Chicken | The Paleo Panda - Part 2 Chicken – Page 2 – The Paleo Panda

Slow Cooker Paleo Cilantro Lime Chicken

Chicken, Recipes | January 23, 2015 | By

Cooking chicken in a slow cooker is delightful. Cooking chicken that has been marinating in this cilantro lime marinade for hours is mind blowing. Each bite of this chicken is full of flavor, fall-off-the bone tender….and healthy! Pop this bird in the slow cooker in the morning and dinner is ready by the time you get home.

Slow Cooker Paleo Cilantro Lime Chicken
Serves 4
A slow cooked tender chicken in a cilantro lime marinade.
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Prep Time
5 min
Cook Time
6 hr
Total Time
6 hr 5 min
Prep Time
5 min
Cook Time
6 hr
Total Time
6 hr 5 min
Ingredients
  1. 1 6 to 8 pound free-range organic whole chicken (without giblets and brined preferred)
  2. 1 lime
  3. ½ cup lime juice
  4. 1 tbsp olive oil
  5. 1 cup fresh cilantro, chopped
  6. 4 garlic cloves, minced
  7. 1 tbsp chili powder
  8. 1 tbsp paprika
  9. 1 tbsp cayenne powder
  10. 1 tsp cumin
  11. 1 tsp garlic powder
  12. 1 tsp salt
  13. 1 tsp black pepper
Instructions
  1. Wash and clean chicken then dry thoroughly and season with salt and pepper.
  2. In a small bowl, mix the chili powder, paprika, cayenne powder, cumin and garlic powder together.
  3. Rub the spices all over the chicken and ensure the entire bird is covered.
  4. Poke holes into the lime with a fork and cover with additional chili powder. Place lime in the cavity of the chicken.
  5. Combine lime juice, olive oil, fresh cilantro and garlic in a blender until well blended.
  6. Puncture chicken a few times with a knife then place in a large ziplock bag.
  7. Pour blender contents over the chicken, making sure that the marinade covers the entire chicken (including under the skin).
  8. Marinate chicken overnight in the refrigerator.
  9. Place chicken with any leftover marinade in slow cooker and cook on low for 6 to 8 hours.
The Paleo Panda http://thepaleopanda.com/

Chicken Kung-Pao PoW!

Chicken, Recipes | January 23, 2015 | By

This is my favorite traditional Chinese chicken dish to make (and to eat)!  I love the sweet and saltiness of this delicious kung pao sauce and the chopped nuts sure give it a mean crunch.  This dish is great over a bed of cauliflower rice or veggies!

Chicken Kung-Pao PoW!
Serves 2
A twist on the original kung-pao chicken.
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1 pound skineless, boneless chicken breasts
  2. 1 tbsp coconut oil
  3. 1 tsp sesame oil
  4. 1 tsp arrowroot flour
  5. 4 tbsp coconut aminos
  6. 2 tsp honey
  7. 6 small dried red chili peppers
  8. ¼ cup onion, chopped
  9. ¼ cup red bell pepper, thinly sliced
  10. ¼ cup scallions, chopped
  11. 3 garlic cloves, minced
  12. 1/4 tsp crushed red pepper flakes
  13. 1/4 tsp dried ginger
  14. ½ tsp garlic powder
  15. 1/3 cup cashews or almonds, chopped
  16. salt and black pepper to taste
Instructions
  1. Cut chicken breasts into 1-inch pieces and season with garlic powder, salt and black pepper.
  2. Cut dried red chili peppers in half and set aside.
  3. Combine the sesame oil, arrowroot flour and coconut aminos in a small saucepan and stir. Add the honey and dried ginger and bring to a light boil over medium heat, stirring frequently. If the sauce doesn’t thicken, add more arrowroot powder.
  4. Remove sauce from the heat and set aside.
  5. In a large skillet, sauté onions over medium-high heat in coconut oil for 2 minutes then add garlic and dried red chili peppers and sauté for an additional 30 seconds.
  6. Add chicken pieces and cook for an additional 3 to 5 minutes until browned.
  7. Add the red bell pepper and scallions to the skillet and stir.
  8. Pour the sauce over the chicken and vegetables and cook for another 2 to 3 minutes until the chicken is cooked.
  9. Season with crushed red pepper flakes, salt and black pepper.
  10. Add the chopped cashews or almonds, stir and serve!
The Paleo Panda http://thepaleopanda.com/

