Hormone-Regulating Chicken and Vegetable Stir-Fry

This hormone-regulating chicken and vegetable stir-fry is a quick and easy way to get a healthy meal on the table. The chicken is cooked in coconut oil, which is a good source of medium-chain triglycerides (MCTs). MCTs are a type of fat that is easily absorbed and used for energy. They have also been shown to have a number of health benefits, including boosting metabolism and reducing inflammation. The vegetables in this stir-fry are also a good source of vitamins, minerals, and antioxidants.

I first developed this recipe when I was looking for a way to get more vegetables into my diet. I had been reading about the health benefits of MCTs, and I was intrigued by the idea of using coconut oil to cook. I experimented with a few different recipes, and this one quickly became a favorite. It's easy to make, it's delicious, and it's packed with nutrients.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon coconut oil
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 medium onion, chopped
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1/2 cup snap peas, trimmed

Instructions

1. Heat the coconut oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until browned on all sides.
3. Add the bell peppers, onion, broccoli, cauliflower, and snap peas to the skillet.
4. Cook, stirring occasionally, until the vegetables are tender-crisp, about 5 minutes.
5. Serve warm.

Why It Works

• The coconut oil adds a rich flavor to the chicken and vegetables.
• The MCTs in the coconut oil are easily absorbed and used for energy.
• The vegetables are a good source of vitamins, minerals, and antioxidants.
• This stir-fry is a quick and easy way to get a healthy meal on the table.