7 Quick and Easy Paleo Chicken Recipes

Here are delicious Paleo Chicken Recipes. They are really easy to make and they are made with only paleo friendly ingredients.

Italian inspired Paleo Chicken Recipe

Ingredients:

• Chicken breasts – 500 g
• 1 box of organic chopped tomatoes
• Fresh basil (If you do not have these herbs in store then you could use an organic Italian herb mix)
• Fresh rosemary
• Fresh oregano
• 3 cloves of garlic
• ½ large onion

How to make:

1. Chop the onion and the garlic and the herbs
2. Place the chicken breasts in an ovenproof dish
3. Mix the tomatoes, onions, garlic and the herbs together and pour it over the chicken
4. Put it in the oven for about 30 min on 392 f (200 c)
5. Make a salad with vegetables of your desire
6. Salt to taste with sea salt

Chicken breasts with Dijon Mustard Recipe

Ingredients:

• Chicken breasts – 500 g
• A large teaspoon of organic raw honey
• 5 tablespoons of Dijon mustard

How to make:

1. Mix the honey and the mustard together in a bow
2. Place the chicken breasts in a oven proof dish
3. Pour the mustard mix over the Chicken
4. Put it in the oven for about 30 min on 392 f (200 c)
5. Make a salad with vegetables of your desire
6. Salt to taste with sea salt

Paleo Chicken Sandwich

You can make Paleo bread rolls and then you will have a chicken sandwich.

Indian Paleo Chicken Recipes

Indian food is packed with proteins, healthy vegetables and delicious spices. Additionally it does not take that long to make the food either, at least not the recipes that I am making.

The paleo korma

Ingredients:

• Chicken breasts – 500 g
• 1 can of coconut milk
• 3 cloves of garlic
• 1 thumb sized fresh ginger
• 2 fresh green chilies
• 1/3 of a fresh red chili
• 1/2 of a fresh tomato
• 1 small bunch of fresh cilantro
• ½ tsp. cayenne pepper
• 1 tsp. garam masala
• 2 tsp. cumin
• 1 tsp coriander seeds
• ½ tsp. sea salt
• 2 tbs neutral cold pressed oil

How to make:

1. Chop the garlic, chilies, tomatoes, cilantro and ginger in semi small pieces (You are going to blend this later on)
2. Put all the stuff you chopped in a bowl. Then add the rest of the spices. Now you blend this with a hand blender until you obtain a paste like texture
3. Chop the chicken and fry it in a pan. Preferably in a pan with high edges
4. When the chicken is done add the korma paste. Then you go on and add the coconut milk. Stir it and let it boil for 2 minutes and you are good to go
5. As a rice substitute you could use chickpeas or chop a zucchini in small pieces

You might also like: Hot Chicken Salad

Paleo Chicken Garam Masala

Ingredients:

• 3 chicken breasts
• ½ red chili
• 3 cloves of garlic
• 2 bell peppers
• 12 oz of coconut milk
• A box of chick peas
• 2 tbs of garam masala

How to Make:

1. Chop the bell peppers in long slices
2. Chop the garlic and chilli
3. Chop the chicken
4. Cook the chicken in a large pan with high edges (you could use a pot too)
5. Phase in the coconut milk and the garam masala. Pour some of it in the pan and stir around. Then add some more.
6. About half way through this process add the garlic and chilli
7. At last add the chickpeas.
8. Serve it with bell pepper slices on the side.

You should with your best effort try to include all the ingredients for the Indian recipes. I actually learned that what is so unique with Indian dishes is that the different ingredients are not similar in flavor. Whereas, the western cuisine has much more flavor combinations with similar flavors.

Paleo General TSO Chicken

General Tso Chicken is a crowd pleasing favorite, this delicious paleo version will leave you wanting more. This recipe is great main dish for the entire family, especially those who are gluten intolerant. This sweet and spicy yet wonderfully savory chicken dish is easy to make and will satisfy those cravings for Asian cuisine.

Ingredients:

• 2 boneless/skinless chicken breasts
• 3/4 cup chicken broth, low-sodium
• 3 Tbsp raw honey
• 2 Tbsp arrowroot powder
• 1/2 lemon juiced
• 1/2 tsp ginger, grated
• 1 tsp red pepper flakes
• 1 scallion, chopped
• 1 Tbsp coconut oil
• Sea salt and ground pepper to taste

Preparation:

1. In a sauté pan, heat up coconut oil over medium-low heat.
2. Season the chicken with salt and pepper and then cut into strips or cubes. Add to the sauté pan and brown on all sides, 7-8 minutes
3. Add in the arrowroot powder and then the rest of the ingredients and bring to a simmer for 10-15 minutes until it begins to thicken.

Baked Coconut Chicken Fingers

Paleo cooking seems to get a bad rep, although healthy eating habits are great and a new lifestyle of clean eating is far better choice, at times we can start to miss our old faithful favorite comfort foods. For us chicken fingers are the holy grail of comfort food, they are the one food growing up every restaurant made and a restaurants to make chicken fingers were the measurement of how good the joint was. A life without chicken fingers would be a sad life indeed and this delicious paleo chicken finger recipe that is available in the Paleo Recipe Book is definitely worth making whether you follow a Paleo lifestyle or not.

Ingredients:

• 1 lb. boneless, skinless chicken breasts
• 1/4 cup almond meal
• 1/4 cup unsweetened shredded coconut
• 1/4 tsp. smoked paprika
• 1/4 tsp. sea salt
• 1/8 tsp. ground black pepper
• 1 egg
• coconut oil

Preparation:

1. Preheat oven to 400 degrees F.
2. In a bowl combine almond meal, shredded coconut, paprika, sea salt, and black pepper.
3. In a separate bowl beat egg, then dip chicken breasts in egg until coated.
4. Roll chicken breast in dry mixture until thoroughly covered.
5. Place chicken breasts in pan coated with coconut oil and bake for 25 minutes.
6. Optional: If added crunchiness is desired, broil chicken for an additional 2-3 minutes.

Savory Chicken Casserole

Ingredients:

• 2 c cooked shredded chicken
• 5 c butternut squash, peeled and cubed
• 1/2 c coconut cream (skimmed off of the top of a can of coconut milk)
• 1/4 c coconut oil, melted
• 25 c green peas (if using frozen, thaw prior to adding to recipe)
• 1 TBSP apple cider vinegar
• 1 tsp sea salt
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1/2 tsp onion powder

Preparation:

1. If you have not pre-prepared your chicken, place chicken in an additional pot of boiling water for 40 minutes. Remove from heat, strain and shred chicken using forks or a stand mixer.
2. Meanwhile, soften cubed and peeled butternut squash in a large pot of boiling water for approximately 40 minutes. Remove butternut squash from pot using a strainer and place in a large bowl. Using a potato masher, mash butternut squash to a smooth, but somewhat chunky texture.
3. Add apple cider vinegar, sea salt, garlic powder, black pepper, oregano, thyme and onion powder to the mashed butternut squash and stir to combine.
4. Add coconut creme and oil, stirring to combine.
5. Stir in coconut oil, coconut creme, shredded chicken and green peas.
6. Place mixture in a large skillet and cook for approximately 8-10 minutes on medium heat.

Recipe makes 4 servings.