General Panda’s Spicy Garlic Honey Sesame Chicken
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!
- 2 pounds boneless and skinless chicken breasts
- 3 tbsp honey
- 1 tsp sesame oil
- 1 tsp apple cider vinegar
- 1 tbsp tomato paste
- 2 tbsp water
- ¼ cup coconut aminos
- 4 garlic cloves, minced
- 2 tsp crushed red pepper flakes
- ½ tsp arrowroot powder
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- sesame seeds to garnish
- chopped fresh cilantro to garnish
- Cut chicken breasts into 1-inch pieces and season with garlic powder, salt and black pepper.
- 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.
- 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).
- 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).
- Garnish with sesame seeds and chopped fresh cilantro and serve!
Chicken “Parm”esan
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!
- 2 chicken breasts, halved and pounded
- ¾ cup almond flour
- ½ cup grated parmesan (optional)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp paprika
- 1 egg, whisked
- fresh basil leaves
- mozzarella for topping (optional)
- 1 24 oz can tomato sauce
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 tbsp sea salt
- ½ tsp garlic powder
- ½ tsp oregano
- ¼ tsp black pepper
- Preheat the oven to 425 degrees.
- Mix together almond flour, grated parmesan (optional), garlic powder, onion powder, salt, black pepper and paprika in a medium bowl.
- Whisk egg in a separate bowl.
- Dip each chicken cutlet into the egg mixture then coat with the almond flour seasoning mixture.
- Place a saucepan over medium heat and sauté the garlic with olive oil and oregano.
- Add tomato sauce, salt, garlic powder and black pepper to the saucepan and simmer for 15 minutes and set aside.
- Heat coconut oil in a skillet on medium-high heat.
- Brown each side of the cutlet (2-3 minutes each side).
- Place cutlets in a baking dish and smother in marinara sauce (non-paleo option: top with mozzarella cheese).
- Bake for 10 minutes at 425 degrees.
- Top with fresh basil and serve!
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!
- 1 lb ground chicken
- 1 apple
- 3 tbsp cilantro, chopped
- 2 tbsp oregano
- 1 tbsp thyme leaves
- 2 tsp garlic powder
- 1 tsp paprika
- 1 tsp cumin
- salt and pepper to taste
- coconut oil
- Preheat the oven to 425 degrees.
- Peel and dice the apple into tiny chunks.
- 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).
- Mix the ground chicken with the garlic powder, paprika, cumin, salt and black pepper in a separate bowl.
- Add the apple mixture to the chicken.
- Form 1/2 inch thick patties from the mixture and place on a baking tray lined with foil.
- Bake for 20 minutes.
- Broil for 1 minute or brown in a pan with coconut oil.
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.
Paleo Chicken Tenders
These baked little nuggets taste a world better than their bread infested, deep fried alternative versions! Spice up your almond flour mixture as much as you’d like and broil for the last few minutes to get them extra crispy!
- 1lb boneless chicken breasts
- 1 cup almond meal
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp cayenne pepper
- 1 tsp oregano
- 1 tsp black pepper
- 1 tsp salt
- 2 eggs, lightly beaten
- olive oil spray
- 1 egg
- 1 cup light olive oil
- 2-3 tsps juice of lemon or lime (about half a lemon or lime)
- pinch of salt
- 2 cloves garlic
- 2 tbsp dijon mustard
- 2 tbsp honey
- 1/4 tsp cayenne pepper
- dash of black pepper
- Preheat the oven to 375 degrees.
- Mix together almond meal, paprika, garlic powder, cumin, cayenne pepper, oregano, black pepper, salt.
- Cut chicken breasts into 1-2'' wide strips.
- Coat each chicken strip in egg then coat with spice mixture.
- Bake for 20-25 minutes until golden.
- For the dipping sauce, mix one egg, lime or lemon juice, salt and olive oil in a jar and blend. Stir in garlic, dijon mustard, honey, cayenne pepper and black pepper.
- Serve and enjoy!
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”.
