You can't go wrong with chicken breast while on the Paleo diet, as long as you choose organic varieties of it. It goes well with most any vegetable, and it is easy to cook up in several different ways. It can be grilled, baked, and even fried. That's right, fried chicken is acceptable on the Paleo diet as long as you are frying it in an approved oil and bread it with something other than all-purpose flour. Choose any of these Paleo chicken breast recipes and you'll be set as far as your meat requirement goes for that meal.
Paleo Chicken Tenders with Honey Mustard Sauce
Homemade chicken tenders are a fun finger food for a casual lunch or dinner. Breaded in almond flour, coconut flakes, and paprika, these chicken strips are tender and delicious. To get the paleo chicken tenders a nice golden brown, turn the oven to broil for the last couple minutes of baking. Whip together the honey and mustard while the chicken is cooking for the perfect dipping sauce.
Ingredients
1 lb. boneless skinless chicken breasts, cut into strips
1 cup almond flour
3/4 cup unsweetened coconut flakes
1 egg, beaten
1 tbsp paprika
1/2 tsp cumin
1/2 tsp garlic powder
1/4 cup honey
2 tbsp spicy Paleo mustard
2 tsp apple cider vinegar
Salt and pepper
Instructions
1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
In a small bowl, combine the almond flour, coconut flakes, paprika, cumin, and garlic powder.
2. Season both sides of the chicken strips with salt and pepper. Take a piece of chicken, dip it in the egg, and then dredge it in the almond flour mixture. Lay the chicken on the prepared baking sheet and repeat with remaining pieces. Bake for 15-18 minutes until cooked through.
3. While the chicken tenders are baking mix together the honey, mustard, and apple cider vinegar for the dipping sauce. Serve alongside the chicken tenders.
Servings: 3-4
Chicken Pot Pie
Not many dishes are as comforting as delicious homemade chicken pot pie. This is a simplified paleo recipe of the traditional dish, meant for baking in ramekins with crumbled pie crust for the topping. You may have leftover crust as well, which is great for making miniature pies.
Ingredients
2 cooked chicken breasts, shredded
2 tbsp extra virgin olive oil
2 large carrots, peeled and diced
2 stalks celery, peeled and diced
1/2 small onion, diced
4 cups fresh spinach
6 oz. mushrooms, chopped
1 tbsp fresh thyme
3 cups chicken stock
1 tbsp arrowroot powder
Salt and pepper, to taste
1 Paleo pie crust
Instructions
1. Preheat the oven to 400 degrees F. Line individual ramekins with a thin layer of pie crust, reserving some for the topping.
2. Heat the olive oil in a large saucepan over medium heat. Add the carrots, celery, onion, mushrooms, and thyme to the pot. Stir in half a teaspoon of salt and cover. Cook for 10-12 minutes, stirring occasionally. Add the chicken stock and bring to a simmer. Stir in the spinach and cook for 5 minutes.
3. Place the arrowroot powder in a small bowl and whisk with one tablespoon of water to prevent clumping. Add the arrowroot and the shredded chicken into the saucepan and stir. Reduce the heat and cook until the mixture reaches a creamy texture for the filling. Remove from heat.
4. Divide the filling among the ramekins. Top with extra crumbled pie crust. Bake for 13-15 minutes, until bubbling and the top is golden brown. Serve immediately.
Servings: 2-4
Paleo Buffalo Chicken Stuffed Peppers
Stuffed peppers provide a good balance of vegetables and protein in one hearty meal. For this version, chicken is baked and then tossed with buffalo wing sauce to give it extra spice before being stuffed into the bell peppers. Serve with a side of guacamole or salsa, with extra cilantro for garnish.
Ingredients
4 boneless skinless chicken breasts
1 medium onion, thinly sliced
2 tbsp ghee, melted
1 tsp dried parsley
1/2 tsp garlic powder
Salt and pepper, to taste
4 bell peppers
1/3 cup Paleo Buffalo Wing Sauce
2 tbsp fresh cilantro, chopped
Guacamole, for serving
Instructions
1. Preheat the oven to 350 degrees F. Coat a baking sheet with coconut oil spray. Place the chicken breasts and onion on the baking sheet. Drizzle the ghee over the chicken breasts. Sprinkle the entire pan with parsley and garlic powder. Season generously with salt and pepper. Bake for 25 minutes or until the chicken is cooked through.
