Paleo Chicken Recipes-Digital PDF

contents.
1. Crock pot rosemary citrus chicken .............. 1
2. Creamy chicken alfredo recipe ................ 3
3. Crock pot chicken soup ...................... 5
4. Crispy chicken and waffles ................... 7
5. Bacon-wrapped stuffed chicken breast .......... 9
6. Jalapeño lime chicken ....................... 11
7. Baked popcorn chicken ...................... 13
8. Spicy honey ‘soy’ chicken skewers ............. 15
9. One-pan lemon and herb chicken .............. 17
10. Easy chicken mango lettuce wraps ............. 19
11. Perfect herb roasted chicken recipe ............ 21
12. Bacon chicken bake recipe ................... 23
13. Pesto baked chicken recipe ................... 25
14. The best paleo chicken pot pie ................ 27
Copyright Notice 15. Coconut curry chicken with turmeric ............ 29

Copyright © 2017. All Rights Reserved.
16. Creamy spinach artichoke chicken dinner ........ 31
17. Creamy chicken marsala recipe ...............

PaleoHacks, LLC retains 100% rights to this material and it may not be republished, 33
repacked and/or redistributed for any purposes what so ever without the express
written consent from the owners of Paleohacks, LLC 18. Slow cooker honey sesame chicken recipe ....... 35
19. Honey lime chicken skewers with avocado

dipping sauce ............................. 37
20. Paleo crockpot chicken cacciatore recipe ........ 39 42. Tortilla-free cashew chicken lettuce tacos....... 83
21. Perfect slow cooker roast chicken .............. 41 43. Easy tandoori chicken recipe .................. 85
22. Paleo chicken enchilada casserole recipe ........ 43 44. Sticky sweet caramelized baked chicken legs ..... 87
23. Chicken tortilla-less soup ..................... 45 45. Mushroom-onion hasselback chicken ........... 89
24. Pumpkin chicken curry ...................... 47 46. Grilled hawaiian pineapple chicken ............. 91
25. Zesty chicken chile verde soup ................ 49 47. Baked crispy, crunchy buffalo chicken tenders .... 93
26. Honey sriracha chicken wings ................. 51 48. Smoky maple glazed chicken legs ............. 95
27. Slow cooker chicken chili ..................... 53 49. Winner winner cashew-crusted chicken dinner .... 97
28. Macadamia-crusted chicken nuggets ........... 55 50. Pad see ew with light zucchini noodles .......... 99
29. One-pan honey turmeric chicken .............. 57 51. Bacon chicken salad ........................ 101
30. One-pan harvest chicken dinner with 52. Slow cooker chipotle chicken soup ............. 103
brussels sprouts and butternut squash .......... 59
53. Easy creamy chicken salad recipe .............. 105
31. Crockpot curry chicken ...................... 61
54. Turmeric chicken noodle soup ................ 107
32. Garlic-tossed chicken wings .................. 63
55. Coconut-crusted chicken fingers .............. 109
33. Crock pot hawaiian pulled chicken chard wraps ... 65
56. Easy tahini-marinated chicken ................. 111
34. Crock pot shredded chicken sloppy joes with 57. Cajun chicken pasta ......................... 113
sweet potato bun ........................... 67
58. Chicken pot pie soup ........................ 115
35. Crock pot shredded chicken with peach bbq sauce 69
59. Chicken with creamy coconut sun-dried
36. Crock pot chicken chile verde ................. 71
tomato sauce .............................. 117
37. One-pan maple dijon chicken & brussels sprouts .. 73
60. Unfried chicken recipe ....................... 119
38. Chicken tacos with strawberry avocado ......... 75
39. Bruschetta chicken ......................... 77
40. Chicken apple sausage patties ................ 79
41. Healthy chicken lettuce wraps ................ 81

CROCK POT ROSEMARY
CITRUS CHICKEN
SERVES: 3 PREP: 5 MINS COOK: 8 HRS
INGREDIENTS: INSTRUCTIONS:
• 1 pound boneless, 1. Season the chicken breasts with salt and pepper to
skinless chicken breast taste on each side and place them in the slow cooker.
• 3 T lemon juice 2. In a small bowl, whisk together the lemon juice,
• 2 T fresh squeezed orange juice, and honey until combined. Pour the juice
over the chicken.
orange juice
3. Place the orange slices on top of the chicken breasts,
• 1 T honey
and lay the rosemary over everything.
• 4 orange slices
4. Turn the slow cooker on low for 8 hours, and cover.
• 4 sprigs fresh rosemary
• salt & pepper to taste
6 | PALEO CHICKEN RECIPES PALEO CHICKEN RECIPES | 1

