Garlic Chicken, Red Peppers and Mushroom Sauce

Garlic Chicken, Red Peppers and Mushroom Sauce
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Garlic Chicken, Red Peppers and Mushroom Sauce

Servings 4

Total Time: 95 minutes

Cook Time: 35 minutes

Passive Time: 1 hour

Nutrition Information

calories 269

carbohydrate 13g

protein 25g

fat 15g


  • 1 pound(s) chicken breasts, boneless, skinless diced
  • 2 tablespoon(s) olive oil divided
  • 1/2 teaspoon(s) sea salt (optional)
  • 1/4 teaspoon(s) black pepper
  • 1/2 teaspoon(s) chili powder
  • 1 medium garlic clove(s) minced
  • 1 medium onion(s) diced
  • 10 medium mushroom(s), white button or cremini sliced
  • 2 medium bell pepper(s), red sliced
  • 1/3 cup(s) coconut milk, full fat


  1. Marinate chicken in half of olive oil, sea salt (optional), black pepper, chili powder and garlic. Refrigerate for 1 hour.
  2. Shortly before meal time, heat 2 medium skillets over medium-high heat.
  3. In one, saute marinated chicken until browned and almost fully cooked.
  4. Heat rest of olive (or coconut) oil in the other skillet. Add onion and saute for about 5 minutes, stirring occasionally. Add mushrooms and continue to cook until tender.
  5. Add red pepper, coconut milk and browned chicken and stir. Cook for an additional 5-10 minutes, or until the chicken is completely done.

Photo courtesy: Johnette Palumbo
This recipe inspired in part or in whole from here