Whole30 Stir-Fried Noodles with Chicken and Vegetables

Elevate your weeknight dinner game with this vibrant and healthy Whole30 Stir-Fried Noodles with Chicken and Vegetables! Packed with protein-rich chicken breast and a colorful medley of fresh veggies, including spiralized zucchini "zoodles," carrots, broccoli, and bell peppers, this gluten-free, grain-free, and dairy-free dish is as wholesome as it is delicious. Tossed in a savory stir-fry sauce made with coconut aminos, rice vinegar, and a hint of ground ginger, each bite bursts with flavor while adhering to your Whole30 goals. Ready in just 35 minutes, this quick and easy recipe is perfect for busy evenings. Enjoy it piping hot with a garnish of green onions and a drizzle of sesame oil for the perfect finishing touch.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound chicken breast
• 3 medium zucchini
• 2 large carrot
• 1 large red bell pepper
• 2 cups broccoli florets
• 3 stalks green onion
• 3 cloves garlic
• 0.25 cup coconut aminos
• 2 tablespoons rice vinegar (Whole30-approved)
• 1 teaspoon sesame oil (optional, for garnish)
• 2 tablespoons avocado oil
• 0.5 teaspoon ground ginger
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper

Directions

Step 1

Begin by slicing the chicken breast into thin strips. Season with sea salt and black pepper and set aside.

Step 2

Using a spiralizer, create zucchini noodles from the zucchini. Set the noodles on a paper towel to absorb excess moisture.

Step 3

Peel and julienne the carrots, slice the red bell pepper into thin strips, and cut the broccoli florets into bite-sized pieces. Thinly slice the green onions and mince the garlic.

Step 4

In a small bowl, whisk together the coconut aminos, rice vinegar, and ground ginger to create the stir-fry sauce.

Step 5

Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the chicken strips and sauté for 5-7 minutes until fully cooked and golden brown. Remove the chicken from the skillet and set aside.

Step 6

Add the remaining 1 tablespoon of avocado oil to the same skillet. Toss in the garlic and cook for 30 seconds until fragrant.

Step 7

Add the carrots, red bell pepper, and broccoli to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.

Step 8

Return the chicken to the skillet, then add the zucchini noodles. Pour the stir-fry sauce over the top, tossing everything together to coat evenly. Cook for 2-3 minutes, just until the zucchini noodles are warmed through.

Step 9

Remove the skillet from heat and garnish with sliced green onions. If desired, drizzle a small amount of sesame oil on top for added flavor.

Step 10

Serve immediately and enjoy your Whole30-compliant stir-fried noodles!

Nutrition Facts

Serving size	(1696.2g)

Amount per serving	% Daily Value*
Calories	1369.4

Total Fat 50.4g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 390.1mg	0%
Sodium 9457.5mg	0%
Total Carbohydrate 91.6g	0%
Dietary Fiber 18.2g	0%
Total Sugars 66.2g
Protein 143.4g	0%

Vitamin D 0IU	0%
Calcium 336.9mg	0%
Iron 7.6mg	0%
Potassium 3390.1mg	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: 32.5%

Protein: 41.2%

Carbs: 26.3%