Today's recipe follows on some common themes I've seen arise in my recipes lately, fast and easy.  Tonight I got home from Crossfit at 7:45pm and wanted something quick.  I had chicken in the fridge, but was getting sick of plain chicken and veggies (something I often resort to when I'm in a rush) so I decided I'd try to spice things up a bit.  Best Recipes has a great Moroccan chicken stir fry recipe so I just made a few adjustments to make it paleo friendly and it turned out delicious.  Glad I'll have leftovers for lunch tomorrow!


  • 1 chicken breast, chopped into pieces
  • 1/2 tbsp olive oil
  • 1/2 onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 tsp ginger, minced
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1/2 tsp paprika
  • 1/2 tbsp oregano
  • 1/2 can diced tomatoes
  • 1/2 cup chicken stock
  • Salt and pepper


  1. In a pan cook the chicken in the olive oil
  2. Once it's finished cooking, remove from pan and set aside
  3. Add to the pan the bell pepper, onion, garlic, ginger and all spices, sauté until bell pepper and onion become soft
  4. Add back in the chicken along with the diced tomatoes and chicken stock, let simmer for 1o minutes

Preparation time: 10 minutes | Cook time: 25 minutes | Number of Servings: 2