Brussels Sprouts, Red Peppers, and Chicken Stir-Fry
Approximate cooking time: 35 minutes
Nutritional Information (per serving)
8g Net Carbs
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
Heat a large skilled over medium-high heat. When pan is hot, add 1 Tbs coconut oil.
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.
Add remaining 1 Tbs coconut oil to the same pan. Add chicken and stir-fry until almost completely cooked.
Add green onions and ginger, and cook until internal temperature reaches 165°F.
Return vegetables to pan, add cashews and stir-fry long enough to heat through.