Okay, let me share with you what I think is my all time favorite gluten free dinner. It is is this right here! I love it because it is unique, flavorful, and filling. One pan! Seven ingredients! It is one of the few gluten free meals where I can say I really do not miss the element of grains at all. (I am looking at your cauliflower rices.) Plus, the smell of melty coconut oil – yes please. (If needed, you can substitute the coconut oil for regular olive oil.)
APPLE & CHICKEN SWEET POTATO STIR FRY
Serves 3 to 4
3 tablespoons coconut oil
2 sweet potatoes, grated
1 apple, peeled and diced
1/4 cup apple juice
1 teaspoon apple cider vinegar
1 pound boneless, skinless chicken breasts, cooked and shredded
1/3 cup walnuts, chopped
Ground pepper
Heat coconut oil in a large skillet over medium heat. Add grated sweet potatoes to skillet and stir to evenly coat with oil. Cook for 5-7 minutes, stirring occasionally. Add apple, apple juice, and apple cider vinegar to pan and cook for 2-3 minutes. Stir in shredded chicken and walnuts. Season with ground pepper.
- 3 tablespoons coconut oil
- 2 sweet potatoes, grated
- 1 apple, peeled and diced
- ¼ cup apple juice
- 1 teaspoon apple cider vinegar
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- ⅓ cup walnuts, chopped
- Ground pepper
- Heat coconut oil in a large skillet over medium heat. Add grated sweet potatoes to skillet and stir to evenly coat with oil. Cook for 5-7 minutes, stirring occasionally.
- Add apple, apple juice, and apple cider vinegar to pan and cook for 2-3 minutes.
- Stir in shredded chicken and walnuts. Season with ground pepper.
Adapted from The Whole 30.