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Paleo Chicken and Vegetable Stir-Fry
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Paleo Chicken and Vegetable Stir-Fry

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This paleo chicken and vegetable stir-fry is a quick and easy meal that is packed with flavor and nutrients. Made with tender chicken breast, a variety of colorful vegetables, and a hint of coconut aminos, this dish is perfect for a weeknight dinner or a special occasion. The combination of crunchy bell peppers, tender snow peas, and sweet carrots creates a delightful texture, while the coconut aminos add a rich and savory flavor. This recipe is also paleo-friendly, making it a great option for those following a paleo diet. With only 20 minutes of cooking time, this recipe is perfect for busy individuals who want a healthy and delicious meal without sacrificing flavor or nutrition.

Time Cook
15
Level
Intermediate
Calories
420
Allergens
Soy, Gluten

Ingredients

1 lb
Chicken Breast
260 Calories
2 tbsp
Coconut Aminos
10 Calories
1 tbsp
Coconut Oil
120 Calories
2 cups
Bell Peppers
60 Calories
1 cup
Snow Peas
55 Calories
2 cups
Carrots
60 Calories
1/4 cup
Cilantro
20 Calories
1 tbsp
Sesame Seeds
50 Calories
2 cloves
Garlic
10 Calories
1 tsp
Ginger
5 Calories

Step-by-Step Instructions

1
Heat the coconut oil in a large skillet or wok over medium-high heat. Add the chicken breast and cook for 5-6 minutes per side, or until cooked through. Remove from the skillet and set aside.
2
Add the sliced bell peppers, snow peas, and carrots to the skillet. Cook for 4-5 minutes, or until the vegetables are tender-crisp. Add the minced garlic and grated ginger and cook for an additional minute.
3
In a small bowl, whisk together the coconut aminos and a pinch of salt and pepper. Pour the sauce over the vegetables and cook for an additional 2 minutes, or until the sauce has thickened slightly.
4
Slice the cooked chicken breast and serve on top of the vegetable mixture. Garnish with chopped cilantro and a sprinkle of sesame seeds. Serve with a side of cauliflower rice or a fresh salad.

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