Whole30 Stir-Fried Vegetables with Meat

Embrace vibrant flavors and wholesome ingredients with this Whole30 Stir-Fried Vegetables with Meat recipe! Packed with tender chicken (or your favorite compliant protein), crisp broccoli, colorful bell peppers, and a medley of fresh vegetables, this quick and easy stir-fry comes together in just 30 minutes. Sautéed in avocado oil and infused with the aromatic punch of garlic, ginger, and a drizzle of rich coconut aminos, this dish delivers on both nutrition and taste. Perfect for meal prep or a healthy weeknight dinner, it's fully Whole30-compliant and can be served solo or paired with cauliflower rice for a satisfying low-carb meal. Add a splash of sesame oil or a sprinkle of red pepper flakes for an extra layer of flavor! Keywords: Whole30 stir-fry, healthy stir-fried vegetables, Whole30 dinner recipes.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 tablespoons avocado oil
• 1 pound boneless, skinless chicken breast (or compliant protein of choice, e.g., beef, shrimp, pork)
• 2 cups broccoli florets
• 1 large red bell pepper
• 1 large carrot
• 1 medium zucchini
• 1 small yellow onion
• 3 cloves garlic
• 1 teaspoon fresh ginger
• 3 tablespoons coconut aminos
• 1 teaspoon sesame oil (optional, Whole30-compliant)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon red pepper flakes (optional)

Directions

Step 1

Start by preparing all the ingredients. Slice the chicken breast (or protein of choice) into thin, bite-sized strips. Set aside.

Step 2

Chop the broccoli into bite-sized florets, thinly slice the red bell pepper, julienne the carrot, slice the zucchini into half moons, and dice the yellow onion. Mince the garlic and grate the fresh ginger.

Step 3

Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Once hot, add the chicken strips and season with a pinch of salt and black pepper. Cook for 5-7 minutes, or until the chicken is fully cooked through and no longer pink. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of avocado oil. Add the onion and sauté for 2 minutes until slightly translucent.

Step 5

Add the minced garlic and grated ginger, stirring constantly for 30 seconds, until fragrant.

Step 6

Next, add the broccoli, bell pepper, carrot, and zucchini to the skillet. Stir well and cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.

Step 7

Return the cooked chicken to the skillet. Drizzle the coconut aminos over the mixture and toss everything to coat evenly. If desired, add sesame oil and red pepper flakes for added flavor.

Step 8

Taste and adjust seasoning with additional salt and black pepper as needed.

Step 9

Serve immediately, either on its own or alongside cauliflower rice for a complete Whole30-friendly meal.

Nutrition Facts

Serving size	(1218.5g)

Amount per serving	% Daily Value*
Calories	1302.7

Total Fat 49.2g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 0.2g
Cholesterol 385.6mg	0%
Sodium 5474.1mg	0%
Total Carbohydrate 57.3g	0%
Dietary Fiber 13.1g	0%
Total Sugars 35.7g
Protein 152.6g	0%

Vitamin D 4.5IU	0%
Calcium 231.8mg	0%
Iron 7.8mg	0%
Potassium 2235.1mg	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: 34.5%

Protein: 47.6%

Carbs: 17.9%