Paleo Black Pepper Chicken

Savor the bold flavors of this Paleo Black Pepper Chicken, a wholesome and flavorful dish that's as clean as it is delicious. Perfectly seasoned bite-sized chicken thighs are stir-fried with vibrant red bell peppers, tender onions, and aromatic garlic and ginger, then coated in a rich, peppery coconut aminos-based sauce. Thickened with arrowroot powder and free of soy or refined ingredients, this recipe is Paleo-friendly and gluten-free, making it a guilt-free indulgence for health-conscious eaters. Ready in just 35 minutes, it’s an easy weeknight dinner that pairs beautifully with cauliflower rice or sautéed greens for a satisfying, wholesome meal. Bursting with fresh, savory flavors, this one-pan dish will quickly become a staple in your Paleo recipe rotation.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken thighs
• 0.25 cup Coconut aminos
• 0.25 cup Chicken broth
• 2 tablespoons Freshly cracked black pepper
• 2 tablespoons Coconut oil
• 3 cloves Garlic cloves
• 1 tablespoon Fresh ginger
• 1 small Yellow onion
• 1 medium Red bell pepper
• 2 stalks Green onions
• 1 tablespoon Arrowroot powder
• 1 tablespoon Water
• 0.5 teaspoon Sea salt

Directions

Step 1

Start by slicing the chicken thighs into bite-sized pieces.

Step 2

Mince the garlic cloves and grate the fresh ginger. Thinly slice the onion and bell pepper. Chop the green onions and set aside.

Step 3

In a small bowl, whisk together coconut aminos, chicken broth, and freshly cracked black pepper. Set aside.

Step 4

In a large skillet or wok, heat 1 tablespoon of coconut oil over medium-high heat. Add the chicken pieces and season with sea salt.

Step 5

Cook the chicken for about 5-7 minutes until browned and mostly cooked through. Remove the chicken from the skillet and set aside.

Step 6

In the same skillet, add the remaining tablespoon of coconut oil. Add the minced garlic, grated ginger, sliced onion, and red bell pepper. Stir fry the vegetables for about 3-4 minutes until they are tender-crisp.

Step 7

Return the chicken to the skillet and pour in the coconut aminos mixture. Stir well to coat the chicken and vegetables in the sauce.

Step 8

In a small bowl, mix the arrowroot powder with water to create a slurry.

Step 9

Pour the slurry into the skillet and stir continuously until the sauce thickens, about 1-2 minutes.

Step 10

Taste the dish and adjust seasoning if necessary with additional sea salt or black pepper.

Step 11

Garnish the dish with chopped green onions before serving.

Step 12

Serve hot and enjoy your Paleo Black Pepper Chicken with your choice of Paleo-friendly sides, such as cauliflower rice or sautéed greens.

Nutrition Facts

Serving size	(873.5g)

Amount per serving	% Daily Value*
Calories	1423.2

Total Fat 78.8g	0%
Saturated Fat 37.0g	0%
Polyunsaturated Fat 0.5g
Cholesterol 567.0mg	0%
Sodium 2779.2mg	0%
Total Carbohydrate 47.7g	0%
Dietary Fiber 9.3g	0%
Total Sugars 20.0g
Protein 123.4g	0%

Vitamin D 31.8IU	0%
Calcium 196.2mg	0%
Iron 8.4mg	0%
Potassium 1799.5mg	0%

*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.

Source of Calories

Fat: 50.9%

Protein: 35.4%

Carbs: 13.7%