Paleo Chicken Tikka Masala with Paleo Naan

Chicken, Recipes | January 22, 2015 | By

At first glance, this rich and flavorful traditional Indian dish seems a bit intimidating to make but once you find the spices it’s a walk in the park and worth every bite!  I’ve seen a few recipes that call for you to make a homemade cashew cream to make the sauce even thicker and creamier.  This step isn’t necessary but if you are feeling like an overachiever, you can soak 1 cup of raw cashews in 3 cups of boiling water for 30 minutes, drain the cashews and save the reserve water, place the cashews a blender with ¾ cup of the reserve water and blend until smooth, then add ¾ cup of the cashew cream to the sauce before simmering.

Make my delicious paleo naan to dip or serve it over a bed of cauliflower rice with fresh cilantro on top!

Paleo Chicken Tikka Masala with Paleo Naan
Serves 8
A rich and creamy Indian chicken curry and paleo naan to dip.
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
For the paleo chicken tikka masala
  1. 8 boneless chicken breasts
  2. 1 can coconut milk
  3. 2 tbsp olive oil
  4. 1 tbsp lemon juice
  5. 1 fresh cilantro bunch, chopped
  6. 4 tbsp garlic, minced
  7. 4 tbsp ginger, minced
  8. 1 tbsp cinnamon
  9. 1 tbsp chili powder
  10. 1 tbsp turmeric
  11. 1 tbsp salt
  12. 1 tbsp ground black pepper
  13. 1 tsp coriander
  14. 1 tsp cayenne pepper
  15. ¼ tsp cardamom
For the paleo chicken tikka masala sauce
  1. 28 oz. can of crushed tomatoes
  2. 6 oz. tomato paste
  3. 2 yellow onions
  4. 3 tbsp garlic, finely chopped
  5. 1 can coconut milk
  6. ¼ cup olive oil
  7. ½ cup water
  8. 1 tbsp lemon juice
  9. 1 tbsp garam masala
  10. 2 tsp paprika
  11. 1 tsp salt
  12. ½ tsp coriander
  13. ½ tsp cumin
  14. ½ tsp chili powder
  15. ½ tsp cinnamon
  16. ½ tsp turmeric
  17. ½ tsp black pepper
  18. ¼ tsp cayenne pepper
For the paleo naan
  1. 2 cups full fat coconut milk
  2. 1 cup almond flour
  3. ¾ cup tapioca flour
  4. ¼ cup coconut flour
  5. 1 tsp garlic powder
  6. 1 tsp salt
To make the chicken tikka masala
  1. Preheat the oven to 400 degrees.
  2. Dice the chicken breasts into bite-sized pieces.
  3. Mix the coconut milk, olive oil, lemon juice, cilantro, garlic, ginger, cinnamon, chili powder, turmeric, salt, black pepper and cayenne pepper together in a large mixing bowl.
  4. Place the chicken in the bowl with the spices and mix well.
  5. Bake the chicken uncovered for 60 minutes.
  6. Make the sauce by combining crushed tomatoes, tomato paste, thinly sliced onions, garlic, coconut milk, olive oil, water, lemon juice, garam masala, paprika, salt, coriander, cumin, chili powder, cinnamon, turmeric, black pepper and cayenne pepper in a saucepan.
  7. Bring to a boil then lower heat and simmer for 20 minutes, stirring occasionally.
  8. Add the chicken and simmer for an additional 5 minutes.
  9. Serve with paleo naan!
To make the paleo naan
  1. Mix the almond flour, tapioca flour, coconut flour, garlic powder and salt together in a large mixing bowl.
  2. Stir in the coconut milk and mix well.
  3. Melt 1 tablespoon of coconut oil in a skillet over medium high heat.
  4. Pour approximately ¼ cup of the batter into the skillet and spread into a circle shape.
  5. Cook for 2 minutes on each side or until the bottoms are golden brown and remember that the batter will not bubble up like pancakes do.
The Paleo Panda http://thepaleopanda.com/

