Whole30 Black Pepper Chicken
Elevate your weeknight dinner game with this irresistibly flavorful Whole30 Black Pepper Chicken recipe! Tender, bite-sized pieces of seasoned chicken thighs are seared to perfection and paired with vibrant sautéed vegetables like bell pepper and onion. The dish is brought to life with a glossy, savory sauce made from coconut aminos, chicken broth, freshly grated ginger, and a punch of black pepper for a bold, peppery kick. Thickened with tapioca starch, this Whole30-compliant recipe captures the essence of your favorite takeout-style black pepper chicken—but with a wholesome twist! Quick to prepare in under 35 minutes, it's an ideal healthy, gluten-free, and paleo-friendly meal. Top with fresh scallions for a pop of color and enjoy alongside cauliflower rice or green veggies for a complete, satisfying dinner.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons avocado oil
- 1 medium yellow onion
- 1 large red bell pepper
- 3 large garlic cloves
- 1 inch piece fresh ginger
- 0.25 cup coconut aminos
- 0.25 cup chicken broth
- 2 teaspoons ground black pepper
- 2 teaspoons tapioca starch
- 0.5 teaspoon sea salt
- 0.25 cup scallions
Instructions
Cut the chicken thighs into 1-inch cubes and season with sea salt and 1 teaspoon of black pepper.
In a small bowl, whisk together coconut aminos, chicken broth, the remaining black pepper, and tapioca starch until the starch is fully dissolved. Set aside.
Heat half of the avocado oil in a large skillet over medium-high heat.
Add the chicken pieces in a single layer and sear for about 2-3 minutes on each side until they're golden brown and cooked through. Remove from the skillet and set aside.
In the same skillet, add the remaining avocado oil. Add finely chopped onion and diced red bell pepper. Sauté for 3-4 minutes until the vegetables are softened.
Add minced garlic and grated ginger to the onion and bell pepper. Cook for an additional minute until fragrant.
Return the chicken to the skillet. Add the sauce and stir to combine.
Cook for about 3-4 more minutes, letting the sauce thicken and coat the chicken and vegetables evenly.
Sprinkle chopped scallions over the top for garnish.
Serve immediately and enjoy your Whole30 Black Pepper Chicken!
Nutrition Facts
Calories |
1418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.8 g | 100% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2784 mg | 121% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 23.0 g | ||
| Protein | 123.8 g | 248% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 167 mg | 13% | |
| Iron | 7.2 mg | 40% | |
| 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.
