Paleo Chicken Jalfrezi
Elevate your dinner game with this flavorful Paleo Chicken Jalfrezi, a vibrant and health-conscious twist on the classic Indian-inspired favorite. Packed with tender pieces of chicken, crisp bell peppers, and a medley of warming spices like cumin, turmeric, and garam masala, this dish bursts with aromatic goodness in every bite. Cooked in nutrient-rich coconut oil and simmered with fresh tomatoes and a touch of zesty lemon, this paleo-friendly recipe is free of dairy, grains, and processed ingredients, making it the perfect choice for a wholesome, satisfying meal. Ready in under 50 minutes and finished with a sprinkle of fresh cilantro, it’s a beautifully balanced dish that’s as delicious as it is nourishing. Serve it on its own or with cauliflower rice to keep it perfectly paleo!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons coconut oil
- 1 large onion
- 1 large red bell pepper
- 1 large green bell pepper
- 3 cloves garlic
- 1 inch piece ginger
- 4 medium fresh tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro leaves
- 1 medium lemon
Instructions
Cut the chicken into bite-sized pieces and set aside.
Thinly slice the onion and bell peppers. Mince the garlic cloves and grate the ginger.
Chop the tomatoes into small pieces. Roughly chop the fresh cilantro leaves.
Heat coconut oil in a large skillet over medium-high heat.
Add the sliced onion to the skillet and sauté until they become soft and translucent, about 3-4 minutes.
Add the minced garlic and grated ginger to the skillet and stir for another minute until fragrant.
Add the chicken pieces to the skillet and cook until they are browned on all sides, about 5-6 minutes.
Add the chopped tomatoes, tomato paste, ground cumin, ground coriander, turmeric powder, garam masala, red chili powder, sea salt, and black pepper to the skillet.
Stir the mixture well to coat the chicken pieces with the spices and cook for about 5 minutes.
Add the sliced red and green bell peppers to the skillet, stirring to combine.
Lower the heat to medium and cover the skillet, allowing the mixture to simmer for about 10 minutes, or until the chicken is cooked through and the peppers are tender.
Remove from heat and stir in the chopped cilantro leaves.
Squeeze fresh lemon juice over the top of the dish before serving.
Serve hot and enjoy your Paleo Chicken Jalfrezi!
Nutrition Facts
Calories |
340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 585 mg | 25% | |
| Total Carbohydrate | 21.2 g | 8% | |
| Dietary Fiber | 5.7 g | 21% | |
| Total Sugars | 10.6 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1036 mg | 22% | |
*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.