Señorita Panda’s Paleo Chicken Soup

You’ll never want your traditional (aka BORING) chicken soup after you have this hearty and zesty Mexican style chicken soup that is jam packed with flavor and nutrients.  The non-paleo version of the recipe also calls for 1 cup of fresh sweet corn and 2 cups of brown rice to give this soup even more texture.  The best part about flu season is being able to make big batches of this soup to soothe the soul and warm my appetite.  

Try serving wrapped in my paleo tortillas used in this recipe!

Señorita Panda’s Paleo Chicken Soup
Serves 8
A hearty and zesty Mexican style chicken soup.
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 2 large chicken breasts (bone-in)
  2. 6 cups chicken broth
  3. 2 cups diced tomatoes
  4. 1 cup red onion
  5. 1 cup carrots, diced
  6. 1 cup celery
  7. ½ cup cilantro, chopped
  8. 1 green bell pepper, seeded and diced
  9. 4 cloves garlic, minced
  10. 2 jalapeño peppers, minced
  11. 2 tbsp salt
  12. 2 tbsp black pepper
  13. 1 tsp garlic powder
  14. 1 tsp cumin
  15. 1 tsp basil
  16. juice from 2 limes
  17. avocados and cilantro to garnish
Instructions
  1. Preheat the oven to 450 degrees.
  2. Brush chicken with olive oil, salt and pepper and bake for 45 to 60 minutes (or cook in crock pot on low for 4 to 6 hours).
  3. Shred chicken with a fork and set aside.
  4. Add tomatoes, red onion, carrots, celery, cilantro, green bell pepper, garlic, and jalapeño peppers to a large pot.
  5. Pour in chicken broth, ensuring that all of the ingredients are covered.
  6. Add salt, black pepper, garlic powder, cumin and basil.
  7. Bring to a boil then lower heat and simmer for 45 minutes.
  8. Serve soup in bowls and squeeze a lime wedge over the soup.
  9. Add fresh chopped cilantro and half a diced avocado on top and enjoy!
The Paleo Panda http://thepaleopanda.com/

Panda’s Paleo Orange Chicken

Chicken, Recipes | January 18, 2015 | By

All of the flavor of this classic Chinese orange chicken dish with none of the fat or grease. Sweet and tangy, this recipe is sure to delight! Serve over a bed of cauliflower rice or steamed veggies.

Panda’s Paleo Orange Chicken
Serves 2
A perfect paleo orange chicken dish.
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1 pound boneless chicken breasts
  2. 4 tbsp coconut oil
  3. ¼ tsp garlic powder
  4. salt and black pepper
  5. sesame seeds and scallions to garnish
For the sauce
  1. 1 cup water
  2. ½ cup orange juice
  3. 3 tbsp honey
  4. 3 tbsp coconut aminos
  5. ½ tsp garlic, minced
  6. ½ tsp red pepper flakes
  7. 2 tbsp arrowroot powder
Instructions
  1. Cut chicken into bite sized pieces and season with garlic powder, salt and pepper.
  2. Make the sauce by combining water, orange juice, honey, coconut aminos, garlic, red pepper flakes and arrowroot powder in a saucepan. Place over medium-high heat and bring to a boil, stirring frequently then simmer on low until sauce has thickened. Set sauce aside.
  3. Heat coconut oil in a skillet over medium heat. Add chicken pieces and ½ cup of sauce set aside and cook the chicken in the sauce until the chicken is cooked throughout (5 to 7 minutes).
  4. Turn the heat to high and brown both sides of the chicken until sauce has caramelized.
  5. Remove chicken from heat and coat the chicken in the remainder of the sauce.
  6. Garnish with sesame seeds and scallions.
  7. Serve and enjoy!
The Paleo Panda http://thepaleopanda.com/

Paleo Maple Dijon Chicken

Chicken, Recipes | January 16, 2015 | By

This maple honey chicken glazed with dijon is a party in your mouth!  For an even more tender chicken, cook chicken breasts in a crock pot on low for 4 to 6 hours.  Enjoy!

