Paleo Savory Stir-fry with Vegetables and Chicken
Transform your weeknight dinner routine with this Paleo Savory Stir-fry with Vegetables and Chicken—a colorful, nutrient-packed meal that's bursting with vibrant flavors and wholesome ingredients. Tender chicken breast is marinated in a fragrant blend of coconut aminos, fresh ginger, and garlic, then stir-fried to perfection alongside a medley of crisp vegetables, including broccoli, bell pepper, zucchini, carrots, and mushrooms. This paleo-friendly dish is cooked in coconut oil for a subtle hint of sweetness and finished with green onions and sesame seeds for a delightful crunch. Ready in just 30 minutes, this recipe is perfect for busy schedules, offering a clean, healthy option that's grain-free, gluten-free, and packed with goodness. Serve it hot, savor the richness of every bite, and elevate your healthy eating game effortlessly!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 0.25 cup coconut aminos
- 1 tablespoon ginger, grated
- 2 cloves garlic, minced
- 1 medium red bell pepper, sliced
- 2 cups broccoli florets
- 1 medium carrot, julienned
- 1 medium zucchini, sliced
- 1 cup button mushrooms, sliced
- 2 tablespoons coconut oil
- 2 stalks green onions, chopped
- 1 tablespoon sesame seeds
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Cut the chicken breast into bite-sized pieces and season with salt and black pepper.
In a medium bowl, mix together coconut aminos, grated ginger, and minced garlic to create a marinade.
Add the chicken pieces to the marinade, making sure they are well-coated. Set aside for 5-10 minutes while you prepare the vegetables.
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
Once the oil is hot, add the marinated chicken to the skillet. Cook for 5-7 minutes or until the chicken is fully cooked and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Add the sliced red bell pepper, broccoli florets, julienned carrot, sliced zucchini, and sliced mushrooms.
Stir-fry the vegetables for 5-7 minutes until they are tender-crisp.
Return the cooked chicken to the skillet with the vegetables. Toss everything together until well combined and heated through.
Sprinkle the stir-fry with chopped green onions and sesame seeds before serving.
Serve hot and enjoy your Paleo Savory Stir-fry with Vegetables and Chicken.
Nutrition Facts
Calories |
1303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2713 mg | 118% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 29.5 g | ||
| Protein | 158.3 g | 317% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 238 mg | 18% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2721 mg | 58% | |
*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.
