Brussels Sprouts, Red Peppers, and Chicken Stir-Fry

Approximate cooking time: 35 minutes

Nutritional Information
(per serving)

362 Calories
14g Carbs
20g Fat
36g Protein
8g Net Carbs

Serving Size

4 servings


  • 2 Tbs coconut oil, divided
  • 2 cloves garlic, minced
  • 1 lb Brussels sprouts, quartered with ends trimmed
  • ½ cup chicken broth
  • 1 red pepper, seeded and diced
  • 1 lb boneless, skinless chicken breasts
  • 4 green onions, sliced
  • 2 tsp fresh ginger root, grated
  • ½ cup cashews


  1. Heat a large skilled over medium-high heat. When pan is hot, add 1 Tbs coconut oil.
  2. Add Brussels sprouts and garlic and stir-fry to coat (about 1 minute). Add chicken broth and red peppers, and continue to stir-fry for another 2 minutes. Cover and steam for 3 minutes. Remove vegetables to a bowl and set aside.
  3. Add remaining 1 Tbs coconut oil to the same pan. Add chicken and stir-fry until almost completely cooked.
  4. Add green onions and ginger, and cook until internal temperature reaches 165°F.
  5. Return vegetables to pan, add cashews and stir-fry long enough to heat through.


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