2. Meanwhile, bring a large pot of water to a boil. Cut the stems and very top of the peppers off, removing the seeds. Place in boiling water for 4-5 minutes. Remove from the water and drain facedown on a paper towel.
3. Once the chicken is done cooking, shred with a fork. Combine the shredded chicken with the hot sauce and cilantro in a bowl and stir well to coat. Spoon the chicken mixture into the bell peppers and place in a greased baking dish. Bake for 20-25 minutes or until the peppers are cooked to desired doneness. Serve with a side of guacamole.
Servings: 4
Stir-Fried Chicken and Kale
This healthy, well-rounded paleo chicken meal is great for weeknight dinners. The recipe only requires one pot to cook all of the ingredients in. Feel free to add mushrooms, bell peppers, or carrots as desired. The delicious sweet and savory sauce balances out the usually bitter kale and adds plenty flavor to the stir-fried chicken.
Ingredients
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 bunch kale
1/2 medium onion, diced
1 tbsp coconut oil
1 tsp sesame seeds
3 cups cooked cauliflower rice, for serving
For the sauce:
3 tbsp coconut aminos
1 tbsp honey
1 tbsp sesame oil
Juice of 1/2 lemon
2 cloves garlic, minced
Pinch of freshly ground pepper
Pinch of red pepper flakes
Instructions
1. In a small bowl, mix together the ingredients for the sauce. Place half of the marinade into a shallow dish with all of the chicken.
2. Prepare the kale by removing the center stems and either tearing or cutting up the leaves.
3. Melt the coconut oil in a large skillet over medium heat. Add the onion and sauté for 4-5 minutes. Add the chicken and cook for 3-4 minutes, until no longer pink. Stir in the kale and the remaining sauce. Cook for 4-5 minutes until the kale is wilted and the chicken is cooked through. Serve over cauliflower rice, topped with sesame seeds.
Servings: 2-3
Paleo Slow Cooker Bacon BBQ Chicken
Making chicken in the slow cooker is an easy way to impart a lot of flavor into an otherwise simple dish. In this recipe chicken breasts are wrapped with bacon and then smothered with homemade bbq sauce to create an extremely delicious dish. The recipe provides guidelines for making your own bbq sauce, or you could use what you have on hand. This will quickly become a household favorite.
Ingredients
15 oz. tomato sauce
1 cup water
1/2 cup apple cider vinegar
1/3 cup honey
1 tbsp lemon juice
2 tsp onion powder
1 1/2 tsp ground black pepper
1 1/2 tsp ground mustard
1 tsp paprika
1/2 tsp salt
1 yellow onion, diced
2 apples, diced
8 slices bacon
1 1/2 lbs. boneless skinless chicken breasts
Instructions
1. In a medium bowl, whisk together the tomato sauce, water, vinegar, honey, lemon juice, onion powder, pepper, mustard, paprika, and salt. Stir well to combine.
2. Wrap the chicken with the bacon slices and place in the bottom of the slow cooker. Top with the diced onion and apples. Pour the barbecue sauce over everything. Cover and cook on low heat for 6 hours. Serve warm.
Servings: 4
Mexican Paleo Chicken Rice Bowl
This addictive and soul-satisfying paleo chicken cauliflower rice bowl is inspired by the chicken bowls you can get at a fast casual restauraunt, without all of the added calories. Created in layers, the ingredients can easily be adjusted based on what is in your pantry. Sautéed onions and peppers can also be added to make it a sizzling chicken fajita rice bowl.
Ingredients
1 tbsp coconut oil
2 skinless boneless chicken breasts
1 tsp salt
1 tsp cumin
1/2 tsp chili powder
1/4 tsp paprika
1 4-oz. can green chilies
3 cups cooked cauliflower rice
1/3 cup cherry tomatoes, halved
1 ripe avocado, pit removed and smashed
1/4 cup fresh cilantro, chopped
1 lime, for serving
Instructions
1. Combine the salt, cumin, chili powder, and paprika together in a small bowl. Pat the chicken breasts dry with a paper towel and then rub with the spice mixture.
