Paleo+chicken+recipes-digital.pdf

contents. .............. 2. Creamy chicken alfredo recipe ................ 3. Crock pot chicken soup ...................... 4. Crispy chicken and waffles ................... 5. Bacon-wrapped stuffed chicken breast .......... 6. Jalapeño lime chicken ....................... 7. Baked popcorn chicken ...................... 8. Spicy honey ‘soy’ chicken skewers ............. 9. One-pan lemon and herb chicken .............. 10. Easy chicken mango lettuce wraps ............. 11. Perfect herb roasted chicken recipe ............ 12. Bacon chicken bake recipe ................... 13. Pesto baked chicken recipe ................... 14. The best paleo chicken pot pie ................ 15. Coconut curry chicken with turmeric ............ 16. Creamy spinach artichoke chicken dinner ........ 17. Creamy chicken marsala recipe ............... 18. Slow cooker honey sesame chicken recipe ....... 1. Crock pot rosemary citrus chicken

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19. Honey lime chicken skewers with avocado dipping sauce

.............................

37

........ 21. Perfect slow cooker roast chicken .............. 22. Paleo chicken enchilada casserole recipe ........ 23. Chicken tortilla-less soup ..................... 24. Pumpkin chicken curry ...................... 25. Zesty chicken chile verde soup ................ 26. Honey sriracha chicken wings ................. 27. Slow cooker chicken chili ..................... 28. Macadamia-crusted chicken nuggets ........... 29. One-pan honey turmeric chicken .............. 20. Paleo crockpot chicken cacciatore recipe

39 41 43 45 47 49 51 53 55 57

30. One-pan harvest chicken dinner with

.......... 31. Crockpot curry chicken ...................... 32. Garlic-tossed chicken wings .................. 33. Crock pot hawaiian pulled chicken chard wraps ... brussels sprouts and butternut squash

59 61 63 65

34. Crock pot shredded chicken sloppy joes with sweet potato bun

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35. Crock pot shredded chicken with peach bbq sauce

36. Crock pot chicken chile verde ................. 37. One-pan maple dijon chicken & brussels sprouts .. 38. Chicken tacos with strawberry avocado ......... 39. Bruschetta chicken ......................... 40. Chicken apple sausage patties ................ 41. Healthy chicken lettuce wraps ................

67 69 71 73 75 77 79 81

....... 83 43. Easy tandoori chicken recipe .................. 85 44. Sticky sweet caramelized baked chicken legs ..... 87 45. Mushroom-onion hasselback chicken ........... 89 46. Grilled hawaiian pineapple chicken ............. 91 47. Baked crispy, crunchy buffalo chicken tenders .... 93 48. Smoky maple glazed chicken legs ............. 95 49. Winner winner cashew-crusted chicken dinner .... 97 50. Pad see ew with light zucchini noodles .......... 99 51. Bacon chicken salad ........................ 101 52. Slow cooker chipotle chicken soup ............. 103 53. Easy creamy chicken salad recipe .............. 105 54. Turmeric chicken noodle soup ................ 107 55. Coconut-crusted chicken fingers .............. 109 56. Easy tahini-marinated chicken ................. 111 57. Cajun chicken pasta ......................... 113 58. Chicken pot pie soup ........................ 115 42. Tortilla-free cashew chicken lettuce tacos

59. Chicken with creamy coconut sun-dried

.............................. 117 60. Unfried chicken recipe ....................... 119 tomato sauce

CROCK POT ROSEMARY CITRUS CHICKEN SERVES: 3

PREP: 5 MINS

COOK: 8 HRS

INGREDIENTS:

INSTRUCTIONS:

• 1 pound boneless,

1. Season the chicken breasts with salt and pepper to taste on each side and place them in the slow cooker.

skinless chicken breast • 3 T lemon juice • 2 T fresh squeezed orange juice • 1 T honey • 4 orange slices • 4 sprigs fresh rosemary

2. In a small bowl, whisk together the lemon juice, orange juice, and honey until combined. Pour the juice over the chicken. 3. Place the orange slices on top of the chicken breasts, and lay the rosemary over everything. 4. Turn the slow cooker on low for 8 hours, and cover.

• salt & pepper to taste

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| PALEO CHICKEN RECIPES

PALEO CHICKEN RECIPES |

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CREAMY CHICKEN ALFREDO RECIPE SERVES: 3

PREP: 10 MINS

INGREDIENTS:

INSTRUCTIONS:

• 1 large head

1. Preheat oven to 400°F.

cauliflower, cut into florets • 3 cups chicken broth or bone broth • ½ t sea salt • ¼ t black pepper • 1 T coconut oil • 1 pound boneless, skinless chicken breast • 2 T grass-fed butter • 6 cloves garlic, roughly minced • 1 small head broccoli, cut into florets • 1 pound summer squash

COOK: 30 MINS

2. In a stockpot, bring chicken broth to a boil. Add the cauliflower and allow it to cook for about 15 minutes or until fork tender. 3. While the cauliflower is cooking, begin the chicken. Season the chicken with salt and pepper, and heat 1 T coconut oil in an oven-safe skillet over a medium-high heat. Carefully place the chicken in the skillet and pansear for about 3 minutes per side, until golden brown. Transfer the skillet to the oven and allow the chicken to cook for 15-20 minutes, or until internal temperature reaches 160 degrees. 4. In a clean skillet, melt the butter over a medium heat. Saute the garlic for a minute or two, until fragrant. Transfer the butter and garlic to a food processor or high speed blender, and set aside. 5. In the same skillet saute the broccoli in the remaining melted butter for 6-8 minutes or bright green and crisp. Remove from heat and set aside. 6. Once the cauliflower is fork tender, reserve the broth as you spoon the florets into the food processor with the butter and garlic. Spoon 1 cup of the broth into the food processor. Add the salt and pepper and puree until smooth. Add more broth as needed until it becomes a smooth sauce. 7. Using a spiral slicer or julienne peeler, slice the summer squash into long thin noodles. In the skillet used to cook the broccoli, saute the spiralized squash ribbons for 2-3 minutes until cooked, but still crisp. Stir in the in the cauliflower sauce and cooked broccoli. 8. Slice the chicken and top the pasta. Serve and enjoy!

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| PALEO CHICKEN RECIPES

PALEO CHICKEN RECIPES |

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CROCK POT CHICKEN SOUP SERVES: 3-4

PREP: 5 MINS

COOK: 4 HRS

INGREDIENTS:

INSTRUCTIONS:

• 2 chicken breasts

1. Cut ends of zucchini; place zucchini through the spiralizer to create zucchini noodles.

• 2 T olive oil • 3 full size carrots, sliced

2. Drizzle crock pot with olive oil.

• 1 yellow onion, diced

3. Place chicken in the bottom of the pot and then top with carrots, celery, zucchini noodles, thyme, chicken broth, salt, and pepper.

• 2 T fresh parsley

4. Cook on high for 4 hours.

• 2 zucchini

5. Chicken should now be easy to cut. Serve noodle soup in bowls; add more salt and pepper to taste.

• 2 celery stalks, sliced

• ½ t dried thyme • 64 oz. chicken broth

6. Enjoy!

• Salt and pepper to taste

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| PALEO CHICKEN RECIPES

PALEO CHICKEN RECIPES |

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CRISPY CHICKEN AND WAFFLES SERVES: 2

PREP: 10 MINS

COOK: 10 MINS

INGREDIENTS:

INSTRUCTIONS:

• For the chicken:

1. In a skillet, heat ¼ cup coconut oil till bubbling. Set up your dredging station: in a bowl, beat one egg, then, in a large plastic bag, combine ¼ cup tapioca flour, ½ teaspoon each of garlic powder, paprika, salt, and pepper. Dip drumsticks into egg, then add to bag and seal. Shake vigorously until chicken is coated evenly. Shake off the excess.

• 2 large chicken drumsticks (approx. 1 lb.) • 1 egg • ¼ cup tapioca flour • ½ t garlic powder • ½ t paprika • ½ t salt • ½ t pepper • ¼ cup coconut oil • For the waffle: • ¼ cup almond milk (or milk of choice) • ½ t apple cider vinegar • 1 egg • ½ T coconut oil • 1 t coconut sugar • ¼ cup tapioca flour • ¼ cup coconut flour • ½ t baking powder • ¼ t salt

2. Carefully add dredged chicken to oil. Cook drumsticks 10-15 minutes per side, until chicken is cooked all the way through and crust is golden brown and crunchy. 3. While chicken fries, combine almond milk and apple cider vinegar in a bowl. Set aside for 3 minutes. 4. Whisk into faux buttermilk, 1 egg, ½ teaspoon coconut oil and coconut sugar. In a separate bowl, combine flours, baking powder and salt. Whisk dry ingredients into wet. Tip: if mixture becomes too thick and dry, thin it out with milk as needed. 5. Cook waffle in a waffle iron according to your waffle iron’s instructions. Ours took under 5 minutes. 6. When cooked through, remove chicken onto paper towels, padding excess oil. Serve chicken and waffles drizzled with syrup and, if you desire, butter.

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| PALEO CHICKEN RECIPES

PALEO CHICKEN RECIPES |

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BACON-WRAPPED STUFFED CHICKEN BREAST SERVES: 3-4

PREP: 30 MINS

COOK: 45 MINS

INGREDIENTS:

INSTRUCTIONS:

• 1 T coconut oil

1. Preheat oven to 375°F℉.

• 12 ounces fresh mushrooms, sliced

2. In a large skillet, melt the coconut oil over medium heat.

• ½ onion, chopped • 2 garlic cloves, minced • ½ t dried rosemary • Salt to taste • Ground black pepper to taste • 3 large boneless skinless chicken breasts • 3-6 slices bacon

3. Add the mushrooms, onion, garlic, rosemary, salt, and pepper. 4. Cook, stirring often, until mushrooms and onions are tender and liquid has evaporated. 5. Meanwhile, butterfly the chicken breasts and pound to ⅓” thickness. 6. Divide the mushroom filling between the chicken breasts. 7. Roll up and wrap in bacon. 8. Transfer to glass baking dish. 9. Bake for 35-45 minutes, or until cooked through. 10. Turn the oven to broil and cook just until bacon starts to crisp. 11. Enjoy!

