Easy Paleo Chicken With Baby Spinach And Mini Sweet Peppers

4 from 6 votes

A quick and delicious stir fry featuring tender chicken, fresh baby spinach, and vibrant mini sweet peppers, for a nutritious weeknight dinner.

Course Dinner

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 459kcal

In a large frying pan or wok, heat avocado oil over a medium flame, but not smoking.
2 tablespoons avocado oil
Add chicken and cook, stirring continuously until the chicken is tender, about three-four minutes. Remove the chicken to a plate and set aside.
2 pounds chicken breasts
Then stir fry the sliced peppers along with garlic, crushed red pepper, oregano,salt, and pepper.
1 pound mini sweet peppers, 4 cloves garlic, 1/2 teaspoon crushed red pepper, 1 teaspoon oregano, salt and pepper to taste
When the peppers are just cooked, 1-2 minutes, add butter and stir until it melts.
2 tablespoons butter
Finally, toss the chicken back in the wok with the spinach and keep the ingredients moving constantly by stirring with a wooden spoon for a minute or two. You'll find that the spinach wilts as the flavors merge.
10 ounces baby spinach
Turn off the flame and add Parmesan cheese, parsley, and lemon juice. Toss and serve.
1/4 cup Parmesan cheese, 1 tablespoon lemon juice, 2 tablespoons parsley

Lay out all of your ingredients before you start cooking because this dish will be ready in a snap.
Don’t have avocado oil on hand? That’s o.k. You may substitute extra-virgin olive oil or whichever oil you prefer. You don’t need to have a high flame. Just keep the flame on medium and make sure the oil doesn’t start to smoke.
Leftovers will keep in an airtight container in the fridge for 4 days.

Calories: 459kcal

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