Paleo Maple Dijon Chicken
Serves 4
A maple honey chicken with a dijon mustard glaze.
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Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Ingredients
  1. 4 boneless chicken breasts
  2. ½ cup Dijon mustard
  3. ¼ cup maple syrup
  4. 1 tsp honey
  5. 1 tbsp red wine vinegar
  6. 1 garlic clove, chopped
  7. ½ tsp garlic powder
  8. salt and pepper to taste
  9. cilantro, chopped
Instructions
  1. Preheat the oven to 425 degrees.
  2. Mix together Dijon mustard, maple syrup, honey, red wine vinegar, garlic clove, garlic powder, salt and pepper in a small bowl.
  3. Arrange chicken breasts in a greased baking dish and cover each chicken breast with mixture.
  4. Bake for 30 to 40 minutes.
  5. Season with chopped cilantro and enjoy.
The Paleo Panda http://thepaleopanda.com/

Chicken “Parm”esan

Chicken, Recipes | January 15, 2015 | By

Life is all about balance and enjoying the little things.  There’s no better time to enjoy life than with this savory baked chicken smothered in homemade marinara sauce and mozzarella cheese.  Of course, the cheese is optional but puts the cherry on top of this favorite traditional Italian dish.  Live a little!

Chicken “Parm”esan
Serves 2
A crispy seasoned chicken smothered in homemade marinara sauce.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 chicken breasts, halved and pounded
  2. ¾ cup almond flour
  3. ½ cup grated parmesan (optional)
  4. ½ tsp garlic powder
  5. ½ tsp onion powder
  6. ½ tsp salt
  7. ¼ tsp black pepper
  8. ¼ tsp paprika
  9. 1 egg, whisked
  10. fresh basil leaves
  11. mozzarella for topping (optional)
For the paleo marinara sauce
  1. 1 24 oz can tomato sauce
  2. 2 garlic cloves, minced
  3. 1 tbsp olive oil
  4. 1 tbsp sea salt
  5. ½ tsp garlic powder
  6. ½ tsp oregano
  7. ¼ tsp black pepper
Instructions
  1. Preheat the oven to 425 degrees.
  2. Mix together almond flour, grated parmesan (optional), garlic powder, onion powder, salt, black pepper and paprika in a medium bowl.
  3. Whisk egg in a separate bowl.
  4. Dip each chicken cutlet into the egg mixture then coat with the almond flour seasoning mixture.
  5. Place a saucepan over medium heat and sauté the garlic with olive oil and oregano.
  6. Add tomato sauce, salt, garlic powder and black pepper to the saucepan and simmer for 15 minutes and set aside.
  7. Heat coconut oil in a skillet on medium-high heat.
  8. Brown each side of the cutlet (2-3 minutes each side).
  9. Place cutlets in a baking dish and smother in marinara sauce (non-paleo option: top with mozzarella cheese).
  10. Bake for 10 minutes at 425 degrees.
  11. Top with fresh basil and serve!
The Paleo Panda http://thepaleopanda.com/

Paleo Chicken Apple Sausage Patties

These naturally paleo sausage delights are sweet, salty and satisfying! Enjoy them for breakfast or all day as an anytime snack. I love cutting these up and putting them in my breakfast scrambles!

