Succulent Sweet Dijon Thighs
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!
- 2 pounds boneless skinless chicken thighs
- 1 tbsp Dijon mustard
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 1 tsp dried thyme
- 2 garlic cloves, minced
- ¼ tsp garlic powder
- ¼ tsp paprika
- Salt and black pepper
- Place chicken thighs in a container and cut slits in each thigh.
- Rub garlic powder, paprika, salt and black pepper on chicken.
- In a small bowl, mix together the mustard, olive oil, balsamic vinegar, thyme and garlic cloves.
- Pour the marinade over the chicken and marinate for 30 minutes (or longer if possible).
- Preheat oven to 400 degrees.
- Transfer the chicken to a slightly greased 9 x 13 baking dish and bake for 20 minutes or until the chicken is cooked.
Senorita Panda’s Spiced Rubbed Fiesta Chicken
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!
- 2 boneless skinless breasts
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp thyme
- ½ tsp olive oil
- Salt and black pepper to taste
- 1 avocado, cubed
- 2 roma tomatoes, chopped
- ¼ cup fresh cilantro, chopped
- 1 tsp olive oil
- ½ tsp cumin
- 1 garlic clove, minced
- Juice of 1 lime wedge
- Salt and black pepper to taste
- Preheat the oven to 375 degrees.
- In a small bowl, mix together the chili powder, paprika, cumin, garlic powder and thyme.
- Coat the chicken breasts with olive oil, seasoning mixture, salt and black pepper.
- Place the chicken breasts in a glass baking pan, cover and seal with a layer of foil then bake for 20 minutes.
- Remove the foil and continue to bake for an additional 10 minutes.
- 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.
- Once the chicken has slightly cooled, slice and top with fiesta salsa!
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!
Browned garlic and infused olive oil, yum!
The final masterpiece!
- 1 pound chicken breasts, cut into 1-cm cubes
- 1/2 pound shrimp, peeled and deveined
- 1 10 oz. bag of spinach
- 1 tbsp Ty Ling oyster sauce (loosely paleo-friendly with some fermented soy and corn but wheat-free)
- 2 tbsp liquid aminos
- 1 tsp Red Boat fish sauce
- 1 1/2 tsp coconut palm sugar
- 1/4 tsp ground white pepper
- 1/4 tsp ground black pepper
- 8 cilantro stems, chopped
- 8 garlic cloves, chopped
- Mix chicken with Ty Ling oyster sauce, liquid aminos, Red boat fish sauce, white pepper and black pepper.
- 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.
- 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.
- When the oil is hot, add the chicken and coconut palm sugar and stir until chicken is cooked.
- 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.
- Sauté spinach with olive oil and garlic and serve with the chicken and shrimp (sprinkling the remaining fried garlic all over)!
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!
- 1 pound boneless and skinless chicken breasts, cooked and shredded
- 3 garlic cloves, minced
- 1/4 cup red onion, chopped
- 1 14.5 oz. can diced tomatoes, undrained
- 1 14 oz. can chicken broth
- 1 cup water
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp cayenne pepper
- ½ tsp salt
- ½ tsp black pepper
- ¼ cup fresh cilantro, chopped
- 1 lime
- avocado to garnish
- Heat olive oil, garlic, red onion and chicken in a large pot over medium-high heat and sauté for approximately 1 minute.
- Add chili powder, paprika, cumin, garlic powder, cayenne powder, salt and black pepper and stir well.
- Add diced tomatoes in juice, chicken broth and water, stir and bring to a boil.
- Lower heat to low and simmer for 10 minutes.
- Serve with chopped fresh cilantro, lime and avocado!
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!
Yellow Coconut Curry Chicken with Paleo Coconut Rice
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!
- 4 boneless skinless chicken breasts
- 1 ½ cup chicken broth
- 1 cup coconut cream (skimmed from the top of 1 refrigerated can of full fat coconut milk
- 1 tbsp coconut oil
- 1 small onion, chopped
- 2 tomatoes, diced
- 1 cup diced carrots
- 1 cup diced sweet potatoes
- 5 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and minced
- 2 tbsp thai yellow curry paste (or curry powder or garam masala)
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp cumin
- ¼ tsp cayenne pepper
- ¼ tsp crushed red pepper flakes
- fresh chopped cilantro to garnish
- 2 cauliflower heads
- ¼ cup chicken stock
- ¼ cup coconut milk
- 2 tsp garlic powder
- 2 tsp salt
- 2 tsp black pepper
- Clean chicken and dice into 1 inch cubes.
- 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.
