Succulent Sweet Dijon Thighs

Chicken, Recipes | October 1, 2015 | By

As you know I’m constantly on the lookout for alternatives to basic boring chicken breast recipes.  Chicken thighs are always tender and therefore automatically delicious (not to mention easy and inexpensive – always a bonus)!  This recipe combines tangy Dijon with sweet and zesty balsamic vinegar and spices for a chicken dish that’s healthy and jam packed with flavor!  Pop it in the oven and dinner is ready!

Succulent Sweet Dijon Thighs
Serves 2
Sweet, tangy and tender chicken thighs.
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Ingredients
  1. 2 pounds boneless skinless chicken thighs
  2. 1 tbsp Dijon mustard
  3. ¼ cup olive oil
  4. ¼ cup balsamic vinegar
  5. 1 tsp dried thyme
  6. 2 garlic cloves, minced
  7. ¼ tsp garlic powder
  8. ¼ tsp paprika
  9. Salt and black pepper
Instructions
  1. Place chicken thighs in a container and cut slits in each thigh.
  2. Rub garlic powder, paprika, salt and black pepper on chicken.
  3. In a small bowl, mix together the mustard, olive oil, balsamic vinegar, thyme and garlic cloves.
  4. Pour the marinade over the chicken and marinate for 30 minutes (or longer if possible).
  5. Preheat oven to 400 degrees.
  6. Transfer the chicken to a slightly greased 9 x 13 baking dish and bake for 20 minutes or until the chicken is cooked.
The Paleo Panda http://thepaleopanda.com/

Senorita Panda’s Spiced Rubbed Fiesta Chicken

Chicken, Recipes | September 2, 2015 | By

Trying to eat healthy but the thought of more grilled chicken breasts makes you want to eat dirt?  I think we can all grow tired of the same plain (but lean) boring chicken.  I spiced it up last night with this spiced rubbed fiesta chicken that really brings the heat with flavor and texture.  The zesty avocado salsa adds the perfect dimension of coolness and deliciousness.  I’ve also discovered the PERFECT way to bake a tender chicken breast.  The trick is to bake it at 375 degrees for 20 minutes covered with foil so the inside cooks perfectly then remove the foil for the last 10 minutes so the top gets golden without drying it out!

Senorita Panda’s Spiced Rubbed Fiesta Chicken
Serves 2
Zesty hot chicken with savory cool avocado salsa.
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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. 2 boneless skinless breasts
  2. 1 tsp chili powder
  3. 1 tsp paprika
  4. 1 tsp cumin
  5. 1 tsp garlic powder
  6. ½ tsp thyme
  7. ½ tsp olive oil
  8. Salt and black pepper to taste
For the fiesta salsa
  1. 1 avocado, cubed
  2. 2 roma tomatoes, chopped
  3. ¼ cup fresh cilantro, chopped
  4. 1 tsp olive oil
  5. ½ tsp cumin
  6. 1 garlic clove, minced
  7. Juice of 1 lime wedge
  8. Salt and black pepper to taste
Instructions
  1. Preheat the oven to 375 degrees.
  2. In a small bowl, mix together the chili powder, paprika, cumin, garlic powder and thyme.
  3. Coat the chicken breasts with olive oil, seasoning mixture, salt and black pepper.
  4. Place the chicken breasts in a glass baking pan, cover and seal with a layer of foil then bake for 20 minutes.
  5. Remove the foil and continue to bake for an additional 10 minutes.
  6. While the chicken is baking, prepare the fiesta salsa by combining the tomatoes, cilantro, olive oil, cumin, garlic, salt and black pepper in a small bowl. Toss in the avocado and lime juice.
  7. Once the chicken has slightly cooled, slice and top with fiesta salsa!
The Paleo Panda http://thepaleopanda.com/

Hot Thai Kitchen – Garlic Pepper Chicken and Shrimp

My boyfriend found an awesome blog and youtube cooking channel while looking for a delicious Thai recipe to make this weekend…Hot Thai Kitchen!  Pai has the best authentic Thai recipes with cooking videos to walk you through each step.  He attempted, and very successfully so, the mouthwatering garlic pepper chicken (and shrimp) and it was absolutely amazing.  He infused olive oil with garlic then sprinkled the leftover browned garlic on the chicken…you cannot even imagine the explosion of flavors!   Click here for Pai’s Hot Thai Kitchen Garlic Pepper Chicken recipe.  Here’s my paleo version of this awesome recipe!

