Whole30 Chicken Jalfrezi
Discover a bold and flavorful twist on a classic with this Whole30 Chicken Jalfrezi! Packed with tender, golden-browned chicken breast, colorful strips of red and green bell peppers, and the warming spices of garam masala, turmeric, and cumin, this dish is both a feast for the eyes and the taste buds. A vibrant medley of garlic, ginger, and fresh cilantro ensures every bite is bursting with authentic, aromatic goodness. Made without any added sugars or processed ingredients, this healthier take on a traditional favorite is perfect for those following a Whole30, Paleo, or gluten-free lifestyle. Ready in under an hour, it’s an easy, crowd-pleasing weeknight dinner that pairs beautifully with cauliflower rice or zoodles for a complete, wholesome meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 3 tablespoons avocado oil
- 1 large red onion
- 1 medium green bell pepper
- 1 medium red bell pepper
- 4 garlic cloves
- 1 inch fresh ginger
- 14.5 ounces canned diced tomatoes
- 2 green chilies
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.25 cup fresh cilantro
- 1 lime
Instructions
Cut the chicken breasts into bite-sized pieces. Set aside.
Slice the red onion and bell peppers into strips. Mince the garlic and finely grate the ginger.
In a large skillet over medium-high heat, add 2 tablespoons of avocado oil. Once hot, add the chicken pieces. Cook until browned on all sides, approximately 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of avocado oil. Add the sliced onion and cook until translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes until fragrant.
Add the sliced green and red bell peppers to the skillet, and stir-fry for about 4-5 minutes until they begin to soften.
Return the chicken to the skillet, and add the canned diced tomatoes and their juices.
Slice the green chilies and add them to the skillet.
Sprinkle in the ground cumin, coriander, turmeric, garam masala, paprika, and salt. Stir well to ensure the spices are evenly distributed.
Reduce the heat to medium and let the mixture simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
Chop the fresh cilantro and add it to the skillet, stirring to combine.
Slice the lime and squeeze its juice over the jalfrezi. Adjust seasoning if necessary.
Serve the chicken jalfrezi hot, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
1911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 587 mg | 196% | |
| Sodium | 3441 mg | 150% | |
| Total Carbohydrate | 69.4 g | 25% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 33.3 g | ||
| Protein | 223.3 g | 447% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 376 mg | 29% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3987 mg | 85% | |
*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.
