If you’re on the hunt for a quick and mouthwatering meal that fits your Paleo lifestyle, this paleo BBQ chicken skillet is the perfect match. It brings the tangy taste of barbecue sauce together with tender chicken and veggies, all in one pan. Think fewer dishes, less fuss, and plenty of flavor. By the end of this recipe, you’ll have a hearty dinner that’s both healthy and satisfying, without a long list of complicated steps.
Ingredients
- 1 pound boneless, skinless chicken thighs (cut into bite-size pieces)
- 1 tablespoon avocado oil (or olive oil)
- 1 small onion, chopped
- 1 bell pepper (red or green), sliced
- 2 cloves garlic, minced
- 1 cup Paleo-friendly BBQ sauce (look for a brand without refined sugar)
- 2 tablespoons coconut aminos (alternative to soy sauce)
- ½ teaspoon smoked paprika (optional for extra smoky flavor)
- Sea salt and freshly ground black pepper, to taste
Directions
- Warm your skillet: Heat the avocado oil over medium-high heat in a large skillet. You want the pan nice and hot before adding anything else.
- Season and sauté: Season your chicken pieces with salt and pepper, then add them to the hot oil. Cook for about 5–7 minutes or until browned on all sides. Transfer the chicken to a plate and set aside.
- Cook the veggies: In the same skillet, toss in the chopped onion, sliced bell pepper, and minced garlic. Sauté for a few minutes until the onion softens, stirring occasionally so nothing burns.
- Combine flavors: Return the chicken to the skillet, then add the Paleo-friendly BBQ sauce, coconut aminos, and smoked paprika if you’re using it. Stir everything together, letting the flavors mingle.
- Simmer: Lower the heat to medium and let the sauce bubble gently. Cook for about 5 more minutes so the chicken is fully cooked and the sauce thickens slightly.
- Taste and tweak: Give it a little taste test, adjusting seasoning with extra salt, pepper, or coconut aminos.
Nutrition Facts
Below is a rough estimate per serving (assuming four servings):
| Nutrient | Amount Per Serving |
|---|---|
| Calories | ~300 kcal |
| Protein | ~30 g |
| Carbs | ~10 g |
| Fat | ~15 g |
(Note: The exact numbers can vary based on the specific BBQ sauce and chicken cuts you use.)
Final Thoughts
A paleo BBQ chicken skillet like this one is proof that healthy eating can still be packed with flavor. You’ll love how the chicken turns tender and juicy, all while soaking up that smoky-sweet sauce. Best of all, it’s easy to customize. Feel free to add mushrooms, zucchini, or broccoli if you want more veggies. Just keep the same basic cooking steps, and you’ll have a nutrient-dense meal in no time.
Frequently Asked Questions (FAQs)
Can I use chicken breasts instead of thighs?
Absolutely. Chicken breasts will work fine, though they might cook a bit faster. Keep an eye on them to avoid drying out, and adjust your cook time as needed.
Is store-bought BBQ sauce Paleo-friendly?
It depends on the brand. Look for one that’s free of refined sugar, high-fructose corn syrup, or artificial ingredients. If you can’t find a suitable store-bought option, you can always whip up a homemade Paleo barbecue sauce.
How can I make this recipe spicier?
If you like a little heat, add some cayenne pepper or extra chili flakes during the simmer. You could also throw in a chopped jalapeño with your veggies for an extra kick.
Ingredients
1 pound boneless, skinless chicken thighs (cut into bite-size pieces)
1 tablespoon avocado oil (or olive oil)
1 small onion, chopped
1 bell pepper (red or green), sliced
2 cloves garlic, minced
1 cup Paleo-friendly BBQ sauce (look for a brand without refined sugar)
2 tablespoons coconut aminos (alternative to soy sauce)
1/2 teaspoon smoked paprika (optional for extra smoky flavor)
Sea salt and freshly ground black pepper, to taste
Directions
- Warm your skillet: Heat the avocado oil over medium-high heat in a large skillet. You want the pan nice and hot before adding anything else.
- Season and sauté: Season your chicken pieces with salt and pepper, then add them to the hot oil. Cook for about 5–7 minutes or until browned on all sides. Transfer the chicken to a plate and set aside.
- Cook the veggies: In the same skillet, toss in the chopped onion, sliced bell pepper, and minced garlic. Sauté for a few minutes until the onion softens, stirring occasionally so nothing burns.
- Combine flavors: Return the chicken to the skillet, then add the Paleo-friendly BBQ sauce, coconut aminos, and smoked paprika if you’re using it. Stir everything together, letting the flavors mingle.
- Simmer: Lower the heat to medium and let the sauce bubble gently. Cook for about 5 more minutes so the chicken is fully cooked and the sauce thickens slightly.
- Taste and tweak: Give it a little taste test, adjusting seasoning with extra salt, pepper, or coconut aminos.
