Whole30 Chicken and Vegetable Stir-Fry
Bursting with vibrant colors and bold flavors, this Whole30 Chicken and Vegetable Stir-Fry is the perfect one-pan meal for a healthy and satisfying weeknight dinner. Featuring tender strips of marinated chicken, crisp, fresh veggies like broccoli, red bell peppers, and snap peas, and a savory blend of coconut aminos, garlic, and ginger, this dish is a delicious way to stay on track with your Whole30 goals. The recipe comes together in just 35 minutes, making it a quick and nutrient-packed option for busy schedules. Finished with a drizzle of sesame oil and a sprinkle of green onions, this gluten-free, soy-free, and paleo-friendly stir-fry will become a family favorite. Serve it piping hot and customize the veggies to your liking for a meal that's as versatile as it is wholesome. Perfect for meal prep or a crowd-pleasing dinner, this stir-fry is a must-try!
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Ingredients
- 1 pound boneless, skinless chicken breasts
- 0.5 cup coconut aminos
- 2 tablespoons rice vinegar
- 3 units garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- 1 unit red bell pepper, sliced
- 2 cups broccoli florets
- 2 units carrots, julienned
- 1 cup snap peas
- 1 unit onion, sliced
- 2 tablespoons olive oil
- 2 units green onions, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Start by preparing the marinade for the chicken. In a medium bowl, combine coconut aminos, rice vinegar, minced garlic, and grated ginger. Stir well to mix.
Step 2
Slice the chicken breasts into thin strips and add them to the marinade. Stir to coat the chicken evenly and let it marinate for at least 15 minutes while you prepare the vegetables.
Step 3
In the meantime, prepare the vegetables. Slice the red bell pepper and onion, and julienne the carrots. Set these aside along with the broccoli florets and snap peas.
Step 4
Heat a tablespoon of olive oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken along with any remaining marinade. Stir-fry the chicken for about 5-7 minutes, or until fully cooked and golden brown. Remove the chicken from the pan and set aside.
Step 5
In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onion, red bell pepper, broccoli florets, carrots, and snap peas. Stir-fry the vegetables for about 5 minutes, until they are tender-crisp.
Step 6
Return the cooked chicken to the skillet and toss everything together. Drizzle the sesame oil over the stir-fry, and season with salt and black pepper to taste.
Step 7
Cook for another 2-3 minutes to combine the flavors, then remove from heat.
Step 8
Garnish with chopped green onions before serving.
Step 9
Serve hot and enjoy your Whole30 Chicken and Vegetable Stir-Fry!
Nutrition Facts
| Serving size | (1474.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1542.5 |
| Total Fat 59.4g | 0% |
| Saturated Fat 11.0g | 0% |
| Polyunsaturated Fat 8.5g | |
| Cholesterol 385.6mg | 0% |
| Sodium 3797.2mg | 0% |
| Total Carbohydrate 86.2g | 0% |
| Dietary Fiber 19.4g | 0% |
| Total Sugars 50.0g | |
| Protein 157.2g | 0% |
| Vitamin D 4.5IU | 0% |
| Calcium 378.0mg | 0% |
| Iron 12.2mg | 0% |
| Potassium 2282.8mg | 0% |
Source of Calories