IMG_7151

Browned garlic and infused olive oil, yum!

Garlic Pepper Chicken and Shrimp

The final masterpiece! 

Hot Thai Kitchen - Garlic Pepper Chicken and Shrimp
Serves 4
A deliciously Thai garlic pepper chicken and shrimp sprinkled with a golden garlic crunch.
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 pound chicken breasts, cut into 1-cm cubes
  2. 1/2 pound shrimp, peeled and deveined
  3. 1 10 oz. bag of spinach
  4. 1 tbsp Ty Ling oyster sauce (loosely paleo-friendly with some fermented soy and corn but wheat-free)
  5. 2 tbsp liquid aminos
  6. 1 tsp Red Boat fish sauce
  7. 1 1/2 tsp coconut palm sugar
  8. 1/4 tsp ground white pepper
  9. 1/4 tsp ground black pepper
  10. 8 cilantro stems, chopped
  11. 8 garlic cloves, chopped
Instructions
  1. Mix chicken with Ty Ling oyster sauce, liquid aminos, Red boat fish sauce, white pepper and black pepper.
  2. To make the garlic infused olive oil, place the garlic in a small pot or wok and add just enough olive oil to cover the garlic. Fry garlic over low heat until the garlic turns golden brown and the bubbling has mostly stopped, about 5 minutes. Drain garlic from oil, reserving the oil.
  3. In a wok, add 2 tablespoons of the garlic oil and heat over high heat. Pour a tablespoon of the remaining garlic oil into the marinated chicken and stir.
  4. When the oil is hot, add the chicken and coconut palm sugar and stir until chicken is cooked.
  5. Add shrimp for the last 2 minutes of cooking and mix in half of the fried garlic and chopped cilantro stems and remove from heat.
  6. Sauté spinach with olive oil and garlic and serve with the chicken and shrimp (sprinkling the remaining fried garlic all over)!
Adapted from Hot Thai Kitchen
Adapted from Hot Thai Kitchen
The Paleo Panda http://thepaleopanda.com/

Paleo Chipotle Tortilla(less) Soup

Your taste buds will do the cha-cha with this paleo tortilla-less soup! This soup is chock full of chicken and is delicious as-is but you can sprinkle a handful of my paleo tortilla chips on top for an additional crunch. Sprinkle some cayenne pepper and paprika for an even zestier crunch. Olé!

Paleo Chipotle Tortilla(less) Soup
Serves 4
A zesty and hearty Mexican-style chicken tortilla soup.
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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 and skinless chicken breasts, cooked and shredded
  2. 3 garlic cloves, minced
  3. 1/4 cup red onion, chopped
  4. 1 14.5 oz. can diced tomatoes, undrained
  5. 1 14 oz. can chicken broth
  6. 1 cup water
  7. 1 tbsp olive oil
  8. 1 tsp chili powder
  9. 1 tsp paprika
  10. 1 tsp ground cumin
  11. 1 tsp garlic powder
  12. ½ tsp cayenne pepper
  13. ½ tsp salt
  14. ½ tsp black pepper
  15. ¼ cup fresh cilantro, chopped
  16. 1 lime
  17. avocado to garnish
Instructions
  1. Heat olive oil, garlic, red onion and chicken in a large pot over medium-high heat and sauté for approximately 1 minute.
  2. Add chili powder, paprika, cumin, garlic powder, cayenne powder, salt and black pepper and stir well.
  3. Add diced tomatoes in juice, chicken broth and water, stir and bring to a boil.
  4. Lower heat to low and simmer for 10 minutes.
  5. Serve with chopped fresh cilantro, lime and avocado!
The Paleo Panda http://thepaleopanda.com/

General Panda’s Spicy Garlic Honey Sesame Chicken

Chicken, Recipes | February 5, 2015 | By

This recipe needs no description – the title says it all. All I have to say is just try it for the flavor explosion of the century! If you have time, marinate the raw chicken in the sauce overnight but it’s not necessary because the caramelization of the sauce on the chicken after cooking gives it more than enough flavor. Serve with broccoli, over a bed of cauliflower rice or just by itself. General Panda approved!

