Paleo Chicken and Bell Pepper Stir-Fry
This Paleo Chicken and Bell Pepper Stir-Fry is a vibrant, quick-to-make dish brimming with flavor and healthy ingredients. Juicy strips of golden seared chicken are paired with crisp red, yellow, and green bell peppers, then tossed in a savory glaze made with coconut aminos, fresh ginger, and garlic. The addition of crushed red pepper flakes and a sprinkling of fresh cilantro gives this dish a subtle kick and a refreshing finish. Perfectly paleo-friendly and gluten-free, this stir-fry is ready in just 30 minutes, making it an ideal weeknight dinner option that’s both nourishing and satisfying. Serve it on its own or alongside cauliflower rice for an extra nutrient-packed meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 medium onion
- 2 tbsp coconut oil
- 3 cloves minced garlic
- 1 inch piece fresh ginger
- 3 tbsp coconut aminos
- 0.5 tsp crushed red pepper flakes
- 0.25 tsp black pepper
- 0.5 tsp sea salt
- 2 stalks green onions
- 0.25 cup fresh cilantro leaves
Instructions
Start by slicing the chicken breasts into thin strips and set them aside.
Cut the red, yellow, and green bell peppers into thin strips. Slice the onion into thin wedges. Finely chop the fresh ginger and green onions. Set these aside with the other vegetables.
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the pan. Cook for about 5 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside.
In the same pan, add the remaining 1 tablespoon of coconut oil. Add minced garlic and chopped ginger, and sauté for about 30 seconds or until fragrant.
Add the sliced onions, red bell pepper, yellow bell pepper, and green bell pepper to the pan. Stir-fry the vegetables for about 4-5 minutes, or until they are slightly tender yet still crisp.
Return the cooked chicken to the pan with the vegetables. Pour in the coconut aminos and add the crushed red pepper flakes, black pepper, and sea salt. Stir everything together, ensuring the chicken and vegetables are well coated with the sauce.
Cook for an additional 2-3 minutes or until everything is heated through and the flavors are well combined.
Remove the stir-fry from heat and garnish with chopped green onions and fresh cilantro leaves.
Serve the Paleo Chicken and Bell Pepper Stir-Fry immediately. Enjoy your healthy and flavorful meal!
Nutrition Facts
Calories |
1253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2525 mg | 110% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 23.0 g | ||
| Protein | 147.9 g | 296% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 159 mg | 12% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2575 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
