Whole30 Stir-Fried Meat with Vegetables
Elevate your dinner game with this Whole30 Stir-Fried Meat with Vegetables, a nutrient-packed and flavor-forward dish that's perfect for busy weeknights! Featuring tender slices of chicken breast, vibrant broccoli, colorful bell peppers, and crisp zucchini, this recipe combines wholesome ingredients with bold, savory flavors thanks to garlic, ginger, and a drizzle of coconut aminos. Cooked in avocado oil for a healthy fat boost and garnished with green onions and sesame seeds, this skillet meal comes together in just 35 minutes and is completely Whole30-compliant, gluten-free, and dairy-free. Whether you're meal prepping for the week or need a crowd-pleasing dinner, this quick stir-fry is packed with protein, fiber, and irresistible taste—perfect for satisfying cravings while sticking to your Whole30 goals!
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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)
Directions
Step 1
Prepare all your ingredients by slicing the chicken and vegetables as indicated in the ingredients list.
Step 2
Heat 1 tablespoon of avocado oil in a large non-stick skillet or wok over medium-high heat.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Sprinkle with red pepper flakes if using, and give the stir-fry a final toss. Remove the pan from heat.
Step 8
Garnish with sliced green onions and sesame seeds, if desired. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1190.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1307.7 |
| Total Fat 47.8g | 0% |
| Saturated Fat 9.2g | 0% |
| Cholesterol 425mg | 0% |
| Sodium 2482.4mg | 0% |
| Total Carbohydrate 46.5g | 0% |
| Dietary Fiber 13.1g | 0% |
| Total Sugars 25.5g | |
| Protein 167.9g | 0% |
| Vitamin D 65IU | 0% |
| Calcium 264.8mg | 0% |
| Iron 8.9mg | 0% |
| Potassium 2267.9mg | 0% |
Source of Calories