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| PALEO CHICKEN RECIPES

PALEO CHICKEN RECIPES |

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JALAPEÑO LIME CHICKEN SERVES: 3

PREP: 2 HRS

COOK: 15 MINS

INGREDIENTS:

INSTRUCTIONS:

• 3 chicken breasts

1. In a small bowl or ramekin, prepare the marinade by adding the lime juice, extra virgin olive oil, cumin, red pepper flakes, salt, pepper, and 1 slice of jalapeno.

• 1 jalapeno, sliced into ¼- inch pieces widthwise • 3 T lime juice • 1 T extra virgin olive oil • ½ t cumin • ¼ t red pepper flakes • Salt and pepper to taste • Cilantro for garnish

2. Place the chicken breasts and marinade in a plastic bag. Put in the refrigerator for a minimum of 2 hours to marinate. 3. Remove chicken marinade from the refrigerator 20 minutes before cooking to bring to room temperature prior to cooking. 4. Heat a skillet to medium heat. Once the skillet is hot, place the chicken on the skillet and pour the marinade over it. Cook 7 minutes until the chicken begins to brown on the bottom, then flip the chicken with a spatula and cook another 7 minutes on the other side, or until fully cooked through. 5. Remove the chicken from the skillet, serve immediately with sliced jalapenos and garnish with cilantro.

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| PALEO CHICKEN RECIPES

PALEO CHICKEN RECIPES |

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BAKED POPCORN CHICKEN SERVES: 4

PREP: 10 MINS

COOK: 15 MINS

INGREDIENTS:

INSTRUCTIONS:

• 1 lb chicken breast, diced into 1-inch

1. Preheat oven to 350°F and grease a baking sheet with coconut oil.

pieces • 1 egg, lightly beaten • 1 T honey • ¾ cup almond flour • ½ t garlic powder • ½ t paprika • ¼ t onion powder • ¼ t black pepper

2. Cut your chicken breasts into bite-sized pieces, about 1-inch cubes, and set aside. 3. In a medium bowl, whisk together your egg and honey until smooth. Place the chicken bites into the egg mixture and coat each side. 4. While the chicken is dredging, mix together the almond flour, garlic powder, paprika, onion powder, and black pepper until combined. 5. Transfer the chicken bites to the coating mixture, a few at a time, and roll each piece to coat all sides. Place the breaded chicken on the prepared baking sheet and bake for 10-12 minutes, flipping halfway through. 6. Let cool 5-10 minutes and enjoy!

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| PALEO CHICKEN RECIPES

PALEO CHICKEN RECIPES |

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SPICY HONEY ‘SOY’ CHICKEN SKEWERS PREP: 10 MINS

COOK: 15 MINS

INGREDIENTS:

INSTRUCTIONS:

• 2 chicken breasts

1. In a medium bowl, mix together the honey, coconut aminos, hot sauce (or sriracha), and the orange juice.

• 2 T raw honey • 2 T coconut aminos • 1 T fresh-squeezed orange juice • 1 clove garlic, minced • 1 t hot sauce or sriracha sauce • salt & pepper to taste

2. Cut the chicken into one- to two-inch bite-sized pieces, and place the chicken pieces in the bowl with the marinade. Stir the chicken to fully coat with the marinade. 3. Allow the chicken to marinate in the refrigerator for 2-4 hours. Once marinated, skewer the chicken onto metal or bamboo skewers. 4. Preheat a grill to medium-high heat. 5. Grill the skewers for 3-6 minutes on each side or until the internal temperature reaches 165℉.

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| PALEO CHICKEN RECIPES

PALEO CHICKEN RECIPES |

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ONE-PAN LEMON AND HERB CHICKEN PREP: 10 MINS

COOK: 30 MINS

INGREDIENTS:

INSTRUCTIONS:

• 2 chicken breasts

1. Heat olive in a large pan over medium heat. Season chicken with salt and pepper to taste. Place chicken breasts in pan and allow to cook until golden brown on one side, about 10 minutes.

• 2 T olive oil • 2 T grass fed butter • ½ cup chicken broth • 2 T fresh lemon juice • 1 t garlic

2. Reduce heat. Turn chicken over. Add butter and garlic. Cook 5 minutes longer.

• 2 T fresh basil, chopped

3. Add chicken broth, lemon juice and dried herbs. Stir and scrape up any bits that are stuck to pan (they add great flavor). Cook for 15 minutes longer until chicken is cooked through.

• 2 lemon slices

4. Garnish with fresh basil and lemon slices.

• ½ t dried thyme • 1 t dried oregano

• Black pepper to taste

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| PALEO CHICKEN RECIPES

PALEO CHICKEN RECIPES |

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EASY CHICKEN MANGO LETTUCE WRAPS SERVES: 4

PREP: 5 MINS

COOK: 25 MINS

INGREDIENTS:

INSTRUCTIONS:

For the Cajun Seasoning:

1. Preheat oven to 400°F.

• 2 t paprika

2. In a small bowl, combine the cajun seasoning ingredients, and whisk until combined. Set aside.

• 1 t garlic powder • ½ t salt • ½ t black pepper • ½ t onion powder • ½ t thyme • ½ t oregano • ½ t cayenne pepper For the Chicken Wraps: • 1 pound boneless, skinless chicken breasts • 1-2 T of the cajun seasoning from above (with no or low salt added) • 2 T of coconut oil • 1-2 heads of romaine lettuce For the Salsa: • 1 mango (peeled and diced) • 1 avocado (diced and peeled) • ½ red onion (sliced thin) • ½ red bell pepper (diced) • ¼ bunch of cilantro (chopped) • Juice from 1 lime

3. Gently pat the chicken dry, and generously sprinkle the cajun mixon both sides. 4. Heat the coconut oil in a skillet over medium to medium-high heat. Carefully lay the seasoned chicken in the hot skillet, and cook it for 3-5 minutes (per side) until lightly blackened. 5. Transfer the skillet into the oven. Cook 10-20 minutes (or until the internal temperature reaches 165 degrees). 6. While the chicken is cooking, create your salsa. In a medium bowl, toss the salsa ingredients together, and set it aside. 7. Remove the chicken from the oven, and allow it to rest for 5 minutes. Then slice the chicken into thin strips. 8. Take one romaine lettuce leaf. As if it were a taco shell, spoon a few slices of chicken and the salsa into the leaf. Serve and enjoy!

• ½ jalepeno (seeded and diced, optional) • ¼ cup chopped macadamia nuts or cashews • Black pepper to taste

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| PALEO CHICKEN RECIPES

PALEO CHICKEN RECIPES |

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PERFECT HERB ROASTED CHICKEN RECIPE PREP: 15 MINS

COOK: 1 HR

INGREDIENTS:

INSTRUCTIONS:

• 1 (3 ½ to 4-pound) whole chicken

1. Preheat the oven to 475°F.

• 1 ½ tablespoons salt • 2 teaspoons black pepper • 1 tablespoon minced garlic • 2 rosemary sprigs • 1 tablespoon chopped thyme leaves • 2 tablespoons chopped parsley leaves (reserve the parsley stems) • ½ cup olive oil • 1 lemon, quartered • 2 bay leaves • ¼ pound baby turnips, peeled and stem ends trimmed • 16 oz orange carrots, peeled and stem ends trimmed

2. Wash the chicken and pat dry. 3. Season well inside and out with the salt and pepper. In a small bowl, combine the garlic, thyme, parsley and olive oil. 4. Rub the olive oil and herb blend into the cavity of the chicken as well as all over the exterior. 5. Place the parsley stems and rosemary sprigs into the cavity of the chicken, and squeeze each lemon quarter into the chicken and place the rind in as well. Place the vegetables in a large mixing bowl, and season with the salt and pepper. Drizzle with the olive oil and place in the cavity. Put the bay leaves inside the chicken and place the bird in a roasting pan or a saute pan, and put it into the oven. 6. Roast for about an hour.

• 1 stalk celery, peeled and chopped • 1 ½ teaspoons salt • ½ teaspoon black pepper • ¼ cup olive oil

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| PALEO CHICKEN RECIPES

PALEO CHICKEN RECIPES |

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BACON CHICKEN BAKE RECIPE SERVES: 4

PREP: 25 MINS

COOK: 30 MINS

INGREDIENTS:

INSTRUCTIONS:

For The Dough:

1. Preheat the oven to 350°F and grease a baking sheet.

• 3 eggs • ½ cup coconut oil • ⅓ cup coconut cream • 1⅓ cups cassava flour • ½ cup coconut flour • ⅓ t salt For The Filling: • 1 T coconut oil • 1½ cups chopped cooked chicken • 4 strips bacon (diced)

2. Make the dough; mix together the eggs, coconut oil, and coconut cream; stir in the flours and salt. Knead a few times and divide into 4 balls. 3. Make the filling: Melt the coconut oil in a skillet over medium and add the chicken, bacon, mushrooms, onion, and garlic; saute until mostly cooked. 4. Mix in the coconut cream and cassava flour and cook and stir until thickened; remove from heat. 5. Roll each dough ball into a thin circle and divide the filling between the dough circles. 6. Fold in the ends and carefully roll up the dough. Place on the baking sheet and brush with egg white. 7. Bake for 25-30 minutes or until golden.

• 12 ounces fresh mushrooms (sliced) • ¼ onion (diced) • 2 garlic cloves (minced) • ⅓ cup coconut cream • 1 T cassava flour • 1 egg white (beaten)

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| PALEO CHICKEN RECIPES

PALEO CHICKEN RECIPES |

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PESTO BAKED CHICKEN RECIPE SERVES: 4

INSTRUCTIONS:

• 1 cup fresh basil leaves (tightly

1. Preheat oven to 400℉.

• 2 T pine nuts • 2 T extra virgin olive oil • 2 garlic cloves • 1 pound chicken breasts • 2 sliced tomaotes

| PALEO CHICKEN RECIPES

COOK: 30 MINS

INGREDIENTS: packed)

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PREP: 5 MINS

2. To prepare the Paleo Basil Pesto, place the basil, pine nuts, olive oil, and garlic in a blender or food processor, and puree on high until a smooth paste begins to form, scraping down the sides every minute or so. 3. Place the chicken in a lightly greased baking dish, and coat the top of each chicken breast with the fresh pesto. Top each chicken breast with 2-3 slices of tomato. Bake for 25 to 30 minutes or until internal temperature reaches 160℉.

