Paleo Pasta with Broccoli and Chicken
Elevate your weeknight dinners with this wholesome and flavorful Paleo Pasta with Broccoli and Chicken, a gluten-free and dairy-free delight that's perfect for health-conscious eaters. Featuring tender chicken breast, fresh broccoli florets, and paleo-friendly pasta made from cassava or almond flour, this dish strikes the perfect balance between hearty and nourishing. The recipe incorporates aromatic garlic, a touch of crushed red pepper for subtle heat, and zesty lemon juice for a bright, refreshing finish. Cherry tomatoes and fresh basil add bursts of color and garden-fresh flavor, while everything is gently cooked together in olive oil for a light yet satisfying dish. Ready in just 50 minutes and packed with protein, fiber, and vibrant veggies, this paleo pasta recipe hits all the right notes for a family-friendly meal that doesn't compromise on flavor. Perfect for meal prep, quick dinners, or those embracing a paleo lifestyle, this dish is sure to become a weekly favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
- 3 cups broccoli florets
- 12 ounces paleo pasta (such as cassava or almond flour pasta)
- 3 pieces garlic cloves
- 0.5 teaspoon crushed red pepper flakes
- 2 tablespoons lemon juice
- 0.25 cup fresh basil leaves
- 1 cup cherry tomatoes (halved)
Instructions
Season the chicken breasts with half a teaspoon of salt and a quarter teaspoon of black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove from the skillet and allow to rest for a few minutes before slicing into thin strips.
Meanwhile, bring a pot of salted water to a boil. Add the paleo pasta and cook according to the package instructions, usually about 8-10 minutes until al dente. Drain and set aside.
In the same skillet used for the chicken, add the remaining tablespoon of olive oil. Heat over medium heat and add the minced garlic cloves and crushed red pepper flakes. Sauté for about 30 seconds until fragrant.
Add broccoli florets to the skillet with 1/4 cup of water. Cover and allow to steam for about 5 minutes until the broccoli is bright green and tender.
Add the sliced chicken, cooked pasta, lemon juice, and remaining salt and pepper to the skillet. Toss everything together to heat through and evenly coat with the garlic and oil mixture.
Gently fold in the cherry tomatoes and fresh basil leaves just before serving.
Serve the pasta warm, garnished with additional basil leaves if desired.
Nutrition Facts
Calories |
1751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2741 mg | 119% | |
| Total Carbohydrate | 161.0 g | 59% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 14.7 g | ||
| Protein | 140.3 g | 281% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1858 mg | 40% | |
*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.