- Mix curry paste (or curry powder) with coconut cream and chicken broth and pour over the chicken.
- Add the tomatoes, carrots and sweet potatoes and stir.
- Stir in salt, black pepper, garlic powder, cumin, cayenne pepper and crushed red pepper flakes.
- Cook on medium heat with the lid on for 40 minutes, stirring occasionally.
- Top with fresh cilantro and serve!
- Wash and chop cauliflower heads then grate in a food processor or with a cheese grater.
- Add grated cauliflower to a pot with ¼ cup chicken stock, ¼ cup coconut milk, garlic powder, salt and pepper.
- Cover and let steam for 7 minutes over medium heat.
- Uncover, stir and serve!
Slow Cooker Paleo Cilantro Lime Chicken
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.
- 1 6 to 8 pound free-range organic whole chicken (without giblets and brined preferred)
- 1 lime
- ½ cup lime juice
- 1 tbsp olive oil
- 1 cup fresh cilantro, chopped
- 4 garlic cloves, minced
- 1 tbsp chili powder
- 1 tbsp paprika
- 1 tbsp cayenne powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- Wash and clean chicken then dry thoroughly and season with salt and pepper.
- In a small bowl, mix the chili powder, paprika, cayenne powder, cumin and garlic powder together.
- Rub the spices all over the chicken and ensure the entire bird is covered.
- Poke holes into the lime with a fork and cover with additional chili powder. Place lime in the cavity of the chicken.
- Combine lime juice, olive oil, fresh cilantro and garlic in a blender until well blended.
- Puncture chicken a few times with a knife then place in a large ziplock bag.
- Pour blender contents over the chicken, making sure that the marinade covers the entire chicken (including under the skin).
- Marinate chicken overnight in the refrigerator.
- Place chicken with any leftover marinade in slow cooker and cook on low for 6 to 8 hours.
Paleo Chicken Tikka Masala with Paleo Naan
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!
- 8 boneless chicken breasts
- 1 can coconut milk
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 fresh cilantro bunch, chopped
- 4 tbsp garlic, minced
- 4 tbsp ginger, minced
- 1 tbsp cinnamon
- 1 tbsp chili powder
- 1 tbsp turmeric
- 1 tbsp salt
- 1 tbsp ground black pepper
- 1 tsp coriander
- 1 tsp cayenne pepper
- ¼ tsp cardamom
- 28 oz. can of crushed tomatoes
- 6 oz. tomato paste
- 2 yellow onions
- 3 tbsp garlic, finely chopped
- 1 can coconut milk
- ¼ cup olive oil
- ½ cup water
- 1 tbsp lemon juice
- 1 tbsp garam masala
- 2 tsp paprika
- 1 tsp salt
- ½ tsp coriander
- ½ tsp cumin
- ½ tsp chili powder
- ½ tsp cinnamon
- ½ tsp turmeric
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- 2 cups full fat coconut milk
- 1 cup almond flour
- ¾ cup tapioca flour
- ¼ cup coconut flour
- 1 tsp garlic powder
- 1 tsp salt
- Preheat the oven to 400 degrees.
- Dice the chicken breasts into bite-sized pieces.
- 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.
- Place the chicken in the bowl with the spices and mix well.
- Bake the chicken uncovered for 60 minutes.
- 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.
- Bring to a boil then lower heat and simmer for 20 minutes, stirring occasionally.
- Add the chicken and simmer for an additional 5 minutes.
- Serve with paleo naan!
- Mix the almond flour, tapioca flour, coconut flour, garlic powder and salt together in a large mixing bowl.
- Stir in the coconut milk and mix well.
- Melt 1 tablespoon of coconut oil in a skillet over medium high heat.
- Pour approximately ¼ cup of the batter into the skillet and spread into a circle shape.
- 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.
Panda’s Paleo Orange Chicken
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.
- 1 pound boneless chicken breasts
- 4 tbsp coconut oil
- ¼ tsp garlic powder
- salt and black pepper
- sesame seeds and scallions to garnish
- 1 cup water
- ½ cup orange juice
- 3 tbsp honey
- 3 tbsp coconut aminos
- ½ tsp garlic, minced
- ½ tsp red pepper flakes
- 2 tbsp arrowroot powder
- Cut chicken into bite sized pieces and season with garlic powder, salt and pepper.
- 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.
- 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).
- Turn the heat to high and brown both sides of the chicken until sauce has caramelized.
- Remove chicken from heat and coat the chicken in the remainder of the sauce.
- Garnish with sesame seeds and scallions.
- Serve and enjoy!
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.
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”.