PALEO CHICKEN RECIPES |

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THE BEST PALEO CHICKEN POT PIE PREP: 15 MINS

COOK: 60 MINS

INGREDIENTS:

INSTRUCTIONS:

• 1 ½ cups almond flour

1.

• ½ t baking powder • ½ t sea salt • ¼ cup grass-fed butter, melted • 2 t water • 1 lb chicken breasts • 1 T coconut oil • ½ yellow onion diced • 3 medium carrots, diced • 2 cloves garlic, minced • ¼ cup green peas (optional) • ¼ cup almond flour • 2 cups chicken broth • ½ t black pepper • ½ t dried thyme • ½ t dried rosemary

In a medium bowl sift together 1 ½ cups almond flour, baking powder, and sea salt. Mix in butter and water to create a dough. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.

2. Prepare chicken by placing chicken in a large saucepan and cover with water or chicken stock. Bring the pot to a boil for 20-25 minutes or until the internal temperature reaches 170 degrees. Allow to cool slightly and use two forks to shred the chicken into bite-sized pieces. 3. Preheat coconut oil in a large skillet over a medium heat, and preheat oven to 375 degrees. Saute onions and carrots for 3-5 minutes, and add garlic and peas and allow to cook another minute. 4. Add remaining almond flour to coat the vegetables, then add chicken stock and increase to a boil. Once boiling, lower to a simmer to allow the sauce to thicken for 5-8 minutes, and remove pan from heat. 5. Remove the dough from the refrigerator and roll into a pie crust. Spoon chicken mixture into a pie dish and cover with the pie crust. Bake for 30 minutes, or until top is golden brown. Allow to cool for 10 minutes before serving.

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| PALEO CHICKEN RECIPES

PALEO CHICKEN RECIPES |

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COCONUT CURRY CHICKEN WITH TURMERIC PREP: 5 MINS

COOK: 15 MINS

INGREDIENTS:

INSTRUCTIONS:

• 2 chicken breasts

1. Cut up chicken into bite-size pieces.

• 2 T olive oil

2. Heat oil in a skillet, add chicken, and cook until done.

• 1 small yellow onion, diced • 2 garlic cloves, minced • 1 can coconut milk • 3 T red curry paste • 1 t fish sauce • 1 t coconut sugar • 2 t fresh ginger, grated • ¼ t ground turmeric

3. While chicken is cooking, dice onion and mince garlic. Place in a separate skillet with coconut milk, curry paste, fish sauce, sugar, ginger, and turmeric. Bring to a boil, then lower heat to a simmer. 4. Once chicken is cooked, transfer it to the skillet with the sauce. Then simmer it for 10 minutes or so, allowing time for it to absorb the flavor. 5. Stir in cilantro. If you want the sauce to be thicker, stir in 1-2 tablespoons of coconut flour. 6. Serve inside a coconut and enjoy!

• Handful of cilantro

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| PALEO CHICKEN RECIPES

PALEO CHICKEN RECIPES |

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CREAMY SPINACH ARTICHOKE CHICKEN DINNER SERVES: 3-4

PREP: 45 MINS

COOK: 15 MINS

INGREDIENTS:

INSTRUCTIONS:

• 1 cup cashews, soaked for 2

1. Make your cashew cream. In a food processor, add cashews (their soaking water drained), lemon juice, water, apple cider vinegar, 1 teaspoon minced garlic, and 1 to 2 tablespoons of avocado oil. Blend until smooth like cream, adjusting water and oil as needed.

hours up to overnight • Juice of ½ lemon • ½ cup (or more) water • 1 t apple cider vinegar • 3 t minced garlic, divided • 1.5 lbs. chicken drumsticks • ⅓ cup tapioca flour • 8 oz. fresh spinach, washed • 8 whole marinated artichoke hearts • 1 cup chicken broth • 1 t Dijon mustard • Salt and pepper for seasoning • Avocado oil (or other highheat oil) for cooking

2. Dredge your chicken. In a plastic or paper bag, combine tapioca flour with a liberal amount of salt and pepper. Add chicken drumsticks to bag, seal, and shake until drumsticks are evenly coated with flour mixture. Shake off the excess. 3. Coat the bottom of a cast iron skillet or heavyduty frying pan with cooking oil. Pan-fry your chicken over medium-high heat for 25 to 30 minutes, turning throughout, until chicken is cooked through and juices run clear. 4. While chicken cooks, roughly chop your spinach and artichoke hearts. 5. When chicken is cooked through, remove it to a separate plate and set aside. Add to pan 2 teaspoons garlic, Dijon mustard, chicken broth, and salt and pepper to taste. Stir to combine, then add spinach and artichokes. Stir in ½ cup cashew cream and save the excess for other purposes. Cook over medium heat until spinach is wilted and sauce has reduced, around 10 minutes. 6. Add chicken back into sauce and cook in sauce for an additional 5 minutes. Enjoy!

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| PALEO CHICKEN RECIPES

PALEO CHICKEN RECIPES |

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CREAMY CHICKEN MARSALA RECIPE SERVES: 4

PREP: 30 MINS

COOK: 30 MINS

INGREDIENTS:

INSTRUCTIONS:

• 2-½ pounds boneless skinless

1. Begin by carefully using a sharp knife to cut the chicken breasts widthwise into two thin halves. Pound each one to about ⅓″ thickness. Sprinkle the chicken with salt and pepper to taste.

chicken breasts • Salt to taste • Freshly ground black pepper to taste • 1-2 T ghee • 12 oz. fresh mushrooms, sliced • 1 small onion, chopped • 4 garlic cloves, minced • 2 t herbes de provence • Salt to taste • Freshly ground black pepper to taste • ½ cup chicken bone broth • ½ cup marsala or other dry red wine • ¼ cup coconut cream

2. In a large skillet over medium heat, melt 1-2 tablespoons of ghee. Add the chicken and cook a couple minutes per side, or until golden brown and cooked through. You’ll have to do this in batches. Remove the chicken to the serving dish and keep warm. 3. Add another 1-2 tablespoons of ghee to the pan and add the mushrooms, onions, garlic, salt to taste, freshly ground black pepper to taste, and herbes de provence. Cook, stirring frequently, until the vegetables are tender. 4. Add the bone broth and wine to the pan, scraping to remove browned bits. 5. Simmer for a couple minutes, or until the wine has mellowed out a bit. 6. Add the coconut cream and simmer for a couple minutes more. 7. Pour the sauce over the chicken and serve.

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| PALEO CHICKEN RECIPES

PALEO CHICKEN RECIPES |

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SLOW COOKER HONEY SESAME CHICKEN RECIPE SERVES: 4

PREP: 10 MINS

COOK: 3 HRS

INGREDIENTS:

INSTRUCTIONS:

• 3 large uncooked chicken

1. Chop chicken into 1-inch pieces, then salt and pepper each side. Set aside.

breasts, diced into one-inch pieces • Salt and pepper to taste • For the sauce: • 1 T arrowroot powder • 1 T coconut sugar

2. In a medium-sized bowl, whisk together ingredients for the sauce. Be sure to break down any clumps. 3. Place chopped chicken in the bowl and coat with sauce. 4. Transfer sauce and chicken to the crockpot.

• 1 T honey

5. Set crockpot to low. Cook 3-4 hours until chicken is juicy and tender.

• 2 T water

6. Serve immediately.

• 3 T white wine vinegar • ¼ cup coconut aminos • ½ t ground ginger • ½ t minced garlic • ½ t red pepper flakes • 2 T sesame seeds

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| PALEO CHICKEN RECIPES

PALEO CHICKEN RECIPES |

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HONEY LIME CHICKEN SKEWERS WITH AVOCADO DIPPING SAUCE SERVES: 14 SKEWERS

PREP: 5 MINS

COOK: 15 MINS

INGREDIENTS:

INSTRUCTIONS:

• 3 organic chicken breasts

1. Cut up chicken into bite-size cubes.

• 2 T olive oil

2. Heat olive oil in a skillet and place chicken in skillet. Once pink is no longer showing, add honey, garlic and lime juice to the chicken.

• ¼ cup honey • 2 garlic cloves, minced • Juice from 1 lime • 2 ripe avocados • ¼ cup coconut cream • Juice from ½ lime

3. While chicken is cooking, make the dipping sauce. Do so by smashing the avocado in a bowl with a fork. 4. Add coconut cream and lime juice to the avocado and mix with an electric mixer until creamy and smooth. 5. Once the chicken is cooked, remove from heat. 6. Once it’s a bit cooler, put chicken cubes on skewers. 7. Serve with avocado dipping sauce.

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| PALEO CHICKEN RECIPES

PALEO CHICKEN RECIPES |

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PALEO CROCKPOT CHICKEN CACCIATORE RECIPE PREP: 15 MINS

COOK: 6 HRS

INGREDIENTS:

INSTRUCTIONS:

• 2 T of butter or oil of your

1. Cook the butter, onions, tomato paste, oregano, garlic, and red pepper flakes in a small saucepan until the onions are soft.

choice • 1 large onion, minced • ¼ c tomato paste • 1 ½ t of dried oregano • 2 to 3 cloves of garlic, minced (add more if you love garlic) • ¼ t of red pepper flakes

2. Put the onion mixture into the crockpot. 3. Stir in the tomatoes, chicken stock, mushrooms, and wine, if using. 4. Season the chicken pieces with salt and pepper and add them to the crockpot. 5. Mix everything together. 6. Cover and cook on low for four to six hours.

