One-pan chicken yakisoba on squash noodles

Some nights you want the ease of a noodle stir-fry, and this one delivers it inside your elimination phase, no rebuilding required. One skillet, a sauce that does the work of soy and tomato without either, and dinner in 30 minutes.

This is a genuinely vegetable-forward plate. Broccoli and cabbage are a source of vitamin C and vitamin K, the carrots add beta-carotene, and the chicken carries steady protein to hold you through the evening. Food like this is doing quiet work, easy to make, easy to digest, nourishing without needing to promise more than that.

When the cabbage wilts down and the sauce coats every strand, you have a warm, glossy bowl built from a handful of honest ingredients. Plate it with care, eat it while it is hot, and notice how good simple can taste.

Ingredients

• 2 tablespoons coconut oil
• 1 inch fresh ginger, grated
• 1 lb chicken breast, thinly sliced
• 2 carrots, shredded
• 1 yellow onion, thinly sliced
• 1 head broccoli, chopped
• 0.5 head green cabbage, shredded
• 6 oz cooked spaghetti squash, shredded
• 0.5 cup coconut aminos
• 2 tablespoons nomato sauce
• 0.5 tablespoon honey

Swaps made: We omitted the 1 teaspoon sesame oil, a seed oil outside elimination phase, as the source itself directs for AIP. Everything else was already compliant: coconut aminos stand in for soy sauce and nomato sauce for the tomato-based element.

Method

• Heat the coconut oil in a large skillet. Stir the grated ginger for a few seconds, then add the chicken and cook it through, about 5 minutes.
• Add the carrots, onion, broccoli, and cabbage. Stir-fry until the cabbage wilts, about 10 minutes. Fold in the spaghetti squash strands.
• Whisk the coconut aminos, nomato sauce, and honey together. Pour over the pan and toss to coat everything evenly.

*Adapted from a-clean-plate*