Tasty Whole30 Chicken and Broccoli Dish

Here’s my go-to Whole30 chicken and broccoli recipe, with tender pieces of chicken, fresh broccoli florets, and a simple sauce made from coconut aminos, garlic, and ginger.

This dish has become my weekly dinner savior during Whole30, and I often make extra for lunch the next day. It’s the kind of meal that keeps you feeling good while still tasting like comfort food – and who doesn’t love that?

What Kind of Chicken Should I Use?

For this stir-fry recipe, boneless, skinless chicken breasts are the way to go, though you could easily swap in chicken thighs if that’s what you prefer. When shopping, look for chicken breasts that are similar in size and thickness – this helps them cook evenly and prevents some pieces from drying out while others are still raw. If your chicken breasts are particularly thick, you might want to slice them horizontally into thinner cutlets before cutting them into bite-sized pieces. For the best results, make sure your chicken is completely thawed and pat it dry with paper towels before cutting – this helps achieve better browning when it hits the pan.

Options for Substitutions

Since this is a Whole30 recipe, let’s look at some compliant substitutions that’ll keep your dish on track:

• Chicken breasts: You can easily swap chicken breasts for chicken thighs – they’ll actually stay a bit more juicy. Just note that thighs might need an extra minute or two of cooking time.
• Tapioca starch: Arrowroot powder works perfectly as a 1:1 replacement. If you’re not strictly following Whole30, cornstarch is another option using the same amount.
• Coconut aminos: This is pretty essential for Whole30 compliance, but if you’re not following Whole30, you can use tamari or soy sauce – just use half the amount as they’re saltier.
• Fish sauce: While it adds nice depth, you can skip it if needed. Just add an extra splash of coconut aminos and a pinch of salt to make up for the lost savory flavor.
• Avocado oil: Any Whole30-approved cooking oil works here – try olive oil or coconut oil. Just avoid coconut oil if you don’t want a slight coconut taste.
• Broccoli: Feel free to swap in other sturdy vegetables like cauliflower, green beans, or Brussels sprouts. Just cut them into similar-sized pieces for even cooking.

Watch Out for These Mistakes While Cooking

The biggest challenge when making chicken and broccoli stir-fry is overcrowding the pan, which causes the chicken to steam instead of getting that nice golden-brown sear – work in batches if needed and give each piece of chicken enough space.

Another common mistake is adding the broccoli too early or cooking it too long, which can make it mushy and lose its bright green color – instead, blanch it briefly in hot water before adding to the stir-fry, or add it to the pan just 3-4 minutes before finishing.

When working with coconut aminos (a soy sauce alternative), remember it reduces quickly and can burn easily due to its natural sugars, so add it towards the end of cooking and keep a close eye on the heat.

For the most tender chicken, don’t skip the step of coating it in tapioca starch – this creates a protective barrier that keeps the meat juicy while giving it a slightly crispy exterior.

What to Serve With Whole30 Chicken and Broccoli?

Since this dish already includes protein and veggies, you’ve got lots of options for rounding out your meal while keeping things Whole30 compliant! Cauliflower rice makes a perfect base for soaking up all the tasty sauce, but you could also try roasted sweet potato chunks or zucchini noodles if you want to switch things up. I like to add some extra veggies on the side – maybe some roasted mushrooms or a simple cucumber salad dressed with coconut aminos and sesame oil to match the flavors in the main dish. For those not following Whole30, regular steamed rice or quinoa work great too.

Storage Instructions

Keep Fresh: This chicken and broccoli dish is perfect for meal prep! Place it in an airtight container and pop it in the fridge – it’ll stay good for up to 4 days. The flavors actually get even better after a day or two as everything marinates together.

Freeze: Want to save some for later? Let the dish cool completely, then transfer it to a freezer-safe container. It’ll keep well for up to 3 months. Just keep in mind that the broccoli might be a bit softer after freezing, but the taste will still be great!

Reheat: When you’re ready to eat, warm it up in the microwave for 2-3 minutes, stirring halfway through. You can also heat it in a skillet over medium heat for about 5 minutes – this helps keep the chicken and broccoli from getting too soft. Add a splash of chicken stock if it seems a bit dry.

Preparation Time	15-20 minutes
Cooking Time	15-20 minutes
Total Time	30-40 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 200-220 g
• Fat: 60-70 g
• Carbohydrates: 30-40 g

Ingredients

• 2 pounds chicken breasts, boneless and skinless
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 2 tablespoons tapioca starch
• 1 tablespoon coconut aminos
• 1/4 cup coconut aminos
• 1 teaspoon toasted sesame oil
• 1 teaspoon fish sauce
• 1/4 cup chicken stock, reduced sodium
• 4 minced garlic cloves
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon red pepper flakes, crushed (optional)
• 2 tablespoons avocado oil
• 1 head of broccoli, cut into florets (about 4 cups)
• Steamed rice or cauliflower rice for serving (optional)

Step 1: Prepare the Chicken

Start by placing the chicken breasts on a cutting board and cover them with parchment paper or plastic wrap.

Using a meat mallet or the bottom of a heavy skillet, gently pound the chicken until it reaches a uniform thickness of ½-inch.

Pat the chicken dry with paper towels and cut it into 1-inch pieces.

Step 2: Season the Chicken

Place the cubed chicken into a medium bowl.

Add salt, pepper, tapioca flour, and coconut aminos.

Toss the ingredients until well combined, ensuring the chicken pieces are evenly coated.

Set aside to marinate for a short while as you prepare the sauce.

Step 3: Make the Sauce

In a small bowl, whisk together coconut aminos, toasted sesame oil, fish sauce, chicken broth, minced garlic, grated ginger, and red pepper flakes (if using).

Mix thoroughly until the ingredients are well combined.

Set the sauce aside while you start cooking the chicken.

Step 4: Cook the Chicken

Heat oil in a large, deep non-stick skillet over medium-high heat.

Add the chicken pieces in a single layer, working in batches if necessary.

Cook the chicken undisturbed for about 3 minutes until a golden-brown crust forms.

Flip the chicken pieces and continue cooking for another 2 to 3 minutes until both sides are golden brown.

Transfer the cooked chicken to a plate and set aside.

Step 5: Cook the Broccoli

Add the broccoli to the same skillet and pour in ¼ cup of water.

Cook while scraping up any browned bits from the skillet.

Continue cooking until the broccoli becomes bright green and the water has evaporated, about 3 minutes.

Step 6: Combine and Finish the Dish

Return the cooked chicken to the skillet with the broccoli.

Pour in the prepared sauce.

Cook, allowing the mixture to simmer while stirring occasionally, until the sauce thickens and coats the chicken, about 3 more minutes.

Once done, remove from heat and let cool slightly.

Serve the dish alone or over prepared rice, if desired, for a delicious meal.