Whole30 Chicken Hibachi

Elevate your weeknight dinner with this flavorful Whole30 Chicken Hibachi recipe! Loaded with tender, bite-sized chicken, vibrant zucchini, carrots, onions, and broccoli, this dish is a healthier, gluten-free twist on classic Japanese hibachi. Stir-fried in aromatic garlic, fresh ginger, and coconut aminos, it delivers all the umami goodness without the soy or sugar. A quick 35 minutes from start to finish, this one-skillet meal comes together effortlessly, making it perfect for busy schedules. Garnished with sesame seeds and green onions, it’s a feast for the senses that’s Paleo, Whole30-compliant, and absolutely delicious. Serve it as-is for a low-carb delight or alongside cauliflower rice for a complete Whole30 experience!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 1 large zucchini
• 2 medium carrots
• 1 large yellow onion
• 1 cup broccoli florets
• 2 tablespoons ghee or coconut oil
• 1 cup coconut aminos
• 1 tablespoon fresh ginger
• 3 garlic cloves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon sesame seeds
• 2 stalks green onions

Directions

Step 1

Cut the chicken breasts into bite-sized cubes. Season with salt and black pepper and set aside.

Step 2

Peel and julienne the carrots. Slice the zucchini into half moons. Dice the yellow onion, and chop the broccoli into bite-sized pieces. Mince the garlic and grate the ginger.

Step 3

Heat a large skillet or hibachi grill over medium-high heat. Add 1 tablespoon of ghee or coconut oil.

Step 4

Once the oil is hot, add the cubed chicken to the skillet. Cook for about 5-6 minutes until the chicken is golden brown and cooked through. Remove from the skillet and set aside.

Step 5

In the same skillet, add the remaining ghee or coconut oil. Add the onions and carrots, and stir-fry for about 3 minutes until they begin to soften.

Step 6

Add the zucchini and broccoli to the skillet and continue to stir-fry for another 4 minutes until they are tender-crisp.

Step 7

Push the vegetables to one side of the skillet and return the chicken to the other side. Add the minced garlic and grated ginger to the chicken, then pour in the coconut aminos.

Step 8

Mix everything together in the skillet and continue to cook for another 2-3 minutes, ensuring the chicken and vegetables are well coated in the sauce.

Step 9

Sprinkle sesame seeds over the top and give the dish a final stir.

Step 10

Remove from heat. Garnish with sliced green onions and serve immediately.

Nutrition Facts

Serving size	(1296.0g)

Amount per serving	% Daily Value*
Calories	1368.3

Total Fat 46.8g	0%
Saturated Fat 21.3g	0%
Polyunsaturated Fat 2.4g
Cholesterol 379.8mg	0%
Sodium 9387.9mg	0%
Total Carbohydrate 105.0g	0%
Dietary Fiber 12.9g	0%
Total Sugars 79.3g
Protein 119.5g	0%

Vitamin D 3.5IU	0%
Calcium 241.0mg	0%
Iron 6.8mg	0%
Potassium 2264.3mg	0%

*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.

Source of Calories

Fat: 31.9%

Protein: 36.2%

Carbs: 31.8%