(more or less depending on your preferences for spicy meals) • 1 can of diced tomatoes, drained • ½ cup of chicken stock • 2 lb of cremini or white mushrooms, quartered if large, halved if small • ½ cup of red wine (optional)

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| PALEO CHICKEN RECIPES

PALEO CHICKEN RECIPES |

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PERFECT SLOW COOKER ROAST CHICKEN PREP: 5 MINS INGREDIENTS:

INSTRUCTIONS:

• 1 4-to-6 pound whole

1. Quarter your onion and your lemon and halve the head

chicken • 1 yellow onion • 1 head of garlic (optional) • 1 lemon (an orange will also work) • 1 tablespoon paprika • 2 teaspoon sea salt • 2 teaspoon pepper • 1 teaspoon dried thyme • 8 inches kitchen twine • 2 tired old carrots, parsnips, or celery

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| PALEO CHICKEN RECIPES

COOK: 4 HRS

of garlic by cutting in around the middle. Notice how pretty that garlic looks. 2. Combine your salt, pepper and thyme into a cute little bowl. This will keep your gross chicken fingers from contaminating your regular salt dish and allow you to pinch and sprinkle like a pro. 3. If you’ve decided to make use of some tired old carrots, parsnips, or celery, place them on the bottom of the slow cooker like a roasting rack. (Keep these with the carcass for broth.) 4. Unwrap your chicken. Untie the legs and place your chicken in the slow cooker. (You might as well contaminate as few kitchen surfaces as possible.) Remove any giblets that might be inside the cavity. 5. Sprinkle the the inside of the cavity with the salt, pepper and thyme. Use about half. 6. Stuff the cavity with half the head of garlic, a piece or two of onion, and some lemon. Repeat. Try to alternate items and stuff as much in there as you can. Don’t worry if all of it doesn’t fit, just be sure to use some of each. Finish stuffing with a piece of lemon, leaving it rind side out so it acts as a kind of plug to the cavity. 7. Tie the legs together so that the veg in the cavity stays in place. 8. Sprinkle the rest of the salt, pepper and thyme onto the top of the chicken. 9. Wash your hands, you are now done with chicken ick! 10. Lastly, liberally sprinkle paprika on top of the chicken. The paprika doesn’t really do much for flavor, but it really helps the chicken to look “roasted.” If you miss this step your chicken will still be delish but it will look sad and anemic. 11. Place the lid on your slow cooker and cook on high for four hours. This makes it easy peasy and you’ll only one dish to clean. PALEO CHICKEN RECIPES |

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PALEO CHICKEN ENCHILADA CASSEROLE RECIPE SERVES: 6

PREP: 5 MINS

COOK: 25 MINS

INGREDIENTS:

INSTRUCTIONS:

For the casserole:

1. Preheat the oven to 375ºF.

• 2 large uncooked chicken breasts (diced) • 1 yellow bell pepper (diced) • 1 red bell pepper (diced) • 1 green bell pepper (diced) • 1 orange bell pepper (diced) • 1 medium red onion (diced) For the sauce: • 1 8 oz can of organic diced tomatoes • 1 diced jalapeno (optional)

2. Add all ingredients to a small saucepan, and bring the mixture to boil. Then reduce heat to medium low, and simmer. 3. While the sauce simmers, chop the veggies and chicken—keeping everything the same size (so it bakes evenly). 4. Evenly layer the veggies and chicken in a baking dish. Then pour the enchilada sauce over the top. 5. Bake in the oven for 25-30 minutes— uncovered at 375ºF. 6. Remove from the oven. Serve on a bed of lettuce; top with salsa and avocado.

• ½ cup water • ½ t cumin • ¼ t chili powder • ½ t garlic powder • ¼ t onion powder • Salt & pepper to taste

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| PALEO CHICKEN RECIPES

PALEO CHICKEN RECIPES |

43

CHICKEN TORTILLA-LESS SOUP SERVES: 4-6

PREP: 20 MINS

COOK: 4 HRS

INGREDIENTS:

INSTRUCTIONS:

• 2 T olive oil

1. Preheat olive oil in a large skillet over medium-high heat. Sauté onion, bell pepper, jalapeño and garlic until onions are translucent. Transfer the cooked vegetables into the slow cooker and add the remaining ingredients (excluding the cilantro and guacamole). Cook everything for 4 hours on high, or 8 hours on low.

• 1 yellow onion, diced • 1 red bell pepper, diced • 1 jalapeño, diced • 3 cloves garlic, minced • 3-4 boneless, skinless chicken breast • 1 - 28 ounce can diced tomatoes • 1 - 4 ounce can diced green chiles • 4 cups chicken broth • 2 t chili powder • 1 t ground cumin

2. Once everything is cooked, use a pair of tongs to remove the chicken to a cutting board or plate. Using two forks, or a knife, shred the chicken into bite-sized pieces. Transfer the chicken back into the slow cooker and stir to mix. 3. Spoon the soup into serving bowls and top with cilantro and guacamole. Enjoy!

• black pepper to taste • chopped cilantro, for garnish • guacamole, for garnish

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| PALEO CHICKEN RECIPES

PALEO CHICKEN RECIPES |

45

PUMPKIN CHICKEN CURRY PREP: 10 MINS INGREDIENTS:

INSTRUCTIONS:

• 1 lb boneless skinless chicken

1. Slice chicken breasts into bite size chunks. Season with salt and pepper. Heat 2 tbsp of olive oil over medium heat in a large skillet. Cook chicken, turning occasionally, for 15 minutes or until cooked through.

breasts • 3 T olive oil, divided • 2 T curry powder • 2 T water • 1 cup pumpkin puree (canned or fresh) • 1 can coconut milk • 1 cup bone broth • 3 zucchini and/or summer squash • 6 large mushrooms • Salt and pepper to taste

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| PALEO CHICKEN RECIPES

COOK: 50 MINS

2. While chicken cooks, combine 1 tbsp olive oil, curry powder and water to make a paste. Set aside. 3. Remove chicken from pan and set aside. Add to the pan pumpkin, curry paste, bone broth, coconut milk and salt and pepper. Whisk mixture together until smooth. Cover, and simmer sauce on low for 20 minutes. 4. While sauce simmers, chop squash and mushrooms. 5. Add back into sauce chicken, squash and mushrooms. Combine well, coating everything with sauce. Cook over medium heat for 15 to 20 minutes, until vegetables are tender. Enjoy!

PALEO CHICKEN RECIPES |

47

ZESTY CHICKEN CHILE VERDE SOUP SERVES: 5

INSTRUCTIONS:

• 2 lbs boneless, skinless chicken

1. Peel and wash the tomatillos. Chop them in half then layer on a baking sheet. Broil tomatillos in oven for 5 minutes or until tops are blistered and blackened.

• 8 tomatillos • 1 bunch cilantro • Juice of 3 limes • 1 jalapeño, roughly chopped • 1 t garlic powder • 1 t cumin • 1 t chili powder • 1 t each salt and pepper • ¼ cup water • 1 quart bone broth

| PALEO CHICKEN RECIPES

COOK: 8 MINS

INGREDIENTS: thighs

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PREP: 10 MINS

2. In a food processor, combine blistered tomatillos, cilantro, lime juice, jalapeño, garlic powder, cumin, chili powder, salt, pepper and water. Puree into a verde sauce. 3. In a slow cooker, add verde sauce, chicken, and bone broth. Cook for four hours on high or eight on low. When ready to serve, remove chicken and shred with a fork. 4. Taste broth and adjust seasonings to taste. Add chicken back in and serve.

PALEO CHICKEN RECIPES |

49

HONEY SRIRACHA CHICKEN WINGS SERVES: 5

PREP: 5 MINS

INGREDIENTS:

INSTRUCTIONS:

• 2 lbs. chicken wing drumettes

1. Preheat oven to 350°F. Salt and pepper chicken wings to taste and bake for 30 minutes. Turn wings over and bake an additional 15-20 minutes.

• ⅓ cup gluten-free Tamari (sub Coconut Aminos if you’d like) • 1 t garlic powder • ⅓ cup honey • ⅓ cup ghee • 1 T lime juice • 1 dried chili pepper, chopped • 1 t tapioca flour, made into a slurry • Salt and pepper to taste

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| PALEO CHICKEN RECIPES

COOK: 50 MINS

2. During last 15 minutes of bake time, combine Tamari, garlic powder, honey, ghee, lime juice and chili pepper in a sauce pan. Bring to a boil, then whisk in tapioca flour slurry. 3. Remove wings and coat in sauce. Bring oven temperature up to 375F. Bake wings an additional 5 minutes. 4. To serve, drizzle wings with excess sauce. Enjoy!

PALEO CHICKEN RECIPES |

51

SLOW COOKER CHICKEN CHILI SERVES: 4-6

PREP: 5 MINS

COOK: 7 HRS

INGREDIENTS:

INSTRUCTIONS:

• 8-12 boneless, skinless chicken

1. Chop chicken thighs roughly, into 1-inch pieces, and pop them into the slow cooker.

thighs • 1 16-ounce jar salsa • 1 16-ounce can diced Italian tomatoes • 1 medium yellow onion, chopped • 1 large red pepper, chopped • 2 tablespoons chili powder

2. Pour chili powder into the slow cooker and stir to coat chicken. 3. Add vegetables and stir. 4. Pour the salsa and the tomatoes into the mixture and stir. 5. Put the lid on and set your slow cooker for 4-6 hours on high or 6-8 hours on low. This tastes better the longer it cooks!

Serve over cauliflower rice or in lettuce leaf wraps, with a dollop of guacamole. A sprinkle of shredded cheese also makes a great optional topping. You can also toss in a handful of frozen corn or black beans (or both) for non-paleo family members.

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| PALEO CHICKEN RECIPES

PALEO CHICKEN RECIPES |

53

MACADAMIA-CRUSTED CHICKEN NUGGETS SERVES: 4

PREP: 15 MINS

COOK: 30 MINS

INGREDIENTS:

INSTRUCTIONS:

• 1 T ghee

1. Preheat oven to 425°F.

• 1-½ lbs boneless skinless chicken breasts • 1 cup whole raw macadamia nuts • ⅓ cup coconut flour • ⅓ cup arrowroot starch • 1-½ t Italian seasoning • 1 t garlic powder • ⅓ t salt • ⅓ t ground black pepper • ½ t onion powder • 2 egg whites, beaten until very frothy

2. Grease a large baking sheet with the ghee. 3. Using a sharp knife, cut the chicken breasts into 2-inch pieces and set aside. 4. In a food processor, combine the macadamia nuts, coconut flour, arrowroot starch, Italian seasoning, garlic powder, salt, black pepper, and onion powder. Process until powdery and then dump into a large mixing bowl. 5. Place the frothy egg whites in a bowl. 6. Working with one piece of chicken at a time, dip each piece first in the egg white and then in the macadamia breading, shaking off excess. Place on the baking sheet and repeat until you have breaded all of the chicken pieces. 7. Bake for 25-30 minutes. 8. Enjoy with Paleo ketchup!

