Ground Chicken & Veggie Skillet (Edit recipe)

This dish is Whole30 and Paleo-friendly. It's a one-pan meal that is made in under 30 minutes.

10 minutes

15 minutes

Difficulty:

Easy

This is our estimate based on online research.
Calories:	293
Fat:	17 g
Carbohydrates:	18 g
Protein:	18 g
Cholesterol:	68 g
Sodium:	1082 mg
Fiber:	1 g
Sugars:	12 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 5

Ingredients

1 lb Ground Chicken
4 oz Shiitake Mushrooms, sliced
1 whole Bell Pepper, thinly sliced
2 whole Green Onion (Scallion), thinly sliced
1 cup Carrots, shredded
0.5 cup Coconut Aminos
1 whole Lime, juiced
6 cloves Garlic, minced
2 tsp Sesame Oil
1 whole Zucchini, thinly sliced
2 tsp Fish Sauce
2 Tbsp Avocado Oil

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large skillet on medium heat, add the avocado oil and garlic. Sauté for 1-2 minutes until the garlic is fragrant and not burnt.
Add the ground chicken and break it into small pieces and cook the chicken until it's no longer pink.
Add the mushrooms, bell peppers, carrots, zucchini, coconut aminos, lime juice, sesame oil, and fish sauce. Stir everything together and cook for 7-10 minutes.
Add the green onions and stir thoroughly.
Serve with rice (if not doing Whole30) or cauliflower rice.