Protein-Packed Chicken Stir-Fry with Roasted Vegetables
Prep 20 min · Cook 25 min · Serves 4 · medium
A nutrient-dense, high-satiety dinner that's perfect for breaking your intermittent fasting window. This protein-rich stir-fry features tender chicken, fiber-filled veggies, and healthy fats to keep you feeling full for hours.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cubed
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 red onion, sliced
- 3 cloves garlic, minced
- 2 tbsp coconut oil
- 2 tbsp low-sodium soy sauce
- 1 tsp sesame oil
- 1 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 1
Preheat oven to 400°F. Spread the broccoli and cauliflower florets on a baking sheet. Drizzle with 1 tbsp of the coconut oil and toss to coat. Roast for 20-25 minutes, stirring halfway, until tender and lightly browned.
- 2
In a large skillet or wok, heat the remaining 1 tbsp of coconut oil over medium-high heat. Add the cubed chicken and cook for 5-7 minutes, stirring occasionally, until no longer pink.
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