Paleo Stir-Fried Chicken with Vegetables

Elevate your dinner menu with this vibrant and healthy Paleo Stir-Fried Chicken with Vegetables, a quick and wholesome recipe packed with flavor and nutrition. Perfectly marinated strips of tender chicken are stir-fried to golden perfection before being combined with a colorful medley of crisp-tender vegetables like broccoli, carrots, zucchini, and red bell pepper. Infused with the savory umami of coconut aminos and a zesty hint of garlic and ginger, this dish delivers a truly satisfying dining experience. Prepared in just 30 minutes, this one-pan wonder is grain-free, gluten-free, and dairy-free, making it ideal for paleo and low-carb diets. Top it off with optional garnishes of sesame oil, green onions, and toasted sesame seeds for extra flair and serve it hot for a meal that's as beautiful as it is nutritious.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1/4 cup coconut aminos
• 1 tbsp arrowroot powder
• 2 tbsp avocado oil
• 2 cups broccoli florets
• 1 cup carrots, julienned
• 1 large red bell pepper, thinly sliced
• 1 medium zucchini, thinly sliced
• 3 cloves garlic, minced
• 1 tsp ginger, minced
• 1 tsp sesame oil (optional for garnish)
• 2 green onions, sliced (optional for garnish)
• 1 tsp toasted sesame seeds (optional for garnish)

Directions

Step 1

Slice the chicken breasts into thin strips and place them in a bowl.

Step 2

In a small bowl, whisk together 2 tablespoons of coconut aminos and the arrowroot powder until smooth. Pour it over the chicken strips, tossing to coat. Let the chicken marinate for 10 minutes while preparing the vegetables.

Step 3

Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat.

Step 4

Add the chicken strips to the skillet in a single layer, cooking for 3-4 minutes on each side until cooked through and slightly golden. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add the remaining tablespoon of avocado oil and heat again over medium-high heat.

Step 6

Add the broccoli, carrots, red bell pepper, and zucchini to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.

Step 7

Push the vegetables to the sides of the skillet and add the garlic and ginger to the center. Stir-fry for 30 seconds until fragrant.

Step 8

Return the cooked chicken to the skillet with the vegetables.

Step 9

Add the remaining 2 tablespoons of coconut aminos to the skillet and stir everything together. Cook for an additional 2-3 minutes, allowing the flavors to combine and the sauce to coat the chicken and vegetables.

Step 10

Remove the skillet from heat and drizzle with sesame oil if desired. Garnish with green onions and sesame seeds for added flavor and presentation.

Step 11

Serve hot and enjoy your paleo stir-fried chicken with vegetables!

Nutrition Facts

Serving size	(1363.2g)

Amount per serving	% Daily Value*
Calories	1365.8

Total Fat 50.5g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat g
Cholesterol 385.6mg	0%
Sodium 1617.2mg	0%
Total Carbohydrate 69.7g	0%
Dietary Fiber 17.2g	0%
Total Sugars 36.8g
Protein 154.7g	0%

Vitamin D 4.5IU	0%
Calcium 299.9mg	0%
Iron 8.8mg	0%
Potassium 2830.0mg	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: 33.6%

Protein: 45.8%

Carbs: 20.6%