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| PALEO CHICKEN RECIPES

PALEO CHICKEN RECIPES |

55

ONE-PAN HONEY TURMERIC CHICKEN SERVES: 2-4

PREP: 4 MINS

COOK: 26 MINS

INGREDIENTS:

INSTRUCTIONS:

• 2-3 T olive oil

1. Preheat oven to 375°F.

• ⅓ cup coconut flour

2. Heat olive oil over stovetop in an ovensafe skillet.

• ½ t ground turmeric • 2 garlic cloves, minced • 3 chicken thighs or breasts • ¼ cup honey • 1 lb of asparagus • Salt and pepper, to taste

3. Meanwhile, combine flour and turmeric in a bowl and coat chicken breasts in flour on both sides. 4. Place chicken in skillet and pan-fry for 3 minutes on each side until lightly browned. 5. Add the honey, garlic and asparagus to the skillet and place it in the oven. Cook chicken for approximately 20 minutes, turning it over, along with the asparagus, after 10 minutes. 6. Sprinkle asparagus with salt and pepper. 7. Enjoy!

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| PALEO CHICKEN RECIPES

PALEO CHICKEN RECIPES |

57

ONE-PAN HARVEST CHICKEN DINNER WITH BRUSSELS SPROUTS AND BUTTERNUT SQUASH SERVES: 4

INSTRUCTIONS:

• 4 chicken breasts

1. Preheat oven to 400ºF and line a large baking sheet with parchment paper. In a large mixing bowl, combine olive oil, apple cider vinegar, garlic, oregano, sea salt and black pepper.

• 3 cups butternut squash, cubed • 1 cup red onion, coarsely chopped • ⅓ cup olive oil • 2 T apple cider vinegar • 1 T garlic, minced • 1 T oregano • 4 sprigs thyme • 1 t sea salt • ¼ t black pepper

| PALEO CHICKEN RECIPES

COOK: 45 MINS

INGREDIENTS: • 3 cups Brussels sprouts, halved

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PREP: 15 MINS

2. Add chicken, Brussels sprouts, butternut squash and onion to bowl. Toss with hands to coat. 3. Place everything onto the baking sheet and arrange evenly. Top with sprigs of thyme. Bake 40-45 minutes, or until center of chicken breasts are cooked through. Pro Tip: If you want to switch up the veggies (or don’t have Brussels sprouts and squash on hand), swap in chopped sweet potatoes and broccoli instead.

PALEO CHICKEN RECIPES |

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CROCKPOT CURRY CHICKEN SERVES: 4

PREP: 15 MINS

COOK: 4 HRS

INGREDIENTS:

INSTRUCTIONS:

• 2 lbs skinless chicken breast

1. Heat the coconut oil in your crockpot and add the Garam Masala and cumin seeds, gently heating them until they begin crackle.

• 2 T tomato paste • 1 T organic, cold-pressed coconut oil • 1 cup full-fat coconut milk • ¾ cup chicken broth • 1 thumb fresh ginger, minced • 2-6 garlic cloves, minced • 1 medium fresh green chilli, minced • 1 onion, finely chopped

2. Add the tomato puree, coconut milk, ginger, garlic, chilli, salt, and pepper, and mix thoroughly. 3. Give your spicy, coconutty mixture a hearty sniff and then throw in the onions, peppers, chicken, and broth. 4. Mix, cover, and cook on High for 4 hours, or Low for 7 or 8 hours.

• 2 medium red bell peppers, diced • 3-4 T Garam Masala • 1 t cumin seeds • Salt and pepper to taste

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| PALEO CHICKEN RECIPES

PALEO CHICKEN RECIPES |

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GARLIC-TOSSED CHICKEN WINGS SERVES: 4

PREP: 5 MINS

COOK: 35 MINS

INGREDIENTS:

INSTRUCTIONS:

• 2 pounds of chicken wings

1. Preheat the oven to 425 degrees F.

• 2 cloves garlic, minced

2. In a large bowl, combine garlic, oil and wine. As always, inhale. You want to take a minute and appreciate that although these wings will taste just as decadent as the crappy take-out ones, they are super healthy and much cheaper.

• 1 tablespoon of sesame oil • ¼ cup white wine • pinch or two red pepper flakes (to taste)

3. Add the wings to the marinade and toss. It’s not absolutely necessary to let them sit in the marinade, but if you can spare the time, let them hang out and get happy for about 30 minutes. Or pop into a ziplock and transport them in the marinade to your potluck venue. 4. Line a baking sheet with foil, and spread the wings out so that none are touching. It may take two sheets, depending upon the size of the wings. 5. Bake for 30 to 40 minutes.

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PALEO CHICKEN RECIPES |

63

CROCK POT HAWAIIAN PULLED CHICKEN CHARD WRAPS SERVES: 5

PREP: 15 MINS

COOK: 5 HRS

INGREDIENTS:

INSTRUCTIONS:

• ½ lb. boneless skinless chicken

1. Place chicken, onions and garlic in a crock pot.

breast • ½ lb. boneless skinless chicken thighs • ½ small onion, diced • 3 garlic cloves, minced • 8 oz. can crushed pineapple, not drained • ¼ cup coconut aminos • 1 lime, juiced • ½ t ground ginger • ¼ t red pepper flakes

2. In a small bowl, combine pineapple, coconut aminos, lime juice, ground ginger, red pepper flakes, salt and pepper. Stir to mix, and then add to crock pot. 3. Cook on low for 4-6 hours. Remove chicken from crock pot and shred with two forks. 4. Return chicken to crock pot, stir to mix all ingredients, and set temperature to warm (or low) until ready to serve. 5. Assemble Swiss chard wraps with desired ingredients.

• ¼ t sea salt • ¼ t black pepper

For the wrap: Swiss chard leaves (or leaf lettuce), avocado slices, shredded carrots, shredded cabbage, green onions, fresh cilantro.

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PALEO CHICKEN RECIPES |

65

CROCK POT SHREDDED CHICKEN SLOPPY JOES WITH SWEET POTATO BUN SERVES: 5

PREP: 15 MINS

COOK: 5 HRS

INGREDIENTS:

INSTRUCTIONS:

• 1 lb. boneless skinless chicken

1. Place all of the ingredients in the crock pot. Mix to combine.

breast • 1 lb. boneless skinless chicken thighs • 14 oz. can tomato sauce • ⅓ cup canned tomato paste • 3 T yellow mustard • 2 T apple cider vinegar • 3 dates, finely chopped • ¾ cup shredded carrots • ½ t garlic powder • ½ t onion powder • ½ t chili powder • ¼ t sea salt • ¼ t black pepper

2. Cover and cook on low for 4-6 hours. 3. Remove chicken from crock pot and shred with two forks. 4. Return back to crock pot, stir to mix all ingredients, and set temperature to warm (or low) until ready to eat. 5. While the chicken is cooking, preheat oven (or grill) to 375ºF. Brush sweet potato rounds with olive oil and a dash with sea salt. Bake for 15 minute or just until soft. Remove from oven and cool slightly. 6. Place chicken between two sweet potato rounds. Add desired toppings such as pickles, onion, greens, broccoli slaw, mayonnaise, etc.

• 2 sweet potatoes, sliced into ¼-inch rounds • Olive oil

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PALEO CHICKEN RECIPES |

67

CROCK POT SHREDDED CHICKEN WITH PEACH BBQ SAUCE SERVES: 8

PREP: 15 MINS

COOK: 4 MINS

INGREDIENTS:

INSTRUCTIONS:

• 4 dates, pitted

1. Place pitted dates in a blender or food processor. Cover with boiling water and set aside for 5 minutes to allow dates to soften.

• ½ cup boiling water • 2 T ghee • ½ cup minced onion • 3 cloves garlic, minced • 1 6 oz can tomato paste • 1 12 oz can diced tomatoes • 2 peaches, peeled and roughly chopped (may substitute 4 canned peach halves) • ¼ C apple cider vinegar • ¼ C dijon mustard • 1 t smoked paprika • 1 T chili powder • ¼ t ground cumin • 1 pinch ground cloves

2. In a small saucepan over medium heat, melt ghee and saute onions 7-8 minutes or until translucent and soft. Add garlic and cook an additional 30 seconds until fragrant. 3. Transfer onion and garlic mixture to blender with the dates. 4. Add remaining ingredients and blend until smooth. Taste and season with salt and pepper as desired. 5. Place chicken breasts in the bottom of crock pot 6. Pour 1 cup BBQ sauce over chicken. Stir to coat each breast then cover with lid and cook on LOW heat for 4 hours or until cooked through.

• ½ t natural liquid smoke • Salt and pepper to taste • 2 lb boneless, skinless chicken breasts • 1 C Peach BBQ Sauce

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| PALEO CHICKEN RECIPES

PALEO CHICKEN RECIPES |

69

CROCK POT CHICKEN CHILE VERDE SERVES: 8

PREP: 5 MINS

COOK: 4 MINS

INGREDIENTS:

INSTRUCTIONS:

• 2 lbs boneless/skinless chicken

1. Place chicken in crock pot.

thighs or breasts (or combination of the two) • 1 jar Salsa Verde (such as Trader Joe’s) • 1 4 oz can fire roasted green chiles • ½ t ground cumin • ½ t dried oregano • Salt and pepper to taste • Fresh cilantro and lime wedges, optional

2. In a small bowl, combine salsa, green chiles, cumin and oregano. Pour over chicken. 3. Place lid on crock pot and cook on LOW heat for 4 hours. 4. Remove lid and allow chicken to cool slightly before shredding it with 2 forks right in the crock pot. 5. Transfer to serving dish, top with chopped fresh cilantro and serve with lime wedges, if desired. 6. Serve over cauliflower rice or in lettuce wraps.