CREAMY CHICKEN
ALFREDO RECIPE
SERVES: 3 PREP: 10 MINS COOK: 30 MINS
• 1 large head 1. Preheat oven to 400°F.
cauliflower, cut into 2. In a stockpot, bring chicken broth to a boil. Add the
florets cauliflower and allow it to cook for about 15 minutes or
• 3 cups chicken broth until fork tender.
or bone broth 3. While the cauliflower is cooking, begin the chicken.
Season the chicken with salt and pepper, and heat 1 T
• ½ t sea salt
coconut oil in an oven-safe skillet over a medium-high
• ¼ t black pepper heat. Carefully place the chicken in the skillet and pan-
• 1 T coconut oil sear for about 3 minutes per side, until golden brown.
Transfer the skillet to the oven and allow the chicken
• 1 pound boneless, to cook for 15-20 minutes, or until internal temperature
skinless chicken reaches 160 degrees.
breast
4. In a clean skillet, melt the butter over a medium heat.
• 2 T grass-fed butter Saute the garlic for a minute or two, until fragrant.
• 6 cloves garlic, Transfer the butter and garlic to a food processor or high
speed blender, and set aside.
roughly minced
5. In the same skillet saute the broccoli in the remaining
• 1 small head broccoli,
melted butter for 6-8 minutes or bright green and crisp.
cut into florets
Remove from heat and set aside.
• 1 pound summer
6. Once the cauliflower is fork tender, reserve the broth
squash as you spoon the florets into the food processor with
the butter and garlic. Spoon 1 cup of the broth into the
food processor. Add the salt and pepper and puree until
smooth. Add more broth as needed until it becomes a
smooth sauce.
7. Using a spiral slicer or julienne peeler, slice the summer
squash into long thin noodles. In the skillet used to cook
the broccoli, saute the spiralized squash ribbons for
2-3 minutes until cooked, but still crisp. Stir in the in the
cauliflower sauce and cooked broccoli.
8. Slice the chicken and top the pasta. Serve and enjoy!
CROCK POT
CHICKEN SOUP
SERVES: 3-4 PREP: 5 MINS COOK: 4 HRS
• 2 chicken breasts 1. Cut ends of zucchini; place zucchini through
the spiralizer to create zucchini noodles.
• 2 T olive oil
2. Drizzle crock pot with olive oil.
• 3 full size carrots, sliced
3. Place chicken in the bottom of the pot and
• 2 celery stalks, sliced
then top with carrots, celery, zucchini noodles,
• 1 yellow onion, diced thyme, chicken broth, salt, and pepper.
• 2 T fresh parsley 4. Cook on high for 4 hours.
• 2 zucchini 5. Chicken should now be easy to cut. Serve

noodle soup in bowls; add more salt and
• ½ t dried thyme
pepper to taste.
• 64 oz. chicken broth 6. Enjoy!
• Salt and pepper to taste

CRISPY CHICKEN AND
WAFFLES
• For the chicken: 1. In a skillet, heat ¼ cup coconut oil till
bubbling. Set up your dredging station:
• 2 large chicken drumsticks (approx.
in a bowl, beat one egg, then, in a large
1 lb.)
plastic bag, combine ¼ cup tapioca
• 1 egg flour, ½ teaspoon each of garlic powder,
paprika, salt, and pepper. Dip drumsticks
• ¼ cup tapioca flour
into egg, then add to bag and seal. Shake
• ½ t garlic powder vigorously until chicken is coated evenly.
• ½ t paprika Shake off the excess.
• ½ t salt 2. Carefully add dredged chicken to oil.

