Paleo Spicy Chicken Deluxe
Prepare your taste buds for a fiery and flavor-packed culinary delight with the Paleo Spicy Chicken Deluxe! This wholesome recipe combines tender, spice-rubbed chicken thighs with a medley of vibrant vegetables—like red bell peppers, zucchini, and onion—sautéed to perfection in aromatic garlic and ginger. Enhanced with coconut aminos for a naturally savory touch, this paleo-friendly dish is packed with bold seasonings like smoked paprika, cayenne, and cumin, making every bite irresistibly satisfying. Ready in just 40 minutes, this nutritious recipe is ideal for weeknight dinners and adheres to paleo principles without compromising on deliciousness. Garnished with fresh cilantro and served with lime wedges for a refreshing citrus finish, it’s a complete, flavorful meal that’s gluten-free, dairy-free, and downright unforgettable.
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Recipe Information
Ingredients
- 4 pieces chicken thighs, boneless and skinless
- 3 tablespoons olive oil
- 3 cloves fresh garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon paprika
- 0.5 teaspoon ground cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper, freshly ground
- 1 large red bell pepper, sliced
- 1 medium zucchini, sliced into thin rounds
- 1 medium yellow onion, sliced
- 2 tablespoons coconut aminos
- 2 tablespoons fresh cilantro, chopped
- 1 whole lime, cut into wedges
Instructions
In a small bowl, combine paprika, ground cayenne pepper, ground cumin, smoked paprika, sea salt, and black pepper. Mix well to create a spice rub.
Rub the spice mixture evenly over the chicken thighs on both sides. Let the chicken rest while you prepare the vegetables.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken thighs to the skillet and cook for 5-6 minutes on each side, or until golden brown and fully cooked (165°F/74°C internal temperature). Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Reduce heat to medium and add the minced garlic, grated ginger, yellow onion, red bell pepper, and zucchini. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
Return the cooked chicken thighs to the skillet. Add coconut aminos and stir to coat the chicken and vegetables evenly in the sauce. Cook for an additional 2-3 minutes to allow the flavors to meld together.
Remove from heat and garnish the dish with freshly chopped cilantro.
Serve hot with lime wedges on the side for an extra burst of citrus flavor. Enjoy your Paleo Spicy Chicken Deluxe!
Nutrition Facts
Calories |
1431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.8 g | 114% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 3255 mg | 142% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 23.0 g | ||
| Protein | 111.6 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2230 mg | 47% | |
*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.
