Paleo Chilean Chicken and Vegetable Stir-Fry

Ingredients

• 1 lb Chicken Breast
• 1 cup Broccoli Florets
• 1 cup Cauliflower Florets
• 1 medium Bell Peppers
• 2 medium Carrots
• 1/2 medium Onion
• 3 tbsp Coconut Aminos
• 1 tsp Ginger
• 2 cloves Garlic
• 2 tbsp Olive Oil
• 1/4 tsp Salt
• 1/4 tsp Pepper

Instructions

1. 1Cut the 1 lb of Chicken Breast into 1-inch cubes.
2. 2Cut the 1 cup of Broccoli Florets into bite-sized pieces. Cut the 1 cup of Cauliflower Florets into bite-sized pieces. Cut the 1 medium Bell Peppers into 1-inch pieces. Cut the 2 medium Carrots into 1/2-inch thick rounds. Cut the 1/2 medium Onion into 1-inch pieces.
3. 3Heat the 2 tbsp of Olive Oil in a 12-inch skillet over medium-high heat, which is 400°F (200°C).
4. 4Add the 1 lb of Chicken Breast to the hot skillet. Cook for 5-7 minutes, turning occasionally, until the chicken is browned on all sides and reaches an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside.
5. 5Add the 1/2 medium Onion, 2 cloves of Garlic (minced), and 1 tsp of Ginger to the skillet. Sauté for 1-2 minutes until fragrant, stirring constantly.
6. 6Add the 1 cup of Broccoli Florets, 1 cup of Cauliflower Florets, 1 medium Bell Peppers, and 2 medium Carrots to the skillet. Stir-fry for 5-7 minutes, until the vegetables are tender-crisp. This means they should be slightly firm when bitten.
7. 7Return the cooked chicken to the skillet. Stir in the 3 tbsp of Coconut Aminos, 1/4 tsp of Salt, and 1/4 tsp of Pepper. Cook for an additional 2-3 minutes, stirring everything together until well combined and heated through.

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