• Cauliflower rice for serving

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PALEO CHICKEN RECIPES |

71

ONE-PAN MAPLE DIJON CHICKEN & BRUSSELS SPROUTS SERVES: 2

PREP: 10 MINS

COOK: 30 MINS

INGREDIENTS:

INSTRUCTIONS:

For the marinade:

1. In a medium bowl, mix together the ingredients for the marinade.

• 1 T extra virgin olive oil • 2 T maple syrup • 2 T Dijon mustard • ½ t crushed red chili peppers • Salt and pepper to taste For the chicken: • 2 large uncooked chicken breasts, at room temperature 30 minutes • 1 lb Brussels sprouts • ¼ t crushed red chili peppers • 1 T extra virgin olive oil

2. Place the chicken in the bowl with the marinade. Marinate in the refrigerator 1 hour (overnight is recommended for best results). 3. Remove chicken from refrigerator and rest at room temperature 30 minutes prior to baking. In the meantime, chop the Brussels sprouts. 4. Preheat oven to 350°F. Prepare a large baking sheet with a slip mat or grease with extra virgin olive oil. 5. Place in a bowl and toss together with extra virgin olive oil and red pepper flakes. 6. Assemble the chicken in the middle of the sheet pan with Brussels sprouts around it. 7. Bake at 350°F for 30 minutes. Remove from the oven and serve immediately.

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PALEO CHICKEN RECIPES |

73

CHICKEN TACOS WITH STRAWBERRY AVOCADO SERVES: 4 TACOS

PREP: 5 MINS

COOK: 10 MINS

INGREDIENTS:

INSTRUCTIONS:

• 4 gluten free soft taco shells

1. Chop chicken into bite-size pieces and marinade with pepper (add more or less for your personal preference)

• 2 chicken breasts • 2 tbsp olive oil • Approx. 1 tbsp pepper • ½ cup strawberries, chopped • 1 avocado • 1 tsp lemon juice

2. Heat olive oil in a skillet and cook chicken until tender and no longer pink. 3. While chicken is cooking, chop strawberries and avocado and place in a bowl; add lemon juice and stir. 4. In a separate skillet, heat taco shells according to instructions on the packaging. 5. Distribute chicken into taco shells evenly; add strawberry avocado mixture. 6. Add more pepper to taste. 7. Enjoy and serve with stuffed peppers.

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| PALEO CHICKEN RECIPES

PALEO CHICKEN RECIPES |

75

BRUSCHETTA CHICKEN SERVES: 4

PREP: 30 MINS

COOK: 50 MINS

INGREDIENTS:

INSTRUCTIONS:

• 4 chicken breasts

1. Preheat oven to 350°.

• ¼ cup balsamic vinegar • ½ cup tomatoes, chopped • ¼ cup fresh basil

2. Once chicken is thawed, place in a sealed ziplog bag with balsamic vinegar and put in refrigerator for 30 minutes*, allowing chicken to absorb the marinade. 3. Chop up tomato and basil and mix together in a bowl. 4. Once chicken is done marinating, place in a 9×13 baking dish and pour tomato basil mixture on top. 5. Bake in oven for 50 minutes or until the chicken is no longer pink. 6. Top with additional balsamic vinegar if desired. 7. Enjoy with a fresh salad!

*You can get away with only marinating it for 10 minutes or so if you’re in a time crunch. The longer you marinate it, the more flavorful the chicken will be

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PALEO CHICKEN RECIPES |

77

CHICKEN APPLE SAUSAGE PATTIES SERVES: 8-10 PATTIES

INSTRUCTIONS:

• 1 T coconut oil

1. In a medium-sized pan or skillet, heat the coconut oil and add the apple, onion, garlic, salt, pepper, poultry seasoning, dried rosemary, dried thyme, and fennel seeds. Cook over medium heat, stirring often, until apple and onion are tender.

• ¼ onion, diced • 2 garlic cloves, minced • Salt to taste • Freshly ground black pepper to taste • 1 t poultry seasoning • ½ t dried rosemary • ½ t dried thyme • ½ t fennel seeds • Dash nutmeg • 1 lb boneless skinless chicken breasts • 1 egg • ½ t salt • Coconut oil for cooking

| PALEO CHICKEN RECIPES

COOK: 20 MINS

INGREDIENTS: • 1 green apple, peeled and diced

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PREP: 30 MINS

2. Meanwhile, place the chicken in a food processor and blend until ground. 3. Add the egg, chicken and onion mixture to the food processor, along with an additional ½ teaspoon salt and process until mixed. 4. Heat up a bit more coconut oil in the skillet over medium heat. Add a few large scoops of the chicken mixture (roughly the size of a golf ball) and press them down with a spoon to flatten into patties. 5. Cook for a 4 minutes per side, or until golden brown and cooked through. 6. Repeat with remaining chicken mixture. Enjoy with a side of Baked Parsnip Fries and Paleo Ketchup!

PALEO CHICKEN RECIPES |

79

HEALTHY CHICKEN LETTUCE WRAPS SERVES: 4

PREP: 10 MINS

COOK: 15 MINS

INGREDIENTS:

INSTRUCTIONS:

For the Wraps:

1. Heat coconut oil in a medium pan over low heat. Add chicken breast and cook 10 minutes, stirring occasionally.

• 1 lb. chicken breast, sliced into 1-inch pieces • 1 head Bibb lettuce • ¼ cup sliced unsalted almonds • 1 cup shredded carrots • 1 cup red bell pepper, julienned • ¼ cup chopped cilantro • 1 T coconut oil for cooking

2. While chicken cooks, use a fork to stir together ingredients for sauce in a mixing bowl. Reserve ⅓ cup of sauce. 3. Pour remaining sauce over chicken and stir well to coat. Cook 5 minutes longer. Serve chicken in lettuce cups topped with bell pepper, carrots, sliced almonds, cilantro and reserved sauce for dipping.

For the Sauce: • ½ cup creamy almond butter • ½ cup full-fat unsweetened coconut milk • 2 T apple cider vinegar • ½ t turmeric • ¼ t sea salt • ⅛ t chili flakes

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PALEO CHICKEN RECIPES |

81

TORTILLA-FREE CASHEW CHICKEN LETTUCE TACOS SERVES: 4

PREP: 10 MINS

COOK: 2 HRS

INGREDIENTS:

INSTRUCTIONS:

For the Chicken Tacos:

1. Cut the chicken into bite-sized pieces and season with salt and pepper. Next, thinly slice the red bell pepper.

• 1 lb chicken breast fillets • Salt and pepper to taste • 1 T extra virgin olive oil • 1 red bell pepper • 1 cup unsalted cashews • 1 head butter lettuce For the Sauce: • 4 T coconut aminos • 3 T raw honey • 2 garlic cloves, minced • 1 t fresh ginger, grated • 2 t toasted sesame seeds

2. In a medium bowl, whisk together the coconut aminos, honey, garlic, ginger, sesame seeds and chicken broth. Set aside. 3. Heat the extra virgin olive oil in a skillet over medium heat. Add the chicken and cook for 1-2 minutes, browning all sides. 4. Add the chicken, bell pepper and sauce to the slow cooker. Cook on low for 2 hours. 5. Whisk the tapioca flour with 3 tablespoons of water, add it to the slow cooker along with the cashews in the last 30 minutes of cooking. 6. To serve, spoon the chicken mixture into individual butter lettuce leaves and enjoy.

• 1 cup chicken broth • 3 T tapioca flour

Tips: • To easily grate the ginger, peel a small knob ahead of time and keep it in the freezer. A zester will work better on frozen ginger!

• You can add any other veggies into this dish along with the bell pepper. For example: broccoli, mushrooms or carrots.

• Boneless chicken thighs can be used instead of chicken breasts.

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PALEO CHICKEN RECIPES |

83

EASY TANDOORI CHICKEN RECIPE SERVES: 4 BREASTS

PREP: 10 MINS

COOK: 15 MINS

INGREDIENTS:

INSTRUCTIONS:

• 4 skinless boneless chicken

1. In a shallow dish, add coconut milk and whisk in seasonings. Reserve ⅓ cup of the sauce for serving.

breasts (thinly sliced) • 1 cup full-fat coconut milk • 1 T paprika

2. Add chicken breasts to dish, and swish around to coat.

• 1 t onion powder

3. Cover and refrigerate 1 hour or overnight.

• 1 t ground cumin • 1 t ground coriander • 1 t sea salt • ½ t ground turmeric • ¼ t cayenne pepper • Chopped cilantro or parsley (for garnish)

4. Preheat grill to 450°F over direct heat. Remove chicken breast from dish, and discard marinade. 5. Place chicken on grill, and cook 6-7 minutes. Flip and cook an additional 7 minutes. 6. Slice or shred chicken, and serve with Paleo naan. 7. Garnish with parsley or cilantro.

• 4 pieces of Paleo naan

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PALEO CHICKEN RECIPES |

85

STICKY SWEET CARAMELIZED BAKED CHICKEN LEGS SERVES: 2

INSTRUCTIONS:

For the Chicken:

1. Preheat oven to 475°F. Prepare a baking sheet with aluminum foil.

• Salt and pepper, to taste For the Sauce: • ½ cup coconut aminos • 4 T white rice vinegar • 1 T melted coconut oil • 2 T raw honey • 4 T raw, creamy sunflower or almond butter • ½ t garlic powder • ¼ t crushed red pepper flakes

| PALEO CHICKEN RECIPES

COOK: 25 MINS

INGREDIENTS: • 5-6 large drumsticks

86

PREP: 10 MINS

2. In a small bowl, mix together the ingredients for the sauce. Set aside. 3. Place each drumstick on the prepared baking sheet, leaving space in between each drumstick. Salt and pepper each drumstick to taste. 4. Using a kitchen brush or spoon, place a generous amount of the sauce on each drumstick. Fully cover each drumstick with the sauce, reserving a small amount of sauce for dipping! 5. Bake for 25 minutes until golden brown. 6. Brush with reserved sauce and serve!

PALEO CHICKEN RECIPES |

87

MUSHROOM-ONION HASSELBACK CHICKEN SERVES: 4

PREP: 10 MINS

COOK: 52 MINS

INGREDIENTS:

INSTRUCTIONS:

• 4 large chicken breasts

1. Preheat oven to 400°F. Melt grass-fed butter in an oven-safe pan over medium heat. Add mushrooms, onions and garlic. Cook until onions soften, about 7 minutes.

