Got some leftover chicken and veggies in your fridge? Then whip up this warm and tasty stir-fry, featuring Summer flavors, a dose of protein and plenty of healthy fats! Use whatever Keto-friendly veggies you’ve got in your fridge or on your countertop, zucchini and leafy greens taste great in this, too!
Prep Time: 5 minutes
Cooking Time: 20 minutes
2 slices of bacon
1 cup leftover chicken breast, chopped
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 cup French green beans, ends removed & chopped
1 cup cherry tomatoes, halved
10 kalamata olives, sliced
4 medium radish, chopped
¼ cup toasted & sliced almonds
1 medium avocado, peeled & diced
1 tablespoon raw apple cider vinegar
2 tablespoons avocado oil
Heat a skillet set to medium heat. Add bacon and allow to cook until crispy, about 4 minutes per side. Set aside and when cool, crumble.
Reduce heat to medium-low and with the bacon grease still in the skillet, add the chopped chicken, chopped green beans, cherry tomatoes, sea salt, black pepper and garlic powder.
Sauté in the skillet, stirring occasionally, until veggies are soft, about 10 minutes.
Remove from the stove and stir in olives, radish, almonds, avocado, apple cider vineger and avocado oil.
Serve between 2, storing any leftovers in the fridge for up to 3 days.
Net Carbs: 0