Are you in a meal rut, sick of the same rotation over and over? Or do you need inspiration to get started with healthy weeknight dinners? Are you sick of spending tons of money ordering take-out only to be left feeling full, bloated, and uncomfortable?

Cooking weeknight dinners might not be something you enjoy, but I am here to dish out some super simple and healthy weeknight dinner recipes to you! This one is so simple I feel like it is almost silly to make a recipe for, but I think you will appreciate the simplicity on a busy weeknight.

This stir-fry is super flexible and you can use any protein you like, I typically use a chicken breast, but feel free to substitute with shrimp, salmon, or tofu. I like to use one of my kitchen hacks and buy a bag of Trader Joe’s pre-cut organic shredded green and red cabbage and butternut squash pre-cut zig zags to use in my stir fry. Trader’s Joe’s has a lot of amazing stir-fry vegetables already washed and pre-cut to use, or simply throw in whatever frozen or fresh veggies you have on hand.

Since I am soy-free, I season my stir-fry with coconut aminos, herbs, and olive oil. Serve over quinoa or whole-grain rice for a dinner that comes together in literally minutes.

If you are single, you will get 2-3 servings out of this recipe which is great to take for lunch the next day! Families - I would double or triple this recipe since this one also goes over well with kids :)

What stir-fry combo do you like to make? Leave a comment below.

Weeknight Stir-Fry

Makes 2-3 servings

Ingredients:

• 1 large chicken breast*

• Trader’s Joe butternut squash pre-cut zig zags or any pre-cut squash

• 1 bag of Trader Joe’s organic shredded green and red cabbage or stir fry mix of choice or frozen veggies

• 1/4 Cup coconut aminos**

• Herbs and spices of choice

• Quinoa or whole grain rice

• Optional: Avocado slices, fresh herbs, squeeze of lemon

Directions:

1. Cube chicken and sauté in a pan over medium heat in olive oil or coconut oil.

2. Add Trader Joe’s butternut squash zig-zags.

3. Once the squash begins to soften, add your veggie stir-fry mix or frozen vegetables.

4. Add herbs and spices and coconut aminos. Sauté until your protein source is cooked through.

5. Serve over quinoa or whole-grain rice.

*As I mentioned earlier, use any protein of your choosing like shrimp, salmon, tofu.

**If you don’t have coconut aminos, you can use soy sauce.