Chicken Sauté with Ginger and Basil

Serves 2

Slicing the sugar snap peas helps them incorporate a little better with the other veggies—shredded carrots and slivered red onion—in this Asian-inspired sauté.

Prep: 15 minutes

Cook: 15 minutes

Total: 30 minutes

• 2 boneless, skinless chicken breast halves (6 ounces each)
• Coarse salt and black pepper
• 2 tablespoons coconut oil
• 1 tablespoon fresh lime juice
• 1 tablespoon minced fresh ginger
• ½ cup Whole30-compliant chicken broth or Chicken Bone Broth
• 1 cup packaged shredded carrots, or 2 medium carrots, shredded
• 1 medium red onion, slivered
• 1 cup sliced sugar snap peas
• ¼ teaspoon crushed red pepper
• 2 tablespoons snipped fresh basil

Place the chicken breasts between two pieces of plastic wrap and use the flat side of a meat mallet to flatten them to a ¼-inch thickness. Lightly season both sides with salt and pepper.

Heat 1 tablespoon of the coconut oil in a large skillet over medium heat. Add the chicken and cook until golden, 3 to 4 minutes per side, adding more oil if needed. Remove the chicken from the skillet and cover to keep warm.

Add the lime juice, ginger, and broth to the skillet, scraping up any browned bits on the bottom of the skillet. Bring to a boil, reduce the heat, and simmer until the pan sauce is reduced to about ¼ cup, 1 to 2 minutes. Remove the skillet from the heat.

Meanwhile, heat the remaining 1 tablespoon coconut oil in a medium skillet over medium-high heat. Add the carrots, onion, snap peas, and crushed red pepper and cook, stirring, until crisp-tender, about 4 minutes.

Arrange the chicken and vegetables on serving plates and drizzle the pan juices over all. Sprinkle with the fresh basil and serve.