Chicken and Root Vegetable Stir-Fry


  • 4 oz. chicken tenders, chopped in 1-inch cubes
  • 1 cup sweet potato, chopped
  • 1 small golden beet, chopped
  • 1 medium carrot, chopped
  • ¼ onion, chopped
  • ½ tsp. paprika
  • 1 tsp. garlic powder
  • ½ tsp. lemon pepper
  • ½ tsp. dried basil
  • Salt and pepper, to taste
  • ½ small avocado, for garnish
  • Coconut oil for cooking


1.) Add 1 Tbsp. coconut oil (I like this one) to skillet and add in sweet potatoes, carrots, beets, and onions. Cook for 5-8 minutes, stirring frequently. Add ¼ cup water if vegetables begin to stick to pan.

2.) Season chicken with paprika, lemon pepper, lemon pepper, basil, salt, and pepper. Add in chopped chicken to root vegetables. Mix in well. Cover.

3.) Cook for 5-8 more minutes, stirring occasionally.

4.) Serve warm, garnish with avocado or store in containers for lunch meals.


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