Paleo Pansit Bihon
Experience the delicious fusion of tradition and health with Paleo Pansit Bihon, a gluten-free and grain-free twist on the classic Filipino noodle dish. This wholesome recipe swaps out rice noodles for zucchini noodles, making it perfect for paleo diets, while still delivering the vibrant flavors you love. Tender chicken, crisp vegetables like cabbage, green beans, and red bell peppers, and the umami depth of coconut aminos and bone broth create a hearty yet light one-pan meal. With a prep time of just 20 minutes, this dish is easy to whip up and is ideal for family dinners or meal prep. Garnished with fresh scallions and a squeeze of lemon, this paleo masterpiece is bursting with flavor and nutrition, ensuring every bite is a delight.
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Recipe Information
Ingredients
- 3 pieces zucchini (large, spiralized)
- 1 piece carrot (large, julienned)
- 2 cups cabbage (thinly sliced)
- 1 pound chicken breast (boneless, skinless, sliced thin)
- 0.25 cup coconut aminos
- 0.5 cup bone broth (chicken)
- 1 piece onion (small, sliced)
- 3 cloves garlic (minced)
- 1 piece red bell pepper (sliced)
- 1 cup green beans (trimmed and sliced)
- 2 tablespoons olive oil
- 0.5 teaspoon black pepper
- 0.5 teaspoon sea salt
- 2 tablespoons scallions (chopped)
- 1 piece lemon (cut into wedges)
Instructions
Begin by preparing the vegetable noodles. Spiralize the large zucchinis and set them aside. Julienne the carrot and thinly slice the cabbage.
In a large skillet or wok, heat the olive oil over medium-high heat. Add the sliced onions and minced garlic, cooking until fragrant and the onions are translucent, about 2-3 minutes.
Add the sliced chicken breast to the skillet and cook until browned and cooked through, about 5-7 minutes.
Stir in the coconut aminos and bone broth, bringing the mixture to a simmer.
Add the sliced red bell pepper, green beans, and julienned carrot. Cook for about 5 minutes until the vegetables are tender but still crisp.
Add the cabbage and zucchini noodles to the skillet, tossing everything together gently. Cook for an additional 3-5 minutes, or until the zucchini noodles are just tender.
Season with black pepper and sea salt to taste. Stir in half of the chopped scallions, saving the other half for garnish.
Remove from heat and serve immediately, garnishing with the remaining scallions. Serve with lemon wedges on the side for squeezing over the dish.
Enjoy your Paleo Pansit Bihon as a healthy, filling meal!
Nutrition Facts
Calories |
1356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2766 mg | 120% | |
| Total Carbohydrate | 69.8 g | 25% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 45.6 g | ||
| Protein | 160.3 g | 321% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 319 mg | 25% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3842 mg | 82% | |
*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.
