This Paleo Chicken and Broccoli is one of my favorite meals to make. It is so quick, has so much flavor, and is Whole30 and gluten free.
Chicken and broccoli is such a classic Asian take-out dish that I have enjoyed so many times and I'm excited to re-make it and share it.
Here are the ingredients you'll need. That toasted sesame oil is so important!! That is what gives the chicken and broccoli the signature taste and a little is all you need. The broccoli will seem like too much at first, but it cooks way down. I like to use dark meat for this because it is hard to over-cook, has more flavor, and is cheaper. Feel free to use chicken breast if you want though.
In a large skillet, add the oil, broccoli, ginger, salt, garlic powder, red pepper flakes, and coconut aminos. Cook over medium/high heat for 5 minutes until the broccoli starts to become tender and turns bright green.
Add in the chicken and turn the heat to high. Cook for 5-7 minutes or until chicken is fully cooked through. If desired, add 1 tablespoon of tapioca starch and stir well- this will thicken up the sauce. Serve over zucchini noodles or cauliflower rice.
Like I do a lot of times, I prepped the broccoli and chicken ahead of time so this meal came together in just over 10 minutes. That includes spiralizing the zucchini while the chicken was cooking! I love how easy it all is!
The zucchini noodles worked perfectly with it.
This does have a little spice, not too much, but you may want to adjust the red pepper to taste.
This is such a great meal for summer when you don't feel like heating up the house and want something quick and healthy.
You may also enjoy my Paleo Beef and Broccoli.
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Paleo Chicken and Broccoli
Ingredients
- 3 tablespoons toasted sesame oil
- 7 cups broccoli cut into bite size pieces
- 2 tablespoons grated ginger
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon red pepper flakes or to taste
- ⅔ cup coconut aminos
- 2 pounds chicken cut into bite-size pieces
- 1 tablespoon tapioca starch optional if you want a thicker sauce
Instructions
- Place oil in a large skillet and add broccoli, ginger, salt, garlic powder, red pepper flakes and coconut aminos.
- Cook over medium/high heat for 5 minutes until broccoli starts to soften.
- Add the chicken and turn the heat to high.
- Cook until chicken is fully cooked, stirring regularly, about 5 minutes.
- If desired, add tapioca starch and stir well until sauce is thickened.
- Serve over zucchini noodles or cauliflower rice.
Nutrition Information
Jill says
This is one of my favorite recipes!!! And the best part of it... all three of my kids love it too!
Jessica DeMay says
Thanks, Jill! I'm so glad it's a family favorite.
Mike says
Do you sautee the zucchini noodles?
Debora says
Loved just staring Paleo great recipe
Jessica DeMay says
Thanks, Debora! So glad you like it!
Stacy Ash says
I just finished eating this recipe and it's amazing!! I felt like I ate take out. I had to add a red bell pepper to it because I was short a cup of broccoli. Still, it was great!! It was quick and easy too!!
Jessica DeMay says
Thanks for trying it, Stacy! I'm so glad you like it 🙂
Sonia says
Do you have the nutrient or calories per serving data?
Aaron says
Can't thank you enough for this recipe. I was struggling with chicken and broccoli (eating a lot of it atm) but this recipe has made it so I can't wait for lunch.
Thank you so much
Jessica DeMay says
You're welcome, Aaron! So glad you're enjoying my recipe!
Chrissy says
What is the nutritional information for this recipe?
Jessica DeMay says
Hi Chrissy- I don't calculate nutrition facts, but you can use a website like My Fitness Pal if you want to figure all that out. Enjoy!
Tyler says
This was soooooo good ! Thanks for sharing ! I can’t wait to try your other recipes ?
Jessica DeMay says
You're welcome, Tyler! Thanks for trying it! Hope you find some more of my recipes you love 🙂
Carrie says
I see there are 6 servings, but what is the serving size?
Jessica DeMay says
Hi Carrie- that's just an estimate. I don't give serving sizes since they're so individualized. It's about 6 servings, but make it however many you want.