Description
This Healthy One-Pot Black Pepper Chicken is a nutritious, stir-fry-style meal made with lean chicken, crisp veggies, and a peppery, soy-based sauce. It’s lower in oil and sugar, high in flavor, and ready in under 30 minutes—perfect for a weeknight win!
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil or avocado oil
- 1 small onion, sliced
- 1 bell pepper, sliced
- 2 cups broccoli florets
- 3 garlic cloves, minced
- 1 tablespoon freshly ground black pepper (adjust to taste)
- 2 tablespoons low-sodium soy sauce or coconut aminos
- 1 tablespoon rice vinegar or lime juice
- 1/2 tablespoon cornstarch or arrowroot (optional, for thickening)
- 1/4 cup water or low-sodium chicken broth
- Salt, to taste
- Optional garnish: green onions, sesame seeds
Instructions
- Cook Chicken:
- Heat oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes until golden and fully cooked. Remove and set aside.
- Sauté Veggies:
- In the same pan, add onion, bell pepper, and broccoli. Cook for 4–5 minutes until slightly tender but still crisp. Add garlic and cook for another 30 seconds.
- Add Sauce:
- In a small bowl, mix soy sauce, vinegar, black pepper, and water. Add cornstarch if using.
- Pour sauce into skillet, stir well, and return chicken to the pan.
- Simmer & Finish:
- Simmer everything together for 2–3 minutes, until the sauce thickens and coats the chicken and veggies. Season to taste.
- Serve:
- Serve hot over brown rice, quinoa, or cauliflower rice. Garnish if desired.
Notes
- Use coconut aminos and arrowroot for a paleo/gluten-free version.
- Add mushrooms, snap peas, or carrots for even more veggie goodness.
- Store leftovers in the fridge for up to 3 days—great for meal prep!
Nutrition
- Calories: 300 kcal
- Sugar: 3g
- Sodium: 410mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
