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Easy Paleo Chicken With Baby Spinach And Mini Sweet Peppers

Delicious and easy stir-fry paleo chicken with baby spinach and mini sweet peppers is ready in a snap.
Course Dinner
Cuisine American
Keyword chicken stir fry, one-pan meal
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 459kcal


  • 2 pounds chicken breasts cut into thin strips
  • 2 tablespoons avocado oil
  • 1 pound mini sweet peppers
  • 4 cloves garlic chopped
  • salt and pepper to taste
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon oregano
  • 2 tablespoons butter
  • 10 ounces baby spinach
  • 1/4 cup Parmesan cheese grated
  • 2 tablespoons parsley
  • 1 tablespoon lemon juice


  • In a large frying pan or wok, heat avocado oil over a medium flame, but not smoking.
  • Add chicken and cook, stirring continuously until the chicken is tender, about three-four minutes. Remove the chicken to a plate and set aside.
  • Then stir fry the sliced peppers along with garlic, crushed red pepper, oregano,salt, and pepper.
  • When the peppers are just cooked, 1-2 minutes, add butter and stir until it melts.
  • 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.
  • Turn off the flame and add Parmesan cheese, parsley, and lemon juice. Toss and serve.


  • 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