Whole30 Pepper Chicken
Savor the bold, zesty flavors of this **Whole30 Pepper Chicken**, a healthy, gluten-free, and paleo-friendly recipe that's perfect for weeknight dinners or meal prep. Made with tender, bite-sized chicken pieces simmered in a savory sauce of coconut aminos, garlic, ginger, and black pepper, this dish is bursting with flavor while staying completely Whole30-compliant. Fresh bell peppers and onions add a subtle sweetness and satisfying crunch, while a touch of arrowroot powder creates a lusciously thick sauce without using any grains. Ready in just 35 minutes, this wholesome recipe is cooked in avocado oil for a nutrient-rich boost and finished with vibrant green onions for a pop of freshness. Serve this pepper chicken over cauliflower rice or alongside roasted vegetables for a complete, nourishing meal that’s as good for your taste buds as it is for your health. Perfect for anyone looking for a flavorful, Whole30-approved dinner idea!
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Recipe Information
Ingredients
- 1 lb chicken breasts
- 2 teaspoons black pepper
- 1 cup coconut aminos
- 3 garlic cloves
- 1 inch piece ginger
- 1 medium onion
- 1 large bell pepper
- 2 tablespoons arrowroot powder
- 2 tablespoons avocado oil
- 1 cup chicken broth
- 1 teaspoon sea salt
- 2 stalks green onions
Instructions
Cut the chicken breasts into bite-sized pieces and season with 1 teaspoon of sea salt and 1 teaspoon of black pepper.
Peel and finely chop the garlic and ginger, and slice the onions, bell pepper, and green onions.
In a small bowl, mix 1 cup of chicken broth with 2 tablespoons of arrowroot powder until smooth. Set aside.
Heat a large skillet over medium-high heat and add 2 tablespoons of avocado oil.
Add the chicken pieces to the skillet and cook for about 5-6 minutes until they are lightly browned and just cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped garlic, ginger, and sliced onion. Sauté for 2-3 minutes until the onion is translucent.
Add the sliced bell pepper and stir-fry for another 2 minutes until just tender.
Pour in the coconut aminos, the remaining 1 teaspoon of black pepper, and the chicken broth mixture. Stir well and let it come to a simmer.
Once the sauce starts to thicken, return the chicken to the skillet and toss to coat in the sauce. Cook for an additional 2-3 minutes to ensure the chicken is heated through.
Sprinkle the sliced green onions over the top, stir once more, and remove from heat.
Serve hot and enjoy your flavorful Whole30 Pepper Chicken!
Nutrition Facts
Calories |
1436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 7489 mg | 326% | |
| Total Carbohydrate | 96.0 g | 35% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 60.5 g | ||
| Protein | 148.1 g | 296% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1020 mg | 22% | |
*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.
