Rainbow Veggie Stir-Fry
Bursting with vibrant colors, this nutrient-packed stir-fry is a delicious way to get your daily dose of veggies. Packed with fresh vegetables and seasoned with flavorful herbs, this dish is a surefire way to satisfy your cravings while sticking to the Autoimmune protocol. Enjoy the colorful medley of flavors while supporting your immune system and promoting overall well-being.
ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast, thinly sliced
- 2 large carrots, julienned
- 1 zucchini, spiralized
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons coconut aminos
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- Fresh parsley, for garnish
steps
- 1.
In a large skillet, heat olive oil over medium heat. Add the sliced chicken and cook until browned and cooked through. Remove from skillet and set aside.
- 2.
In the same skillet, add garlic and ginger and sauté for 1-2 minutes until fragrant.
- 3.
Add the carrots, bell peppers, zucchini, and broccoli to the skillet. Cook for 4-5 minutes until the vegetables are crisp-tender.
- 4.
In a small bowl, whisk together coconut aminos, apple cider vinegar, dried oregano, dried thyme, salt, and black pepper.
- 5.
Pour the sauce over the vegetables in the skillet and toss to coat evenly. Cook for an additional 2-3 minutes.
- 6.
Return the cooked chicken to the skillet and stir-fry for another 2 minutes to heat through.
- 7.
Serve the Rainbow Veggie Stir-Fry warm, garnished with fresh parsley.