2. Heat the coconut oil in a large pan over medium heat. Add the chicken and cook for 6-7 minutes per side, or until no longer pink. Shred with a fork while still warm.
3. Place the green chilies into the pan and cook for 2-3 minutes. Add the shredded chicken back into the pan and stir to combine. Remove from heat.
4. To assemble, place the cauliflower rice and diced tomatoes in the bottom of a bowl. Top with the chicken mixture, smashed avocado, and fresh cilantro. Finish with a squeeze of lime and serve.
Servings: 2
Easy and Healthy Paleo Chicken Recipes
The Best Chicken Piccata Recipe Ever (a family favorite)
Slow Cooker Chicken Enchilada Soup (easy recipe and freezes well)
Buffalo Chicken Meatballs (high protein snack)
Classic Chicken Salad with Homemade Paleo Mayo (holy yum)
Grilled Chicken Bruschetta on Zucchini 'Toast' (low carb)
Creamy Paleo Chicken Alfredo (healthy low carb substitute)
Chicken Satay Skewers (try these!)
Oven Baked Sheet Pan Chicken Breast (5-ingredient sheet pan meal)
Homemade Crispy Paleo Chicken Nuggets (my kids love these)
Sheet Pan Almond Chicken and Green Beans (ermahgerd!)
Chicken Stroganoff with Zucchini Noodles (slow cooker chicken recipe)
Kung Pao Chicken (family-friendly meal idea)
Paleo Buffalo Chicken Dip Recipe (quick and easy)
Quick Paleo Chicken Noodle Soup with Zucchini Noodles (low carb)
Baked Paleo Chicken Cordon Bleu (yum!)
Grill Pan Teriyaki Chicken Skewers (so easy!)
Grill Pan Paleo Chimichurri Chicken Breast (low carb)
Honey-Lime Grilled Chicken Skewers (with pineapple salsa)
20-Minute Easy Roasted Chicken and Vegetables (quick and easy)
Chicken Minestrone Soup with Zucchini Noodles (family-favorite)
Paleo Chicken Quesadillas with Homemade Tortillas
Ingredients
1 large yellow bell pepper, chopped
1 large red bell pepper, chopped
1 large green bell pepper, chopped
1 large red onions, chopped
1 pound boneless skinless chicken breasts, cut into ½ inch cubes
1 ½ tbsp olive oil
1/4 cup homemade or store-bought paleo approved mayonnaise
1 tbsp chopped cilantro
lime wedges, for serving
For the fajita seasoning:
1 tbsp sweet paprika
2 tsp cayenne pepper
1 ½ tsp onion powder
1 ½ tsp garlic powder
1 ½ tsp ground cumin
½ tsp black pepper
1 tsp salt
For tortillas:
½ cup almond flour
½ cup arrowroot flour
1/3 cup coconut flour
1 tbsp grass fed ghee or coconut oil
¼ tsp salt
½ tsp baking soda
5 tbsp water
Instructions
1. Place the almond flour, arrowroot flour, coconut flour, salt and baking soda in a food processor and pulse a few times to combine. With the processor running on low, add the ghee or coconut oil to the processor and process until the mixture resembles coarse crumbs.
2. Slowly pour in the water, processing just until a thick dough forms. Allow to rest for 5 minutes. Wrap the dough with plastic wrap and refrigerate for one hour.
3. Preheat oven to 450°F.
4. In a bowl add the chicken, bell peppers, chopped onion, garlic powder, onion powder, cumin, paprika, salt, cayenne pepper and black pepper. Toss to combine. Spread the chicken, bell peppers and onion into an even layer on a baking sheet.
5. Bake in preheated oven for 15-20 minutes or until the chicken is cooked through. Remove from the oven and set aside.
6. Remove the dough for the refrigerator and divide the dough into 4 equal balls. Place a ball of dough between two pieces of parchment paper and using a rolling pin, roll out to a flatten 6 inch round. Carefully remove the top piece of parchment paper. Leave the bottom sheet of parchment paper on.
7. Preheat a non stick skillet over medium heat. Place the tortilla, parchment side up, onto the hot skillet. Carefully remove top piece of parchment paper and cook for 30 seconds. Flip and cook for another 30 seconds. Wrap the tortilla in a tea towel to keep warm. Repeat the process with remaining dough.
