Whole30 Reboot Chicken & Veggie Stir-Fry

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A simple, nutrient-dense stir-fry with chicken and colorful vegetables to help restart your Whole30 journey with balanced flavors and energy. This Asian-inspired Whole30 recipe, ready in about 25 minutes, pairs chicken breast, broccoli, bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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.

Prep: 15 min Cook: 10 min Serves 1 Asian cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut chicken into 1/2-inch cubes and season with 1/4 tsp salt. Heat avocado oil in a skillet over medium-high heat until shimmering, then add chicken and cook for 5-6 minutes until golden brown and cooked through.
  2. Step 2: While chicken cooks, chop broccoli into small florets and thinly slice bell pepper. Add vegetables to skillet with chicken and stir-fry for 4 minutes until crisp-tender.
  3. Step 3: Add minced garlic, grated ginger, and coconut aminos to the skillet. Stir constantly for 1 minute until fragrant and vegetables are coated in glossy sauce.
  4. Step 4: Remove from heat and serve immediately, ensuring chicken is moist and vegetables retain bright color with a hint of caramelization.

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