Paleo Mediterranean Chicken

There is a fantastic restaurant here in Fayetteville, NC. It really is one of the only good restaurants here. Its called the Mash House, and their Heart Healthy Chicken dish helped inspire my Mediterranean chicken recipe. In their dish there is eggplant and tomato, so I decided to switch it up a bit. My variation was delicious. The best part is that the topping is mostly vegetables, so feel free to go a little heavy on it.






Paleo Mediterranean Chicken

2-3 lbs boneless, skinless chicken breast
1 onion, minced
2 zucchini, chopped into small pieces
1/2 cup roasted red peppers, cut into small pieces
14 oz can artichoke, cut into small pieces
2 2.25 oz cans sliced kalamata olives, chopped
sea salt and pepper, to taste
oil (we used avocado)

Preheat oven to 350. In large oven safe skillet, heat oil over medium high heat. Sear the chicken breast on both sides until golden brown. Bake in the oven for 15-20 minutes, or until chicken is cooked through. In another skillet, heat oil over medium heat. Add onions and saute until translucent. Add zucchini and cook until zucchini is just cooked through. Add peppers, artichokes and olives. Season with salt and pepper. Saute until warmed through. Serve veggie mix over the chicken breasts. Enjoy!

Paleo Tagine Chicken

My experience with Middle Eastern cuisine is limited at best, so whether this dish is authentic or not I cannot say. However, I can say it was delicious and has plenty of meat and veggies to satisfy any cave family. I left the spices mild in my recipe, so that its flavorful without being spicy. However, if you like heat...be sure to add more paprika, a healthy dose of pepper and you can even up the tumeric and cumin.



Paleo Tagine Chicken with Carrots

coconut oil
2.5-3 lbs of boneless skinless chicken breast, cut in cubes
1 onion, thinly sliced
4 cloves garlic, minced
1 cup broth (chicken or vegetable)
1 tsp cumin
1 1/4 tsp tumeric
1/4 tsp paprika
sea salt (to taste)
5 carrots, shredded
10-12 apricots, chopped
1/2 cup golden raisins

Heat coconut oil in large skillet over medium heat. Add chicken. Saute and cook until chicken is about 3/4 of the way cooked. Add onion and garlic. Saute until onions soften and start to turn translucent. Add broth and seasoning. Stir to combine. Add carrots. Saute and cook until carrots are soft and cooked through. Add apricots and raisins, toss to combine and allow to warm. Serve and enjoy!

Paleo Macadamia crusted chicken with pineapple coconut sauce and ginger carrots

So tonight I am posting the recipe to a full meal. This dinner was so yummy. The chicken had a yummy slightly salty and crunchy crust, the sauce with sweet and tangy, and the carrots were almost creamy with a little hint of spice. Everything just flowed together perfectly. I think that this dish would likely also work well with a simple white fish instead of chicken. Also, the sauce contains coconut butter, if you do not have coconut butter, I recommend trying a mix of coconut milk and coconut oil. However, I highly recommend getting your hands on coconut butter. Its decadent and very healthful at the same time.






Paleo Macadamia and Coconut Crusted Chicken

2 lbs boneless skinless chicken breast
5-6 oz roasted salted macadamia nuts, chopped finely
3 tbsp unsweetened coconut, fine shred
1/2 can coconut milk
2 tbsp coconut oil and enough to grease the pan

Preheat oven to 350. Lightly grease a pan with coconut oil. Pour coconut oil into pie dish (or some sore of plate), mix coconut and macadamias and place in a separate pie pan (or plate). Dip the chicken breast into the coconut milk and turn to coat. Then move the chicken into the macadamia mixture, and toss to coat. Place chicken in the pan. Repeat until all chicken is coated. Place in the oven and bake for 35-45 minutes. Serve with the Pineapple Coconut Sauce or your other favorite sauce.

Paleo Pineapple Coconut Sauce

1 8oz can pineapple rings, in juice
3 tbsp coconut butter
1 lime juiced
2 tsp honey
1 6 oz can pineapple juice
2 tsp arrowroot

Add juice from pineapple rings, coconut butter, lime, pineapple juice and honey to small sauce pan. Heat over medium low heat. Add arrowroot and stir until well mixed. Heat until sauce thickens to desired consistency. Dice pineapple and mix to combine. Serve with macadamia crusted chicken or other favorite meal.

Paleo Coconut Ginger Carrots

1 bag of baby carrots
1-2 tbsp coconut oil
3 tbsp coconut milk
1/2 tsp powdered ginger
sea salt

In large skillet melt coconut oil, ensure it coats the pan, over medium heat. Add coconut milk, carrots, ginger and salt. Stir to combine, cover and cook for about 20 minutes or until carrots are tender. If the liquid steams off, then add a few tablespoons of water to continue allowing the carrots to steam. Stir every 5-7 minutes to ensure even cooking. Serve and enjoy!

Paleo Chinese Orange Chicken

This recipe was a huge hit in my family. My boys gobbled it up, my 3 year old had 3 servings and my 2 year old ate a full plate. Hubby gobbled it up happily and sang songs of praise. I think this is the perfect solution for those craving some Chinese takeout.



Paleo Chinese Orange Chicken

Sauce
1/2 cup water
3/4 cup orange juice
1/3 cup cider vinegar
3 tbsp coconut aminos
1 tbsp orange zest
1 tbsp honey
2-3 tsp fresh ginger, minced
4 cloves garlic, minced
2 tsp dried minced onion (can also sub some green onion here)
pinch of red pepper flakes (add more if you like some heat)
1.5 tbsp arrowroot powder

coconut oil
1-1.5 lbs chicken breast, cut into cubes
1/4 tsp sea salt
3 tbsp arrowroot

Mix together sauce ingredients in a large bowl. Toss chicken with sea salt and arrowroot. Heat coconut oil in large skillet over medium to medium high heat. Add chicken. Stir regularly until cooked throughout. Add sauce and stir frequently. Cook about 10 minutes, or until it thickens. Serve and enjoy!