Paleo Chicken Apple Sausage Patties
Serves 4
Deliciously sweet and tart paleo chicken and apple sausage patties.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 lb ground chicken
  2. 1 apple
  3. 3 tbsp cilantro, chopped
  4. 2 tbsp oregano
  5. 1 tbsp thyme leaves
  6. 2 tsp garlic powder
  7. 1 tsp paprika
  8. 1 tsp cumin
  9. salt and pepper to taste
  10. coconut oil
Instructions
  1. Preheat the oven to 425 degrees.
  2. Peel and dice the apple into tiny chunks.
  3. Place 2 tablespoons of coconut oil into a skillet and cook apples with cilantro, oregano and thyme on medium-high heat until the apples soften (approximately 5 minutes).
  4. Mix the ground chicken with the garlic powder, paprika, cumin, salt and black pepper in a separate bowl.
  5. Add the apple mixture to the chicken.
  6. Form 1/2 inch thick patties from the mixture and place on a baking tray lined with foil.
  7. Bake for 20 minutes.
  8. Broil for 1 minute or brown in a pan with coconut oil.
The Paleo Panda http://thepaleopanda.com/

Panda’s Paleo Hawaiian Chicken

Chicken, Recipes | January 14, 2015 | By

This savory pineapple glaze gives this chicken the perfect balance of sweet and sourness. Add 1 tsp of red chili pepper flakes to add a spicy kick into the mix!

Panda's Paleo Hawaiian Chicken
Serves 4
A savory paleo pineapple glazed sweet and sour chicken dish.
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 4 chicken breasts
  2. 1 red bell pepper, cut into slices
  3. 1/2 red onion, sliced
  4. 1/2 fresh pineapple, cut into chunks
  5. 2 cloves garlic, chopped
  6. 1/4 cup coconut aminos
  7. 2 tbsp honey
  8. 1 tbsp lime juice
  9. 1 tbsp arrowroot powder
  10. 1 tsp cinnamon
  11. 1 tsp salt
  12. 1 tsp allspice
  13. 1/2 tsp garlic powder
  14. 1/4 tsp nutmeg
  15. 1/4 tsp black pepper
  16. chopped cilantro and sesame seeds to garnish
Instructions
  1. Preheat the oven to 375 degrees.
  2. In a small bowl, combine the arrowroot powder, cinnamon, salt, allspice, garlic powder, nutmeg and black pepper.
  3. Stir in the chopped garlic and lime juice.
  4. Whisk in the honey and coconut aminos.
  5. Gently oil a baking dish with coconut oil and place the chicken breasts, bell pepper, onion and pineapple slices in baking dish.
  6. Pour sauce over the chicken and vegetables.
  7. Bake for 30-45 minutes.
  8. Garnish with sesame seeds and cilantro and serve!
The Paleo Panda http://thepaleopanda.com/

Paleo Finger Lickin’ Fried Chicken

Chicken, Recipes | January 13, 2015 | By

This isn’t traditionally the “healthiest” recipe on this site but it will satisfy your comfort food craving.  If you still can’t wrap your stomach around the flash frying, try baking your chicken breasts at 350 degrees for 25 to 30 minutes, broiling for the last 5 minutes to get that crisp!

Paleo Finger Lickin' Fried Chicken
Serves 4
Fried chicken...paleo style!
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 2 pounds chicken breasts
  2. 2 eggs
  3. 1 cup coconut oil
  4. 1 cup almond flour
  5. 1 tsp paprika
  6. 1 tsp garlic powder
  7. 1/2 tsp salt
  8. 1/2 tsp black pepper
  9. 1/4 tsp oregano
  10. 1/4 tsp thyme
  11. 1/4 tsp cayenne pepper
Instructions
  1. Preheat the oven to 400 degrees.
  2. Cut chicken breasts into quarter pieces.
  3. Heat oil in frying pan on medium - high.
  4. Combine almond flour, paprika, garlic powder, salt, black pepper, oregano, thyme and cayenne pepper in a large bowl.
  5. Whisk eggs in a separate bowl.
  6. Dip chicken in eggs then coat with dry spice mixture.
  7. Place the chicken pieces in the hot oil, allowing both sides to brown.
  8. Place chicken on a baking sheet and bake for 10-15 minutes.
The Paleo Panda http://thepaleopanda.com/

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