Paleo Chicken With Olives And Squash – a quick savory paleo stir-fry dish that’s perfect for easy weeknight meal.
Sometimes there are dishes – like this chicken with olives, capers, and squash dish – you sort of just invent it out of random.
We are in the countdown days of cleaning up our fridge before our epic Asia trip and it occurred to me that this is actually the first time we travel out of the country since I started paleo in late January, 2015.
And this chicken with olives and squash dish is the one I decided to make when we are under time crunch but still want to eat well at home before the trip.
I actually made two versions of this chicken and olives dish. The one you see today is the simple version flavored with garlic, chili pepper, and salt. The other version – with the same preparations and ingredients – is seasoned with sumac, smoke paprika, and red pepper flakes. Thanks to my friend Terri @nocrumbsleft’s wonderful spice gifts !
Both are so good and so addictive.
The key point of this dish is to make sure that the chicken breast is sliced as thin as possible. → Think of thin sliced sashimi fillet.
The meat will cook faster and it’s less likely to turn dry. The wonderful sweet juice from the squash combined with savory olives, capers, and garlic. Hmmm……my kind of comfort food ! :))
Whether you are running out of time or planning on an upcoming trip, this chicken with mixed olives and squash might just be your go-to solution for the busy life.
Paleo Chicken with olives and squash. A delicious, simple and quick way to enjoy a savory meal/dinner during the work week. This Chicken with olives and squash will become one of your go-to favorites !
- 1.5 lbs Skinless chicken breast thinly sliced to pieces
- ½ cup white onions or shallots sliced
- 3 cloves garlic sliced
- 2 tsp dry chili pepper flakes optional
- 2 large zucchini slice in half then diced into smaller pieces
- 2 large yellow squash slice in half then diced into smaller pieces
- 2 tbsp mixed olives more if desired, pitted
- 4 tsp capers more if desired
- 2 tbsp olive oil
- 2 tsp sea salt
- 2 tsp ground black pepper
Heat a large wok or saute pan with 2 tbsp olive oil over medium-high heat. When the saute pan starts smoking slightly, turn the heat down then add sliced garlic, onions, dry chili pepper flakes (optional), and sprinkle some salt to fragrant the oil (about 10 seconds).
Turn the heat back up to medium-high. Add sliced chicken, 2 tsp sea salt, 2 tsp black pepper. Stir with a wooden spoon and saute the chicken until the surface turns slightly white.
Add mixed olives and capers. Continue to stir fry for an additional minute.Then add zucchini and yellow squash. Continue to stir fry and make sure all ingredients are cooked evenly (about 1 min).
Turn the heat down to medium and cover with a lid for about 3 minutes. The steam will cook the squash evenly. When the meat is cooked through and the squash turns soft (but not mushy), scoop out the ingredients and leave the remaining liquid in the pan.
Reduce the liquid over high heat for another 2 to 3 minutes until it thickens. Pour the sauce over the dish & Enjoy !