General Panda’s Spicy Garlic Honey Sesame Chicken
Serves 4
Chicken - with spice, garlic, honey and sesame!
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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. 2 pounds boneless and skinless chicken breasts
  2. 3 tbsp honey
  3. 1 tsp sesame oil
  4. 1 tsp apple cider vinegar
  5. 1 tbsp tomato paste
  6. 2 tbsp water
  7. ¼ cup coconut aminos
  8. 4 garlic cloves, minced
  9. 2 tsp crushed red pepper flakes
  10. ½ tsp arrowroot powder
  11. ½ tsp garlic powder
  12. ½ tsp salt
  13. ½ tsp black pepper
  14. sesame seeds to garnish
  15. chopped fresh cilantro to garnish
Instructions
  1. Cut chicken breasts into 1-inch pieces and season with garlic powder, salt and black pepper.
  2. Make the sauce by combining honey, sesame oil, apple cider vinegar, tomato paste, water, coconut aminos, red pepper flakes, garlic cloves and arrowroot powder in a small bowl.
  3. Heat olive oil in a skillet over medium heat and cook chicken pieces in just enough sauce to slightly cover the chicken until cooked (5 to 7 minutes).
  4. Turn the heat to high and brown both sides of the chicken until sauce has evaporated and caramelized onto the chicken (approximately an additional 8 to 10 minutes).
  5. Garnish with sesame seeds and chopped fresh cilantro and serve!
The Paleo Panda http://thepaleopanda.com/

Yellow Coconut Curry Chicken with Paleo Coconut Rice

Chicken, Recipes | January 29, 2015 | By

Thai food is my favorite but it’s not always the most paleo-friendly.  The spiciness of this curry finds its perfect balance with the smooth and sweetness of the coconut cream.  The delicious dish is served over delicately paleo rice infused with a hint of coconut.  If you’re a nut lover, add in ¾ cup of cashews!

Yellow Coconut Curry Chicken with Paleo Coconut Rice
Serves 4
Tantalizing Thai coconut chicken curry over cauliflower rice...and it's paleo!
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 4 boneless skinless chicken breasts
  2. 1 ½ cup chicken broth
  3. 1 cup coconut cream (skimmed from the top of 1 refrigerated can of full fat coconut milk
  4. 1 tbsp coconut oil
  5. 1 small onion, chopped
  6. 2 tomatoes, diced
  7. 1 cup diced carrots
  8. 1 cup diced sweet potatoes
  9. 5 garlic cloves, minced
  10. 1 tbsp fresh ginger, peeled and minced
  11. 2 tbsp thai yellow curry paste (or curry powder or garam masala)
  12. 2 tsp salt
  13. 1 tsp black pepper
  14. 1 tsp garlic powder
  15. 1 tsp cumin
  16. ¼ tsp cayenne pepper
  17. ¼ tsp crushed red pepper flakes
  18. fresh chopped cilantro to garnish
For the Paleo Rice
  1. 2 cauliflower heads
  2. ¼ cup chicken stock
  3. ¼ cup coconut milk
  4. 2 tsp garlic powder
  5. 2 tsp salt
  6. 2 tsp black pepper
To make the Yellow Coconut Curry Chicken
  1. Clean chicken and dice into 1 inch cubes.
  2. Sauté onions and garlic in coconut oil in a large saucepan over low - medium heat for 2 minutes then add the chicken cubes and continue to cook until chicken has slightly browned.
  3. Mix curry paste (or curry powder) with coconut cream and chicken broth and pour over the chicken.
  4. Add the tomatoes, carrots and sweet potatoes and stir.
  5. Stir in salt, black pepper, garlic powder, cumin, cayenne pepper and crushed red pepper flakes.
  6. Cook on medium heat with the lid on for 40 minutes, stirring occasionally.
  7. Top with fresh cilantro and serve!
To make the Paleo Coconut Rice
  1. Wash and chop cauliflower heads then grate in a food processor or with a cheese grater.
  2. Add grated cauliflower to a pot with ¼ cup chicken stock, ¼ cup coconut milk, garlic powder, salt and pepper.
  3. Cover and let steam for 7 minutes over medium heat.
  4. Uncover, stir and serve!
The Paleo Panda http://thepaleopanda.com/

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/

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/

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/

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