Cook drumsticks 10-15 minutes per
• ½ t pepper side, until chicken is cooked all the way
• ¼ cup coconut oil through and crust is golden brown and
crunchy.
• For the waffle:
3. While chicken fries, combine almond
• ¼ cup almond milk (or milk of
milk and apple cider vinegar in a bowl.
choice) Set aside for 3 minutes.
• ½ t apple cider vinegar 4. Whisk into faux buttermilk, 1 egg, ½
• 1 egg teaspoon coconut oil and coconut
sugar. In a separate bowl, combine
• ½ T coconut oil
flours, baking powder and salt. Whisk
• 1 t coconut sugar dry ingredients into wet. Tip: if mixture
becomes too thick and dry, thin it out with
• ¼ cup tapioca flour
milk as needed.
• ¼ cup coconut flour
5. Cook waffle in a waffle iron according to
• ½ t baking powder your waffle iron’s instructions. Ours took
under 5 minutes.
• ¼ t salt
6. When cooked through, remove chicken
onto paper towels, padding excess oil.
Serve chicken and waffles drizzled with
syrup and, if you desire, butter.

BACON-WRAPPED
STUFFED CHICKEN
BREAST
SERVES: 3-4 PREP: 30 MINS COOK: 45 MINS
• 1 T coconut oil 1. Preheat oven to 375°F℉.
• 12 ounces fresh mushrooms, sliced 2. In a large skillet, melt the coconut oil over
medium heat.
• ½ onion, chopped
3. Add the mushrooms, onion, garlic,
• 2 garlic cloves, minced
rosemary, salt, and pepper.
• ½ t dried rosemary 4. Cook, stirring often, until mushrooms
• Salt to taste and onions are tender and liquid has
evaporated.
• Ground black pepper to taste
5. Meanwhile, butterfly the chicken breasts
• 3 large boneless skinless chicken
and pound to ⅓” thickness.
breasts
6. Divide the mushroom filling between the
• 3-6 slices bacon chicken breasts.
7. Roll up and wrap in bacon.
8. Transfer to glass baking dish.
9. Bake for 35-45 minutes, or until cooked
through.
10. Turn the oven to broil and cook just until
bacon starts to crisp.
11. Enjoy!

JALAPEÑO LIME
CHICKEN
SERVES: 3 PREP: 2 HRS COOK: 15 MINS
• 3 chicken breasts 1. In a small bowl or ramekin, prepare the
marinade by adding the lime juice, extra
• 1 jalapeno, sliced into ¼- inch pieces
virgin olive oil, cumin, red pepper flakes,
widthwise
salt, pepper, and 1 slice of jalapeno.
• 3 T lime juice
2. Place the chicken breasts and marinade
• 1 T extra virgin olive oil in a plastic bag. Put in the refrigerator for
a minimum of 2 hours to marinate.
• ½ t cumin
3. Remove chicken marinade from the
• ¼ t red pepper flakes
refrigerator 20 minutes before cooking
• Salt and pepper to taste to bring to room temperature prior to
cooking.
• Cilantro for garnish
4. Heat a skillet to medium heat. Once the
skillet is hot, place the chicken on the
skillet and pour the marinade over it.
Cook 7 minutes until the chicken begins
to brown on the bottom, then flip the
chicken with a spatula and cook another
7 minutes on the other side, or until fully
cooked through.
5. Remove the chicken from the skillet,
serve immediately with sliced jalapenos
and garnish with cilantro.

BAKED POPCORN
CHICKEN
• 1 lb chicken breast, diced into 1-inch 1. Preheat oven to 350°F and grease a
pieces baking sheet with coconut oil.
• 1 egg, lightly beaten 2. Cut your chicken breasts into bite-sized

pieces, about 1-inch cubes, and set aside.
• 1 T honey
3. In a medium bowl, whisk together your
• ¾ cup almond flour egg and honey until smooth. Place the
• ½ t garlic powder chicken bites into the egg mixture and
coat each side.
• ½ t paprika
4. While the chicken is dredging, mix
• ¼ t onion powder
together the almond flour, garlic powder,
• ¼ t black pepper paprika, onion powder, and black pepper
until combined.
5. Transfer the chicken bites to the coating
mixture, a few at a time, and roll each
piece to coat all sides. Place the breaded
chicken on the prepared baking sheet
and bake for 10-12 minutes, flipping
halfway through.
6. Let cool 5-10 minutes and enjoy!

