g | 305% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 232 mg | 18% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2235 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.