8. Preheat the oven to 350°F.
9. Place 1 tortilla on the oven tray lined with baking paper. Top with half of chicken mixture, drizzle with half of mayonnaise and top with another tortilla. Repeat with the remaining tortillas, chicken mixture and mayonnaise.
10. Bake in the preheated oven for 10 minutes. Remove from the oven and slice the quesadillas into quarters. Serve warm.
Slow Cooker Creamy Chicken Soup
Ingredients
1 pound skinless, boneless chicken breasts
4 cups chicken stock
2 cloves garlic, minced
1 onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1/2 teaspoon dried thyme
1 bay leaf
1/2 cup almond milk
¼ cup arrowroot flour
1 ½ cup broccoli florets
2 tablespoons chopped fresh parsley
salt, black pepper to taste
Instructions
1. Place the chicken into a slow cooker. Stir in chicken stock, onion, garlic, carrots, celery, thyme and bay leaf. Season with salt and black pepper, to taste. Cover and cook on low heat for 6 hours.
2. Remove the chicken from the slow cooker and shred, using two forks. Return the shredded chicken to the slow cooker.
3. In a bowl, combine almond milk and arrowroot flour. Stir the almond milk mixture and broccoli into the slow cooker. Cover and cook on low heat for an additional 30-60 minutes, or until broccoli is tender and soup is slightly thickened.
4. Serve immediately, garnished with parsley.
Easy and Comforting Paleo Chicken Casserole
Ingredients
3 cups cauliflower florets
3 cups broccoli florets
1 pound skinless, boneless chicken breast
1 cup almond milk
1 cup homemade chicken stock
3 tbsp paleo approved mayonnaise
1 tablespoon chopped fresh parsley
½ tsp dried thyme
½ tsp onion powder
¼ tsp garlic powder
½ tsp red pepper flakes
3 tbsp arrowroot flour
1 tbsp olive oil
salt, black pepper to taste
Instructions
1. Preheat oven to 400°F. Place the chicken in a pot and cover with water. Bring to a boil then reduce the heat and simmer for 20 minutes. Drain the chicken and cut into bite size pieces. Set aside.
2. Place the cauliflower florets in a food processor and pulse until the mixture has the texture of rice or couscous.
3. In a baking dish place the cauliflower rice, broccoli and chicken and toss to combine.
Season with salt and black pepper to taste. Set aside.
4. In a sauce pan heat the olive oil over medium heat. Add the arrowroot flour and stir until golden. Add the stock and almond milk and mix to combine. Cook, stirring occasionally, until the sauce thickens. Remove from the heat.
5. Add the onion powder, garlic powder, red pepper flakes, dried thyme and fresh parsley and mix to combine. Pour the sauce over the cauliflower rice mixture and mix to combine.
6. Bake in preheated oven for 40 minutes or until golden brown.
No Fuss Paleo Chicken Tacos
Ingredients
1 pound skinless, boneless chicken breasts
1 orange, juiced
1 lime, juiced
2 garlic cloves, minced
1 small red onion, chopped
1 tsp chili powder
½ tsp dried oregano
1 tsp cayenne pepper
1 ½ tsp ground cumin
½ tsp salt
¼ tsp black pepper
To serve:
Paleo tortillas or lettuce cups, diced red onion, avocado, cilantro or any other your favorite toppings.
Instructions
1. Place all the ingredients in a slow cooker and toss to combine. Cover with a lid and cook on low heat for 6 hours.
2. Remove the chicken from the slow cooker and shred, using two forks. Place the chicken on a baking pan, drizzle with 4 tablespoons of cooking liquid and toss to coat. Broil the chicken for 10-12 minutes to get the meat more crispy.
Paleo Chicken and Broccoli Stir-Fry (I Heart Umami)
Southwest Paleo Chicken Breast (Paleo Gluten Free)
Baked Paleo Chicken Tenders (Eating Bird Food)
One-Skillet Paleo Mediterranean Chicken (Paleo Newbie)
Slow Cooker Creamy Southwest Chicken (Wholesomelicious)
Paleo Chicken Shawarma (Paleo Cupboard)
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