Paleo Stir-Fried Vegetables and Chicken
Elevate your weeknight meals with this quick and flavorful Paleo Stir-Fried Vegetables and Chicken recipe! Packed with vibrant, nutrient-rich veggies like broccoli, zucchini, and bell peppers, tender marinated chicken strips, and aromatic garlic and ginger, this dish is a feast for the senses. Tossed in savory coconut aminos and cooked to perfection in avocado oil, this gluten-free and dairy-free stir-fry is perfect for those following a Paleo lifestyle. Ready in just 30 minutes, it’s the ultimate healthy yet satisfying meal, whether served on its own or paired with cauliflower rice. Simple to prepare and bursting with fresh flavors, this recipe is a go-to for clean eating and quick dinner solutions!
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breast
- 3 tbsp coconut aminos
- 1 tbsp arrowroot powder
- 3 cloves garlic
- 1 tbsp fresh ginger
- 1 whole red bell pepper
- 2 cups broccoli florets
- 2 medium carrots, thinly sliced
- 1 medium zucchini, sliced
- 1 cup mushrooms, sliced
- 3 stalks green onions
- 1 tsp sesame oil (optional)
- 2 tbsp avocado oil
- 0.5 tsp sea salt
- 0.25 tsp black pepper
Instructions
Slice the chicken breast into thin strips and place it into a mixing bowl.
Add 1 tablespoon of coconut aminos and arrowroot powder to the chicken, tossing to coat. Let it marinate for 10 minutes while you prepare the vegetables.
Mince the garlic and grate the ginger. Slice the red bell pepper, carrots, zucchini, mushrooms, and green onions into bite-sized pieces. Cut the broccoli into small florets.
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat.
Add the marinated chicken to the skillet and stir-fry for 4-5 minutes, or until the chicken is fully cooked and slightly golden. Remove the chicken from the skillet and set it aside.
In the same skillet, add the remaining 1 tablespoon of avocado oil, followed by the minced garlic and ginger. Cook for 30 seconds until fragrant.
Add the broccoli, carrots, and red bell pepper to the skillet. Stir-fry for 3-4 minutes, or until these vegetables begin to soften but remain crisp.
Add the zucchini, mushrooms, and green onions to the skillet. Stir-fry for another 2-3 minutes.
Return the cooked chicken to the skillet and add the remaining 2 tablespoons of coconut aminos, sesame oil (if using), sea salt, and black pepper. Toss everything together to coat evenly and heat through, about 1-2 minutes.
Serve the stir-fry immediately while hot, either on its own or with cauliflower rice for a complete Paleo meal.
Nutrition Facts
Calories |
1318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2466 mg | 107% | |
| Total Carbohydrate | 58.8 g | 21% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 28.0 g | ||
| Protein | 157.5 g | 315% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 263 mg | 20% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2886 mg | 61% | |
*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.
