Ginger-Garlic Chicken with Carrots & Zucchini

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-size pieces
• 2 tbsp avocado or olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh ginger, grated
• 3 medium carrots, thinly sliced
• 2 medium zucchini, half-moon sliced
• 2 tbsp coconut aminos (or tamari)
• 1 tbsp fresh lemon juice
• Sea salt & black pepper, to taste
• Fresh parsley or green onion, to garnish

Why It Nourishes

• Ginger & garlic — traditionally used to support digestion and immune function.
• Carrots — rich in beta-carotene and gentle plant fibers.
• Zucchini — hydrating, mineral-rich, and easy on the gut.
• Quality chicken — a whole-food source of protein for steady energy.
• Healthy fats — support hormone health and satiety.

Prep Your Ingredients

Mince the garlic, grate the ginger, and slice your carrots and zucchini. Cut chicken into bite-size pieces and season lightly with sea salt and pepper.

Sauté the Aromatics

Warm the oil in a large skillet over medium heat. Add the ginger and garlic and cook 30–45 seconds, just until fragrant — being careful not to burn.

Cook the Chicken

Add the chicken to the skillet in a single layer. Cook 5–7 minutes, stirring occasionally, until golden and cooked through.

Add the Vegetables

Stir in the carrots first and cook 3–4 minutes until slightly tender. Then add the zucchini and cook another 3–4 minutes, until crisp-tender.

Finish & Serve

Drizzle in the coconut aminos and fresh lemon juice. Toss gently, taste and adjust seasoning, then garnish with parsley or green onion. Serve warm and enjoy.