Paleo Pepper Chicken
Transform your weeknight dinner routine with Paleo Pepper Chicken, a vibrant, healthy dish brimming with bold, wholesome flavors. This recipe features tender chicken strips marinated in a savory blend of coconut aminos, freshly ground black pepper, and a hint of sea salt, stir-fried to perfection alongside colorful bell peppers, fragrant onion, and aromatic garlic. Every bite is layered with the warmth of fresh ginger and a pop of cilantro, offering a paleo-friendly, gluten-free meal that's both nutrient-rich and incredibly satisfying. Ready in under 45 minutes, this skillet dish is ideal for busy families or anyone looking to enjoy a quick, flavor-packed meal without compromising on clean eating. Perfectly balanced and irresistibly colorful, Paleo Pepper Chicken will quickly become a weeknight favorite!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 3 medium bell peppers (any color)
- 1 large onion
- 4 cloves garlic
- 1 tablespoon freshly ground black pepper
- 0.25 cup coconut aminos
- 2 tablespoons coconut oil
- 1 teaspoon fresh ginger
- 0.5 teaspoon sea salt
- 2 tablespoons cilantro
Instructions
Begin by preparing the ingredients: slice the chicken breasts into thin strips, slice the bell peppers into thin strips, and slice the onion. Mince the garlic cloves and grate the fresh ginger.
In a large mixing bowl, combine the chicken strips with freshly ground black pepper, sea salt, and coconut aminos. Toss to coat the chicken evenly and let it marinate for 10 minutes while preparing other ingredients.
Heat a large skillet over medium heat and add 1 tablespoon of coconut oil. Once the oil is hot, add the marinated chicken pieces. Cook for about 8 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
Add the remaining tablespoon of coconut oil to the same skillet. Add the sliced onions and minced garlic to the skillet. Sauté for 3-4 minutes until the onions become translucent.
Add the sliced bell peppers to the skillet with the onions and garlic. Stir fry the vegetables for about 5-7 minutes until they are tender-crisp.
Return the cooked chicken to the skillet and add the grated ginger. Stir everything together and cook for an additional 2-3 minutes to let the flavors meld.
Remove the skillet from the heat and garnish the Paleo Pepper Chicken with chopped cilantro.
Serve the Paleo Pepper Chicken hot, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
1724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 2766 mg | 120% | |
| Total Carbohydrate | 69.6 g | 25% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 41.7 g | ||
| Protein | 222.8 g | 446% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1524 mg | 32% | |
*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.