• 1 cup portobello mushrooms, finely chopped • ½ cup sweet white onion, minced • ½ cup basil, chopped • 1 t garlic, minced • 2 T grass-fed butter • ½ cup chicken broth + ⅓ cup for oven • 1 t dried thyme • 1 t sea salt • ¼ t black pepper

2. Add ½ cup chicken broth, basil, thyme, sea salt and black pepper. Simmer for 5 minutes, stirring occasionally. Remove from heat and set pan aside. 3. Slice chicken breasts across about 1 inch apart, without cutting all the way through. Spoon mushroom and onion filling into each slice. 4. Place chicken breasts back into pan with any leftover mushroom and onion mixture. Add ⅓ cup chicken broth. 5. Place pan in oven on center rack. Bake 40 minutes. Garnish with additional chopped basil.

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PALEO CHICKEN RECIPES |

89

GRILLED HAWAIIAN PINEAPPLE CHICKEN SERVES: 4

INSTRUCTIONS:

For the Chicken:

1. Whisk together ingredients for marinade and divide in half. Pour half of marinade into a shallow dish. Add chicken breasts and swish around to coat. Marinate at least 2 hours but no longer than 4 hours.

• 4 pineapple rings • 1 handful cilantro, chopped For the Marinade/Glaze: • ⅓ cup extra virgin olive oil or avocado oil • ¼ cup coconut aminos • 2 T apple cider vinegar • 2 t coconut sugar • 1 t minced garlic • ¼ t ground cayenne pepper

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COOK: 20 MINS

INGREDIENTS: • 4 chicken breasts

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PREP: 10 MINS

2. Preheat grill to 400°F. Remove chicken breast from marinade and place on grill. Grill 10 minutes. 3. Brush pineapple rings with reserved marinade and place on grill. Cook 3 minutes each side. 4. Flip chicken and use remaining marinade to baste. Cook chicken 10 minutes longer. Remove from grill. 5. Serve chicken with pineapple rings and garnish with chopped cilantro.

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BAKED CRISPY, CRUNCHY BUFFALO CHICKEN TENDERS SERVES: 12 TENDERS

INSTRUCTIONS:

For the Chicken:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.

sliced into strips • 1 cup almond meal • 1 egg • ¼ t pink Himalayan sea salt For Buffalo Sauce: • 6 T grass-fed butter or ghee, unsalted • ½ cup Paleo hot sauce • 1 T apple cider vinegar

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COOK: 30 MINS

INGREDIENTS: • 1 lb organic chicken breast,

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PREP: 10 MINS

2. Blot chicken with paper towel to remove moisture. Mix together almond meal and sea salt in a shallow bowl. Beat egg in a separate small dish. Dunk chicken tenders in egg and shake off excess. Dredge each tender in almond meal and place on baking sheet. Bake 15 minutes. 3. While chicken tenders bake, melt grassfed butter in a small saucepan and stir in hot sauce and ACV. Divide mixture in half. 4. Remove chicken from oven and brush Buffalo sauce over the top. Place chicken back in oven for 15 minutes. Serve hot with reserved Buffalo sauce.

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SMOKY MAPLE GLAZED CHICKEN LEGS SERVES: 5

PREP: 5 MINS

COOK: 30 MINS

INGREDIENTS:

INSTRUCTIONS:

• 2 lbs. chicken legs with skin (5 legs)

1. Preheat grill to 350°F over direct heat. While grill heats, mix dry seasonings and sprinkle over chicken legs in a large mixing bowl. Use hands to rub seasonings into chicken and evenly coat.

• 2 T tomato paste • 2 T pure maple syrup • 2 t ground cumin • 2 t smoked paprika • ½ t ground turmeric • ⅛ t ground black pepper

2. Place chicken legs on grill and close lid. Grill 10 minutes. Stir together tomato paste and maple syrup while chicken is grilling. 3. After 10 minutes, turn chicken legs over and baste with maple tomato glaze. Grill 10 more minutes, turn again and baste the opposite side with glaze. Grill 10 minutes longer (total of 30 minutes). Serve hot.

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WINNER WINNER CASHEW-CRUSTED CHICKEN DINNER SERVES: 6

PREP: 15 MINS

COOK: 20 MINS

INGREDIENTS:

INSTRUCTIONS:

• 6 medium-sized, skinless chicken

1. Preheat oven to 400°F. Prepare a baking sheet with parchment paper.

breasts • 1 cup raw cashews • 1 large egg + 2 T water

2. In a food processor or blender, pulse the raw cashews until ground into a flour-like mixture. Do not over process.

• 1 t garlic powder

3. Next, set out two medium-sized bowls.

• ½ t paprika

4. In one bowl, whisk together the egg with two tablespoons of water.

• ½ t dried parsley • Salt and pepper, to taste

5. In the other bowl, add the paprika, garlic powder, parsley, salt, pepper and ground cashews. Stir together. 6. Create an assembly line placing the egg wash first, seasoning bowl next, and then the baking sheet. 7. Dip a chicken breast into the egg wash, then the seasonings (coating the chicken liberally), and place on the baking sheet. Repeat for all chicken breasts. 8. Bake for 20 minutes. 9. Remove from the oven and serve immediately.

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PAD SEE EW WITH LIGHT ZUCCHINI NOODLES SERVES: 2

PREP: 45 MINS

COOK: 15 MINS

INGREDIENTS:

INSTRUCTIONS:

For the Pad See Ew:

1. Whisk together the coconut oil, fish sauce and minced garlic. Marinade the chicken in the mixture for at least 30 minutes.

• 1 ½ lb chicken breast, sliced into 1-inch thick strips • 2 T coconut oil • ¼ cup fish sauce • 4 garlic cloves, minced • 3 medium zucchini • ½ lb Chinese broccoli • 2 large eggs, beaten • 3 garlic cloves, minced For the Stir-fry Sauce: • ¼ cup coconut aminos • 2 T fish sauce • 3 T water

2. While the chicken is marinating, use a vegetable peeler to slice the zucchini into thin, wide ribbons. 3. Wash and cut the Chinese broccoli into small pieces, removing the stem. 4. To make the stir-fry sauce, mix the coconut aminos, fish sauce, and water in a small bowl. Set aside. 5. Heat up a large skillet over medium heat and cook the marinated chicken strips until they are cooked through, then set aside. 6. In the same skillet, pour in the beaten eggs and scramble them slightly until just cooked. Set aside. 7. Add a bit of coconut oil to the skillet and cook the garlic and Chinese broccoli until the vegetables are just wilted. 8. Return the scrambled eggs and chicken strips to the skillet. Add the zucchini ribbons and stir-fry sauce. Use a wooden spoon to stir for one minute. Transfer to a plate and serve!

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BACON CHICKEN SALAD SERVES: 1

PREP: 15 MINS

COOK: 10 MINS

INGREDIENTS:

INSTRUCTIONS:

For the Salad:

1. In a small ramekin, mix the ingredients for the dressing. Set aside.

• 1 4-oz chicken breast • 1 T extra virgin olive oil • 2 cups romaine lettuce • 3 T red onion, diced • ¼ cup yellow bell pepper, diced • ½ ripe avocado, sliced • 7 grape tomatoes, sliced lengthwise • 3 slices cooked bacon, chopped • Salt and pepper, to taste For the Dressing: • 5 T ground mustard • 1 T extra virgin olive oil

2. In a small frying pan, add chicken, extra virgin olive oil, salt, pepper and dressing. Cook chicken 5 minutes, then flip and continue cooking another 5 minutes until cooked through. 3. While the chicken cooks, assemble the salad by layering in a large bowl. Start with the lettuce, then bell pepper, red onion, grape tomatoes, and bacon. 4. When the chicken has finished cooking, remove it from the frying pan to a cutting board. Slice it lengthwise into thin strips and add to the top of the salad. Place avocado slices over the top. Drizzle with dressing and eat!

• ½ T avocado • 2 T white balsamic vinegar

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PALEO CHICKEN RECIPES |

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SLOW COOKER CHIPOTLE CHICKEN SOUP SERVES: 8 CUPS

PREP: 10 MINS

COOK: 6 HRS 20 MINS

INGREDIENTS:

INSTRUCTIONS:

• 1 lb. boneless chicken breasts

1. Turn slow cooker to low heat setting and add chicken breasts, tomatoes, onion, chicken stock, chipotle sauce, cumin, smoked paprika and sea salt. Cover and cook 5-6 hours.

• 4 cups chicken stock • 1 15 oz. can full-fat coconut milk • 2 cups ripe tomatoes, diced • 1 cup white onion, chopped • 3 T chipotle peppers in adobo sauce (sauce only) • 2 T ground cumin • 1 t smoked paprika • 2 t sea salt

2. Remove chicken breasts and shred with 2 forks. Add chicken back to slow cooker and stir in coconut milk. Cook an additional 20 minutes, uncovered, to reduce slightly. 3. Ladle soup into bowls and serve with chopped cilantro, avocado and lime wedge.

• Optional Toppings: chopped cilantro, diced avocado, lime wedges

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Tip: Chipotle is spicy, so be sure to adjust the amount to your preferences by tasting a little bit before adding.

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EASY CREAMY CHICKEN SALAD RECIPE SERVES: 3 INGREDIENTS:

INSTRUCTIONS:

• 1 lb pre-cooked chicken, shredded

1. In a small bowl, combine Paleo mayo, paprika and horseradish. Set aside.

• 1 cup seedless grapes, sliced in half • 2 celery ribs, diced • ½ t paprika • ½ cup Paleo mayo • 1 T horseradish • 2 T chives • Pepper, to taste

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PREP: 20 MINS

2. In a large bowl, combine the chicken, grapes and celery. Sprinkle with pepper to taste. 3. Pour the mayo sauce over the chicken and toss to combine. 4. Place the mixture in the refrigerator for 30 minutes to marry the flavors. 5. Serve alone, on a bed of greens, or in between two slices of Paleo bread.

