A great thing about the paleo diet is that you can still enjoy your favorite chicken dishes for lunch and dinner. You can cook and serve chicken in many of the usual ways, but with much less salt, preservatives, fat, and sugar. Here are a few paleo diet chicken recipes from PaleoPlan.com that fit perfectly into your paleo diet plan.
Servings: 2 Approx. cook time: 50 min.
3 Tbs olive or coconut oil 1 (3 lb) chicken, cut up 1/2 tsp freshly ground black pepper 1/2 tsp sea salt 1 medium yellow onion, sliced 1/2 lb mushrooms, sliced 3 cloves garlic, minced 1 (16 oz) can diced tomatoes 1 (8 oz) can tomato sauce 1 tsp dried oregano 1 large bell pepper, cut into 1″ pieces
In a large skillet, heat oil over medium-high heat. Season chicken with sea salt and freshly ground black pepper. When pan is hot, add chicken and brown on all sides, about 10 minutes. Remove and drain on paper towels. Add onions and mushrooms to the hot pan and sauté until onions are slightly translucent, about 5 minutes. Add remaining ingredients. Stir well. Return chicken to pan and bring to a boil. Once boiling, reduce heat, cover and simmer 30 minutes, until chicken is tender.
Servings: 2 Approx. cooking time: 45 min.
sea salt (optional) freshly ground black pepper 3/4 tsp fennel seeds, crushed 1/4 tsp garlic powder 1/4 tsp dried oregano 4 (4-6 oz each) skinless, boneless chicken breasts 6 Tbs olive oil, divided 1 large shallot, thinly sliced 2 tsp fresh rosemary, chopped 2 medium red bell peppers, thinly sliced 1 yellow bell pepper, thinly sliced 1 cup chicken broth 1 Tbs balsamic vinegar
Preheat oven to 450℉. Combine 1/2 tsp salt, fennel seeds, 1/4 tsp freshly ground black pepper, garlic powder and oregano. Brush chicken with 2 tsp oil, and sprinkle spice rub over chicken. Heat a large skillet over med-high heat, and add 2 tsp olive oil. Add chicken and cook 3 minutes or until browned. Turn each piece and cook 1 minute
more. Remove chicken from pan and arrange in a large baking dish. Bake for 15-20 minutes, or until fully cooked. Meanwhile, heat remaining oil over medium-high heat in the same large skillet used to brown the chicken (do not wash it first). When pan is hot, add shallots and rosemary, and sauté 3-5 minutes, or until shallots are translucent. Add peppers, and stir in broth, scraping pan to loosen brown bits. Reduce heat and simmer 5 minutes. Add vinegar and season with sea salt and freshly ground black pepper. Cook 3 minutes more, stirring frequently. Serve sauce over chicken.
Servings: 2 Approx. cooking time: 25 min.
3 cloves garlic, minced 1 tsp cumin 1 tsp oregano 1 tsp chili powder 1 tsp sea salt (optional) 1 lb boneless, skinless chicken breasts, sliced into strips 1 Tbs coconut oil 1/2 red onion, sliced 2 red bell peppers, sliced juice of 1 lemon juice of 1 lime 2 heads butter lettuce, root removed, washed and dried guacamole 1 small jar salsa (or substitute fresh chopped tomatoes, cilantro and garlic)
In a medium bowl, combine garlic, cumin, oregano, chili powder, and sea salt (if desired). Toss chicken in mixture until fully coated and set aside. Heat a large saute pan over medium-high heat. When pan is hot, add coconut oil. Saute onion for 3
minutes. Add chicken and continue to cook until chicken is almost fully cooked (about 10-15 minutes), stirring often. Just before chicken is done, add red peppers, lemon and lime juice. Stir and cook for 3 more minutes. Serve over lettuce and top with guacamole and salsa.
You can find tons of other fantastic paleo diet chicken recipes as well as other paleo diet recipes at PaleoPlan.com/Recipes. Also for other fantastic paleo diet chicken recipes and hundreds of other delicious paleo friendly meal recipes and a free meal plan, visit ThePaleoRecipeBook.DietProgramsThatWork.com and get The Paleo Recipe Book.