Paleo Maple Dijon Chicken
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!
- 4 boneless chicken breasts
- ½ cup Dijon mustard
- ¼ cup maple syrup
- 1 tsp honey
- 1 tbsp red wine vinegar
- 1 garlic clove, chopped
- ½ tsp garlic powder
- salt and pepper to taste
- cilantro, chopped
- Preheat the oven to 425 degrees.
- Mix together Dijon mustard, maple syrup, honey, red wine vinegar, garlic clove, garlic powder, salt and pepper in a small bowl.
- Arrange chicken breasts in a greased baking dish and cover each chicken breast with mixture.
- Bake for 30 to 40 minutes.
- Season with chopped cilantro and enjoy.
Panda’s Paleo Hawaiian Chicken
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!
- 4 chicken breasts
- 1 red bell pepper, cut into slices
- 1/2 red onion, sliced
- 1/2 fresh pineapple, cut into chunks
- 2 cloves garlic, chopped
- 1/4 cup coconut aminos
- 2 tbsp honey
- 1 tbsp lime juice
- 1 tbsp arrowroot powder
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp allspice
- 1/2 tsp garlic powder
- 1/4 tsp nutmeg
- 1/4 tsp black pepper
- chopped cilantro and sesame seeds to garnish
- Preheat the oven to 375 degrees.
- In a small bowl, combine the arrowroot powder, cinnamon, salt, allspice, garlic powder, nutmeg and black pepper.
- Stir in the chopped garlic and lime juice.
- Whisk in the honey and coconut aminos.
- Gently oil a baking dish with coconut oil and place the chicken breasts, bell pepper, onion and pineapple slices in baking dish.
- Pour sauce over the chicken and vegetables.
- Bake for 30-45 minutes.
- Garnish with sesame seeds and cilantro and serve!
Paleo Finger Lickin’ Fried Chicken
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!
- 2 pounds chicken breasts
- 2 eggs
- 1 cup coconut oil
- 1 cup almond flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp oregano
- 1/4 tsp thyme
- 1/4 tsp cayenne pepper
- Preheat the oven to 400 degrees.
- Cut chicken breasts into quarter pieces.
- Heat oil in frying pan on medium - high.
- Combine almond flour, paprika, garlic powder, salt, black pepper, oregano, thyme and cayenne pepper in a large bowl.
- Whisk eggs in a separate bowl.
- Dip chicken in eggs then coat with dry spice mixture.
- Place the chicken pieces in the hot oil, allowing both sides to brown.
- Place chicken on a baking sheet and bake for 10-15 minutes.
About Me
Hi, I'm the paleo panda! Join me on my journey for better and greater in eating, traveling and living. This is a collection of my life’s “musts”.
