Paleo Creamy Chicken with Vegetables
Indulge in the wholesome comfort of Paleo Creamy Chicken with Vegetables, a delicious and nutritious one-skillet meal that’s perfect for busy weeknights or meal prep. Featuring tender, golden-browned chicken breast and a vibrant medley of fresh vegetables – including carrots, broccoli, zucchini, and bell peppers – this recipe is simmered in a luscious, dairy-free coconut milk sauce infused with garlic, thyme, and a hint of lemon juice for a burst of fresh flavor. With just 20 minutes of prep time, this gluten-free, paleo-friendly dish is rich in nutrients and brimming with natural flavors. Serve it on its own or alongside cauliflower rice for a complete, satisfying meal that’s as healthy as it is comforting.
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Recipe Information
Ingredients
- 1 pound chicken breast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 large garlic cloves
- 2 large carrots
- 2 medium bell peppers
- 1 cup broccoli florets
- 1 medium zucchini
- 1 can (13.5 oz) coconut milk
- 0.5 cup chicken broth
- 1 teaspoon fresh thyme
- 1 tablespoon lemon juice
Instructions
Begin by slicing the chicken breast into bite-sized pieces. Season with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 4-5 minutes until golden brown on all sides. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Chop the onion finely and add to the skillet, along with the minced garlic. Sauté for about 3 minutes until the onion is soft and translucent.
Slice the carrots and bell peppers into thin strips, cut the broccoli florets into bite-sized pieces, and slice the zucchini. Add them all to the skillet and cook for about 5-6 minutes until they start to soften.
Pour in the coconut milk and chicken broth into the skillet. Stir to combine with the vegetables. Add the cooked chicken back into the skillet.
Sprinkle the fresh thyme over the mixture and bring everything to a gentle simmer. Cover the skillet with a lid, reduce the heat to low, and let it cook for about 20 minutes, stirring occasionally.
After 20 minutes, stir in the lemon juice. Taste and adjust seasoning with additional salt or pepper if needed.
Serve the creamy chicken with vegetables hot. Enjoy your nutritious and delicious Paleo meal!
Nutrition Facts
Calories |
1354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 6267 mg | 272% | |
| Total Carbohydrate | 103.0 g | 37% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 63.4 g | ||
| Protein | 140.6 g | 281% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 3494 mg | 74% | |
*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.
