Reset-Ready Chicken and Vegetable Stir-Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A simple, palate-resetting meal designed to ease back into Whole30 after a break, featuring tender chicken and crisp vegetables in a savory coconut aminos sauce. This asian-inspired whole30 ready in about 30 minutes pairs cut into 1/2-inch cubes chicken breast, florets broccoli, sliced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 1/2-inch cubes chicken breast
• 2 cups, florets broccoli
• 1, sliced red bell pepper
• 1 medium, julienned carrot
• 2 tbsp coconut aminos
• 1 tbsp avocado oil
• 1 tsp, grated ginger
• 2 cloves, minced garlic
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat the 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering, then add the 1 lb chicken breast cubes; cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through.
2. Step 2: Add the 2 cups broccoli florets, 1 sliced red bell pepper, and 1 julienned medium carrot to the skillet; stir-fry for 4-5 minutes until vegetables are crisp-tender and vibrant.
3. Step 3: Add the 2 tbsp coconut aminos, 1 tsp grated fresh ginger, 2 minced garlic cloves, 1/4 tsp salt, and 1/4 tsp black pepper; stir to combine, then return the chicken to the skillet and toss for 2 minutes until heated through and sauce coats everything evenly.