Paleo Stir-Fried Vegetables and Chicken

Discover the perfect balance of flavor and nutrition with this Paleo Stir-Fried Vegetables and Chicken recipe, a quick and wholesome one-pan dish brimming with vibrant veggies and tender, marinated chicken. Packed with nutrient-dense ingredients like crisp broccoli, sweet red bell peppers, and earthy mushrooms, this meal is paleo-friendly, gluten-free, and soy-free, thanks to the use of coconut aminos. The chicken is coated in a light arrowroot powder marinade for a touch of thickness, while fresh ginger and garlic infuse every bite with bold aromatics. Stir-fried to perfection in avocado oil, this dish is ready in just 30 minutes, making it an ideal option for weeknight dinners. Enjoy it as a stand-alone meal or paired with cauliflower rice for a complete and satisfying Paleo experience.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 lb boneless, skinless chicken breast
• 3 tbsp coconut aminos
• 1 tbsp arrowroot powder
• 3 cloves garlic
• 1 tbsp fresh ginger
• 1 whole red bell pepper
• 2 cups broccoli florets
• 2 medium carrots, thinly sliced
• 1 medium zucchini, sliced
• 1 cup mushrooms, sliced
• 3 stalks green onions
• 1 tsp sesame oil (optional)
• 2 tbsp avocado oil
• 0.5 tsp sea salt
• 0.25 tsp black pepper

Directions

Step 1

Slice the chicken breast into thin strips and place it into a mixing bowl.

Step 2

Add 1 tablespoon of coconut aminos and arrowroot powder to the chicken, tossing to coat. Let it marinate for 10 minutes while you prepare the vegetables.

Step 3

Mince the garlic and grate the ginger. Slice the red bell pepper, carrots, zucchini, mushrooms, and green onions into bite-sized pieces. Cut the broccoli into small florets.

Step 4

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

Step 5

Add the marinated chicken to the skillet and stir-fry for 4-5 minutes, or until the chicken is fully cooked and slightly golden. Remove the chicken from the skillet and set it aside.

Step 6

In the same skillet, add the remaining 1 tablespoon of avocado oil, followed by the minced garlic and ginger. Cook for 30 seconds until fragrant.

Step 7

Add the broccoli, carrots, and red bell pepper to the skillet. Stir-fry for 3-4 minutes, or until these vegetables begin to soften but remain crisp.

Step 8

Add the zucchini, mushrooms, and green onions to the skillet. Stir-fry for another 2-3 minutes.

Step 9

Return the cooked chicken to the skillet and add the remaining 2 tablespoons of coconut aminos, sesame oil (if using), sea salt, and black pepper. Toss everything together to coat evenly and heat through, about 1-2 minutes.

Step 10

Serve the stir-fry immediately while hot, either on its own or with cauliflower rice for a complete Paleo meal.

Nutrition Facts

Serving size	(1337.9g)

Amount per serving	% Daily Value*
Calories	1317.9

Total Fat 49.7g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 385.6mg	0%
Sodium 2466.0mg	0%
Total Carbohydrate 58.8g	0%
Dietary Fiber 15.5g	0%
Total Sugars 28.0g
Protein 157.5g	0%

Vitamin D 36.7IU	0%
Calcium 263.2mg	0%
Iron 8.8mg	0%
Potassium 2886.0mg	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: 34.1%

Protein: 48.0%

Carbs: 17.9%