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TURMERIC CHICKEN NOODLE SOUP SERVES: 2 SERVINGS

PREP: 15 MINS

COOK: 55 MINS

INGREDIENTS:

INSTRUCTIONS:

• 1 lb chicken breast

1. Place chicken breast, diced onions, chopped celery, and diced carrots in a large pot.

• 1 large onion, diced • 3 cups chopped celery (stem only) • 2 cups diced carrots • 1 T ground turmeric • Salt and pepper, to taste • 3 large zucchini, julienned into thin noodles • Fresh parsley, to garnish

2. Cover with water and bring to a boil, then lower heat to medium-high and cook until chicken breast is cooked through (about 30 minutes). Chicken is cooked when the juices run clear when you slice into it. 3. Transfer the chicken to a plate and let it cool before shredding it into pieces with two forks. 4. Add ground turmeric to the soup, then turn heat down to medium-low. Let it simmer for 20 minutes until vegetables are soft. 5. Add in zucchini noodles and cook for 5 minutes until soft. 6. Divide zucchini noodles and soup into two bowls. Top with shredded chicken and garnish with fresh parsley.

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COCONUT-CRUSTED CHICKEN FINGERS SERVES: 2

PREP: 20 MINS

COOK: 15 MINS

INGREDIENTS:

INSTRUCTIONS:

For the Chicken Fingers:

1. Preheat oven to 375°F.

• 2 medium skinless chicken

2. Prepare a baking sheet with parchment paper. Then sprinkle it with half of the shredded coconut flakes. Set aside.

breasts (sliced lengthwise into ½” strips) • ½ cup + 2 T coconut flour • ¼ cup coconut flakes (unsweetened and shredded) • 1 large egg (room temperature) • ½ t paprika • ½ t garlic powder • ¼ t cayenne pepper • 1 T avocado oil • Salt & pepper to taste For the Dipping Sauce: • 4 T Dijon mustard • 1 T avocado oil • ¼ cup coconut cream or Paleo mayo • 2 T honey • ½ t paprika

3. In a small bowl, combine the ingredients for the dipping sauce. Then sprinkle the paprika on top of them. Set it in the refrigerator, so the flavors can marry. 4. In a small bowl, add the egg to 2-3 tablespoons water. Whisk for a few minutes. Set aside. 5. In a separate small bowl, combine the coconut flour with the salt, pepper, and other seasonings. 6. Dip each chicken breast into the egg wash. Then immediately dip it into the flour mixture, and generously coat it. 7. Place the shredded coconut flakes on the baking sheet. Then place each chicken piece on top of the flakes. Sprinkle the remaining coconut flakes on top of the chicken pieces. Note: chicken should be room temperature 20 minutes before baking. 8. Drizzle each piece with the avocado oil. 9. Bake for 15 minutes. 10. Immediately turn the broiler on high. Cook another 2-3 minutes, until brown and crispy. 11. Let cool 5 minutes, and serve with the honey Dijon dipping sauce.

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EASY TAHINIMARINATED CHICKEN SERVES: 5

INSTRUCTIONS:

• 1 lb. chicken thighs (boneless/

1. In a mixing bowl, whisk together tahini, extra virgin olive oil, lemon juice, oregano and sea salt. Reserve ⅓ cup of mixture for serving. Place chicken thighs in bowl and swish around to coat. Cover and marinate in fridge 2-8 hours.

• ⅓ cup tahini paste • ⅓ cup extra virgin olive oil • 2 T fresh lemon juice • ½ t dried oregano • ¼ t sea salt

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COOK: 15 MINS

INGREDIENTS: skinless)

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PREP: 10 MINS

2. Preheat grill or a grill pan to medium heat and grease with olive oil. Place chicken thighs on grill and cook 7-8 minutes each side or until fully cooked through. Serve hot with reserved sauce.

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CAJUN CHICKEN PASTA SERVES: 4

PREP: 5 MINS

COOK: 15 MINS

INGREDIENTS:

INSTRUCTIONS:

• ½ cup cashews (soaked for 3 hours

1. Add cashews and coconut milk to a blender. Blend on high until cashews are broken down. Consistency should be crumbly. Set aside.

and drained) • 3 T unsweetened coconut milk • ½ T extra-virgin olive oil • 2 medium chicken breasts (sliced into thin strips) • 2 zucchinis (spiralized) • 1 red bell pepper (sliced into 1-inch strips) • 1 green bell pepper (sliced into 1-inch strips) • 2 plum tomatoes (diced) • 1 t garlic powder

2. Preheat a skillet at medium heat. Add extra virgin olive oil to the skillet with red and green bell peppers. Sauté 5 minutes, then add sliced chicken breast, salt, pepper, and other seasonings. Cook 5 minutes until chicken is cooked through. 3. Stir in diced tomatoes and blended cashews, covering the ingredients with the sauce. Cook another 5 minutes until the sauce thickens. 4. Turn off the heat, add spiralized zucchinis, and toss to combine. 5. Serve immediately!

• 1 t onion powder • 1 t cayenne pepper • 1 t paprika • 1 t oregano • ½ t crushed red pepper flakes • Salt & pepper to taste

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PALEO CHICKEN RECIPES |

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CHICKEN POT PIE SOUP SERVES: 4

PREP: 40 MINS

INGREDIENTS:

INSTRUCTIONS:

For the Pie Crust Crackers:

1. For the Pie Crust Crackers: Preheat oven to 350oF and

• 1 cup almond flour • 1 cup tapioca flour

line a baking tray with parchment paper.

2. Begin by preparing the pie crust. In a large bowl, mix

• ½ cup coconut flour • 1 egg • ¼ cup grass-fed butter, cold and cubed

3.

• ¼ cup cold water For the Chicken Pot Pie Soup: • 1 lb chicken breast fillet

4.

• 2 T extra virgin olive oil • 1 medium onion, diced • 2 celery sticks, thinly sliced • 1 medium carrot, cubed • 2 medium sweet potatoes,

5.

cubed • 1 cup chopped asparagus • 3 garlic cloves, minced

6.

• 3 oz mushrooms, sliced • ½ cup yellow bell pepper, chopped • ½ cup tapioca flour • 3 cups chicken stock

7.

• 1 can coconut milk • ½ t dried basil • ½ t dried oregano

8.

• ½ t dried thyme • Salt and pepper, to taste 9.

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COOK: 60 MINS

together the almond flour, tapioca flour, and coconut flour. Add the butter cubes and rub it with the flour mix until the mixture resembles fine crumbs with a few larger pieces. In a small bowl, whisk egg and water together. Pour over dry ingredients. Mix until the ingredients are combined and form a ball. Lightly press the ball into a disc, wrap it in plastic and refrigerate for 30 minutes. Remove pie dough from the fridge and roll over the prepared baking tray, until ¼-inch thick. Using a sharp knife, cut the rolled dough into uniform squares (this will make it easier to break the crust into pieces when baked). Bake for 20 minutes, or until golden yellow. When done, remove from oven and set aside to cool. For the Chicken Pot Pie Soup: Cube the chicken breasts and season them with salt and pepper. Fill a medium stockpot halfway with water (or enough to cover the chicken) and bring to boil; add chicken cubes and cook for 20 minutes. In a large stockpot over medium high heat, heat extra virgin olive oil until it is shimmering. Add onion, celery, carrot, potatoes and asparagus. Saute for 5 minutes, stirring frequently, until onion is translucent. Add in garlic, mushrooms and bell pepper, and saute for another 2 minutes, until garlic is fragrant. In a large bowl, mix the chicken stock and coconut milk, then add tapioca flour and stir until dissolved. Pour stock mix into the pot containing vegetables; add the chicken and dried herbs, and then season with salt and pepper. Bring the mixture to a gentle simmer, stirring frequently. Reduce the heat to medium-low and continue simmering for 15 minutes, until the vegetables are soft and cooked through. Remove from the heat and ladle into serving bowls. Break crackers into pieces and serve on top of the soup.

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CHICKEN WITH CREAMY COCONUT SUN-DRIED TOMATO SAUCE SERVES: 4

PREP: 10 MINS

COOK: 15 MINS

INGREDIENTS:

INSTRUCTIONS:

• 5 oz sun-dried tomatoes

1. Drain sun-dried tomatoes and cut into halves.

• 1 T extra virgin olive oil • 2 large garlic cloves, minced • 4 chicken breasts • 1 t paprika • 1 can coconut milk • 1 t dried basil • Salt and pepper, to taste • Fresh basil, to garnish

2. In a skillet on medium heat, add extra virgin olive oil and sauté garlic and sundried tomatoes for 2-3 minutes, until the garlic is soft and fragrant. Remove the garlic and sun-dried tomatoes from the pan and set aside, leaving the oil. 3. Cut chicken breasts horizontally in half; season with salt and paprika. 4. Reduce heat to medium-low. Add the chicken to the skillet, cooking 5 minutes per side until they are no longer pink in the center. Remove from skillet and set chicken aside to rest. 5. Remove any excess juices from the pan. Add the coconut milk, bringing it to a boil, then remove from heat. Add garlic, sundried tomatoes, dried basil and chicken breasts; season with salt and pepper to taste. Garnish with fresh basil and serve.

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PALEO CHICKEN RECIPES |

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UNFRIED CHICKEN RECIPE SERVES: 2

PREP: 20 MINS

COOK: 30 MINS

INGREDIENTS:

INSTRUCTIONS:

• 2 medium skinless chicken breasts

1. Preheat oven to 375°F.

• 1 cup + 2 T almond flour

2. Prepare a baking sheet by sprinkling 1 tablespoon of almond flour where one chicken breast will go. Sprinkle the other tablespoon where the other chicken breast will be placed. Set aside.

• 1 large egg, room temperature • ½ t paprika • ½ t oregano • ½ t garlic powder • ½ t cayenne pepper • Salt and pepper, to taste • 1 T extra virgin olive oil

3. In a small bowl, add the egg with 2 tablespoons water. Whisk a few minutes and set aside. This will be your egg wash. 4. In a separate small bowl, combine the almond flour with seasonings, salt, and pepper. 5. Dip each chicken breast into the egg wash and then immediately into the flour, coating it generously with the mixture. 6. Place each chicken breast on the baking sheet on top of the almond flour. 7. Drizzle each breast with the extra virgin olive oil. 8. Bake for 30 minutes until crispy and brown on the outside. 9. Serve immediately!

Tip: When taking the chicken breasts out of the refrigerator, make sure they reach room temperature 20 minutes before baking. Same applies if you’re defrosting.

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