Whole30 Stir-Fried Vegetables and Chicken

Elevate your weeknight meals with this vibrant and wholesome Whole30 Stir-Fried Vegetables and Chicken recipe! Packed with fresh, colorful vegetables like zucchini, red bell pepper, broccoli, and carrots, and tender slices of protein-rich chicken breast, this quick and easy recipe is bursting with flavor and nutrition. Tossed in a savory stir-fry sauce made with coconut aminos and ginger, it’s completely Whole30-friendly, gluten-free, and dairy-free. Perfectly cooked in just 30 minutes, this one-pan dish offers tender-crisp veggies and juicy chicken coated in a subtly sweet, umami-packed sauce. Garnish with green onions and sesame seeds for a finishing touch, and serve this satisfying stir-fry on its own or over cauliflower rice for a low-carb dinner that everyone will love.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 3

Ingredients

• 450 grams chicken breast
• 1 large zucchini
• 1 medium red bell pepper
• 200 grams broccoli florets
• 1 large carrot
• 1 small onion
• 3 cloves garlic
• 60 milliliters coconut aminos
• 2 teaspoons ginger
• 2 tablespoons olive oil
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 2 stalks green onions
• 1 teaspoon sesame seeds (optional)

Directions

Step 1

Begin by preparing the vegetables: Slice the zucchini into half-moons, julienne the carrot, cut the red bell pepper into thin strips, chop the onion into small wedges, and finely mince the garlic. Cut the broccoli into bite-sized florets if needed.

Step 2

Slice the chicken breast into thin strips, about 1/4 inch thick, and season them with a pinch of salt and black pepper.

Step 3

In a small bowl, combine the coconut aminos, grated ginger, and 1 tablespoon of water to create the stir-fry sauce. Set aside.

Step 4

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Once hot, add the chicken strips in a single layer. Cook for 3-4 minutes on each side until fully cooked and golden brown. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the onion and broccoli, cooking for 2 minutes while stirring frequently. Then, add the carrots, bell pepper, and zucchini, and continue to stir-fry for another 3-4 minutes until the vegetables are tender-crisp.

Step 6

Reduce the heat to medium. Add the minced garlic and cooked chicken back into the skillet. Pour the stir-fry sauce over everything and toss to coat evenly. Cook for 1-2 minutes until the sauce slightly thickens and everything is well-heated.

Step 7

Taste and adjust seasoning with additional salt or coconut aminos if needed. Remove from heat.

Step 8

Serve the stir-fried vegetables and chicken immediately. Garnish with chopped green onions and sesame seeds if desired.

Nutrition Facts

Serving size	(1338.6g)

Amount per serving	% Daily Value*
Calories	1250.4

Total Fat 47.1g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 5.1g
Cholesterol 387mg	0%
Sodium 6228.4mg	0%
Total Carbohydrate 70.6g	0%
Dietary Fiber 14.6g	0%
Total Sugars 44.5g
Protein 140.6g	0%

Vitamin D 0IU	0%
Calcium 313.5mg	0%
Iron 6.9mg	0%
Potassium 2580.3mg	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: 33.4%

Protein: 44.3%

Carbs: 22.3%