Paleo Chicken Stir-Fry with Vegetables
Elevate your weeknight dinner game with this vibrant and nutrient-packed Paleo Chicken Stir-Fry with Vegetables! Bursting with colorful fresh produce like red bell peppers, broccoli, carrots, and zucchini, this one-pan dish combines tender strips of seasoned chicken with fragrant garlic, zesty fresh ginger, and the umami-rich flavor of coconut aminos. Perfectly suited for a paleo lifestyle, this stir-fry is made with wholesome, clean ingredients and is ready in just 35 minutes, making it an ideal quick and healthy meal for busy nights. A drizzle of sesame oil adds a subtle nuttiness, while green onions provide a fresh, crisp garnish. Savor this light yet satisfying dish on its own, or pair it with cauliflower rice for a complete paleo-friendly feast!
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Recipe Information
Ingredients
- 1 pound chicken breast
- 2 tablespoons olive oil
- 1 medium red bell pepper
- 2 cups broccoli
- 2 medium carrot
- 1 medium zucchini
- 1 medium onion
- 3 cloves garlic
- 1 tablespoon fresh ginger
- 1/4 cup coconut aminos
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 units green onions
Instructions
Begin by preparing the vegetables: thinly slice the red bell pepper, cut the broccoli into small florets, peel and julienne the carrots, slice the zucchini into half-moons, and thinly slice the onion. Mince the garlic and grate the ginger.
Cut the chicken breast into thin strips.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the chicken slices to the skillet, season with salt and black pepper, and sauté until the chicken is cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the onions and garlic, stirring frequently until fragrant, about 1 minute.
Add the sliced bell pepper, broccoli, carrots, and zucchini to the skillet, and stir-fry for 5-7 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the skillet and pour in the coconut aminos and the grated ginger. Stir everything together to combine.
Add the sesame oil and continue to stir-fry for an additional 1-2 minutes until everything is evenly coated and heated through.
Taste and adjust the seasoning if needed. Remove the skillet from heat.
Garnish with chopped green onions before serving.
Nutrition Facts
Calories |
1458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 6173 mg | 268% | |
| Total Carbohydrate | 85.0 g | 31% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 46.3 g | ||
| Protein | 142.7 g | 285% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 3629 mg | 77% | |
*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.
