Paleo Chicken and Vegetable Stir Fry
Bring vibrant flavors to your table with this Paleo Chicken and Vegetable Stir Fry—a wholesome, nutritious dish that's perfect for busy weeknights. Tender, marinated strips of chicken are stir-fried to golden perfection alongside an array of colorful, crisp vegetables like broccoli, bell peppers, carrots, and zucchini. Flavored with coconut aminos, sesame oil, and a hint of ginger and garlic, this recipe delivers a savory and slightly tangy taste without relying on any processed additives. Quick and easy, with only 15 minutes of prep and cook time, this gluten-free, dairy-free, and Paleo-friendly meal is ideal for anyone seeking a healthy dinner option that's loaded with protein and fiber. Serve it as is or over cauliflower rice for a complete, satisfying dish!
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Recipe Information
Ingredients
- 1 pound chicken breast
- 0.25 cup coconut aminos
- 1 tablespoon sesame oil
- 1 teaspoon ginger, minced
- 2 cloves garlic, minced
- 2 cups broccoli florets
- 1 medium red bell pepper, sliced
- 1 large carrot, julienned
- 1 medium zucchini, sliced
- 2 large scallions, sliced
- 2 tablespoons olive oil
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes
Instructions
Begin by slicing the chicken breast into thin strips.
In a medium bowl, combine chicken strips with coconut aminos, sesame oil, minced ginger, minced garlic, sea salt, black pepper, and crushed red pepper flakes. Stir to coat the chicken well and set aside to marinate for 10 minutes.
While the chicken is marinating, prepare the vegetables: cut the broccoli into small florets, slice the red bell pepper, julienne the carrot, and slice the zucchini and scallions.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Once the oil is heated, add the marinated chicken strips to the skillet. Stir-fry for 5-7 minutes until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Toss in the broccoli, red bell pepper, and carrot. Stir-fry for about 3 minutes until the vegetables are starting to soften.
Add the sliced zucchini to the skillet and continue to stir-fry for another 2 minutes.
Return the cooked chicken to the skillet and add the sliced scallions. Stir well to combine everything, cooking for another minute until heated through.
Remove the stir fry from heat and serve hot. Enjoy your Paleo Chicken and Vegetable Stir Fry!
Nutrition Facts
Calories |
1254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 3842 mg | 167% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 27.2 g | ||
| Protein | 138.8 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2405 mg | 51% | |
*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.
