Description
This Sugar-Free One-Pot Black Pepper Chicken is a bold, clean-eating dinner that brings serious flavor without added sugars. Tender chicken, crisp veggies, and a rich black pepper sauce all come together in one skillet for a low-carb, high-protein meal that’s fast and fiery.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken thighs or breasts, cubed
- 1 tablespoon cornstarch or arrowroot powder (optional, for coating)
- 1 tablespoon olive oil or avocado oil
- 1 small onion, sliced
- 1 bell pepper, sliced
- 2 garlic cloves, minced
- 1 tablespoon freshly cracked black pepper
- 2 tablespoons coconut aminos or low-sodium soy sauce
- 1 tablespoon rice vinegar or apple cider vinegar
- 1/4 cup low-sodium chicken broth
- Salt, to taste
- Optional garnish: green onions or sesame seeds
Instructions
- Prepare Chicken:
- Toss chicken pieces with cornstarch and a pinch of salt for a light crust (optional).
- Sear Chicken:
- In a large skillet, heat oil over medium-high heat. Add chicken and cook for 5–6 minutes until browned and cooked through. Remove and set aside.
- Sauté Vegetables:
- In the same pan, add sliced onion and bell pepper. Sauté for 3–4 minutes until just tender. Stir in garlic and black pepper, cooking for 30 seconds.
- Add Sauce & Simmer:
- Stir in coconut aminos, vinegar, and chicken broth. Bring to a simmer. Return chicken to the pan and toss to coat.
- Finish:
- Cook for another 2–3 minutes until the sauce thickens slightly and everything is well coated. Serve hot with cauliflower rice or steamed veggies.
Notes
- Adjust black pepper to taste—start with less if you’re sensitive to heat.
- Use tamari for a gluten-free option.
- Add mushrooms or broccoli for extra nutrition and texture.
Nutrition
- Calories: 280 kcal
- Sugar: 1g (natural)
- Sodium: 430mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 90mg
