Easy Chicken Veggie Stir-Fry
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Earlier this year — like millions of other Americans — I made a commitment to be healthier. Not only did I want to exercise at least 5 times a week, I also wanted to limit my sugar and carb intake. I’m a pizza and pasta gal through and through, with a side of ice cream cake for dessert!
The problem was, I struggled with what kinds of foods I would have to eat. I’ve tasted some pretty nasty stuff that is supposedly healthy for me….and it truly makes me want to cry.
I love food.
I don’t want my food to taste bad.
I don’t think it should taste bad.
So when I found this easy stir fry, I crossed my fingers that it was the veggie/protein/low-carb AND yummy tasting combo I was looking for. I wasn’t disappointed. This dish is packed with flavor and super easy to throw together! It’s pretty healthy too.
How to Make This Healthy Chicken and Veggie Stir Fry Recipe:
Step 1: In a large skillet, heat coconut oil on medium heat until melted. {I get my coconut oil on Amazon because it’s cheaper than at the store.} I did try this recipe once with butter, but I like the flavor much better with coconut oil.
Step 2: Chop chicken into bite sized pieces and add to pan. Sprinkle with half of the spices, and cook completely.
Step 3: When chicken is almost done, sprinkle onion flakes on top.
Step 4: Stir in zucchini and broccoli {or any other veggies you like}, then sprinkle with remaining spices.
Step 5: Cook another 5-7 minutes until all vegetables are tender.
Step 6: Serve alone or on top of this delicious rice recipe for a more filling meal!
Easy Chicken Veggie Stir-Fry
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This easy chicken veggie stir-fry packs a flavorful and nutritious punch! It comes together incredibly fast, and you can switch out veggies based on preference and time of year. Perfect for a quick lunch or dinner!
Ingredients
- 4 boneless, skinless chicken breasts
- 2 medium zucchini, sliced
- 1 small head broccoli, cut into florets
- 3–4 tbsp coconut oil
- 1 tsp each garlic powder, salt, pepper, thyme, and curry powder
- onion flakes to taste
Instructions
- In a large skillet, heat coconut oil on medium heat until melted.
- Chop chicken into bite sized pieces and add to pan. Sprinkle with half of the spices, and cook completely.
- When chicken is almost done, sprinkle onion flakes on top.
- Stir in zucchini and broccoli, then sprinkle with remaining spices.
- Cook another 5-7 minutes until all vegetables are tender.
Notes
Recipe adapted from Wellness Mama
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Cuisine: American
Keywords: chicken stir fry, veggie stir fry
Total Cost: $1.52/serving
This stir-fry really couldn’t be any easier to put together, and it takes literally 15 minutes from start to finish! And since combination of spices give it such an intense and delicious flavor, this is one healthy meal you’ll make over and over again. Easy lunch or dinner….DONE.
What are your favorite low-carb recipes?
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All carbs aren’t bad for you. Simple carbs, like white rice, white flour and sugar are the ones you want to limit or avoid. Complex carbs, like those found in whole grains, take longer to digest and provide fiber, which is good for digestion and also more filling. Same with fats, there are some, like those in nuts and seeds, peanut butter, and avocados that are very beneficial.
I LOVE chicken and spices. And adding veggies will clearly make it even more yummy. Love the recipe. Will try ‘replicate’ it as soon as possible. Will probably stick to my olive oil though (or maybe try coconut oil, it won’t harm me :)).
I don’t think olive oil would hurt the recipe so you’re probably safe. 😉
I don’t see the recipe. I’ve seen it before on the page but now it’s gone.
Hmm… That’s odd Nicole. It’s showing up here! Do you mind telling me what browser and device (Mac, PC, iPhone, etc) that you are using?
All at once, the lazy doctored method: Frozen veggies including spinach, cauliflower, and carrots filling an iron skillet, less than suggested cut up precooked chicken, same spices but double the curry and add more cloves and a tablespoon honey, substitute coconut for avocado oil, if frozen add a half cup water, mix, turn to about a 6 level heat or low boil, takes about a half hour plus stirring every 5 min or so, tastes great!
I made this tonight and it was delish!!! I used carrots instead of zucchini (the thicker slices were still a little crunchy though) I’ve never used coconut oil before and I’m obsessed now! It gave a perfect nutty taste to the chicken. My husband loved it too and that’s saying a lot!
★★★★★
Thanks for letting me know that you made it, Whitney. Joseph must be like your husband because he’s not a stir-fry guy, but he loves this recipe as well!
are theese macros correct , aso is that with rice serving or not
How is this recipe 800 mg of sodium? Wow.