Zucchini and Asparagus Stir-Fry with Chicken

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 drafted and published.

A light, digestible stir-fry featuring tender zucchini and asparagus paired with lean chicken for easy digestion. This American-inspired Whole30 recipe, ready in about 25 minutes, pairs chicken breast, zucchini, asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 American cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add 4 oz sliced chicken breast and cook for 4 minutes until golden, flipping once.
  3. Step 3: Add 1 cup sliced zucchini, 1 cup trimmed asparagus, and 1 minced garlic clove; stir-fry for 3 minutes until vegetables are tender-crisp.
  4. Step 4: Stir in 1 tbsp coconut aminos, 1/4 tsp dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper; cook for 1 more minute until sauce thickens slightly.

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