Sweet Potato & Chicken Stir-fry
A vibrant stir-fry packed with vitamin-rich sweet potatoes and antioxidant-packed bell peppers. This Asian-inspired Whole30 recipe, ready in about 35 minutes, pairs chicken breast, sweet potato, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 1, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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
- 6 oz chicken breast
- 1 medium sweet potato
- 1/2 red bell pepper
- 1/2 green bell pepper
- 2 cloves garlic
- 1 tsp fresh ginger
- 1 tbsp coconut aminos
- 1 tbsp avocado oil
- 1/4 tsp sea salt
- 1/8 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 1/2 tbsp avocado oil in skillet over medium-high. Add chicken strips and cook 5-6 minutes until golden, stirring occasionally. Remove and set aside.
- Step 2: Add remaining 1/2 tbsp avocado oil to skillet, then add diced sweet potatoes. Cook 8 minutes, stirring, until browned around edges and tender when pierced.
- Step 3: Add sliced bell peppers, minced garlic, and grated ginger. Stir-fry 2 minutes until crisp-tender. Return chicken to skillet, stir in coconut aminos, sea salt, and black pepper. Cook 1 minute until heated through and flavors meld.