SPICY HONEY ‘SOY’
CHICKEN SKEWERS
PREP: 10 MINS COOK: 15 MINS
• 2 chicken breasts 1. In a medium bowl, mix together the
honey, coconut aminos, hot sauce (or
• 2 T raw honey
sriracha), and the orange juice.
• 2 T coconut aminos
2. Cut the chicken into one- to two-inch
• 1 T fresh-squeezed orange juice bite-sized pieces, and place the chicken
pieces in the bowl with the marinade.
• 1 clove garlic, minced
Stir the chicken to fully coat with the
• 1 t hot sauce or sriracha sauce marinade.
• salt & pepper to taste 3. Allow the chicken to marinate in
the refrigerator for 2-4 hours. Once
marinated, skewer the chicken onto metal
or bamboo skewers.
4. Preheat a grill to medium-high heat.
5. Grill the skewers for 3-6 minutes on each
side or until the internal temperature
reaches 165℉.

ONE-PAN LEMON AND
HERB CHICKEN
• 2 chicken breasts 1. Heat olive in a large pan over medium
heat. Season chicken with salt and
• 2 T olive oil
pepper to taste. Place chicken breasts in
• 2 T grass fed butter pan and allow to cook until golden brown
• ½ cup chicken broth on one side, about 10 minutes.
2. Reduce heat. Turn chicken over. Add
• 2 T fresh lemon juice
butter and garlic. Cook 5 minutes longer.
• 1 t garlic
3. Add chicken broth, lemon juice and dried
• ½ t dried thyme herbs. Stir and scrape up any bits that
• 1 t dried oregano are stuck to pan (they add great flavor).
Cook for 15 minutes longer until chicken
• 2 T fresh basil, chopped is cooked through.
• 2 lemon slices 4. Garnish with fresh basil and lemon slices.
• Black pepper to taste

EASY CHICKEN MANGO
LETTUCE WRAPS
For the Cajun Seasoning: 1. Preheat oven to 400°F.
• 2 t paprika 2. In a small bowl, combine the cajun

• 1 t garlic powder seasoning ingredients, and whisk until
• ½ t salt combined. Set aside.
• ½ t black pepper 3. Gently pat the chicken dry, and generously
• ½ t onion powder sprinkle the cajun mixon both sides.
• ½ t thyme 4. Heat the coconut oil in a skillet over medium
• ½ t oregano to medium-high heat. Carefully lay the
• ½ t cayenne pepper seasoned chicken in the hot skillet, and
cook it for 3-5 minutes (per side) until lightly
For the Chicken Wraps:
blackened.
• 1 pound boneless, skinless
chicken breasts 5. Transfer the skillet into the oven. Cook 10-20
• 1-2 T of the cajun seasoning from minutes (or until the internal temperature
above (with no or low salt added) reaches 165 degrees).
• 2 T of coconut oil 6. While the chicken is cooking, create your
• 1-2 heads of romaine lettuce salsa. In a medium bowl, toss the salsa
ingredients together, and set it aside.
For the Salsa:
7. Remove the chicken from the oven, and
• 1 mango (peeled and diced)
allow it to rest for 5 minutes. Then slice the
• 1 avocado (diced and peeled) chicken into thin strips.
• ½ red onion (sliced thin)
8. Take one romaine lettuce leaf. As if it were a
• ½ red bell pepper (diced)
taco shell, spoon a few slices of chicken and
• ¼ bunch of cilantro (chopped)
the salsa into the leaf. Serve and enjoy!
• Juice from 1 lime
• ½ jalepeno (seeded and diced,
optional)
• ¼ cup chopped macadamia nuts
or cashews
• Black pepper to taste

PERFECT HERB
ROASTED CHICKEN
RECIPE
PREP: 15 MINS COOK: 1 HR
• 1 (3 ½ to 4-pound) whole chicken 1. Preheat the oven to 475°F.
2. Wash the chicken and pat dry.
• 1 ½ tablespoons salt
3. Season well inside and out with the salt
• 2 teaspoons black pepper and pepper. In a small bowl, combine the
• 1 tablespoon minced garlic garlic, thyme, parsley and olive oil.
4. Rub the olive oil and herb blend into the
• 2 rosemary sprigs
cavity of the chicken as well as all over
• 1 tablespoon chopped thyme leaves the exterior.
• 2 tablespoons chopped parsley 5. Place the parsley stems and rosemary
leaves (reserve the parsley stems) sprigs into the cavity of the chicken,
and squeeze each lemon quarter into
• ½ cup olive oil the chicken and place the rind in as
• 1 lemon, quartered well. Place the vegetables in a large
mixing bowl, and season with the salt
• 2 bay leaves
and pepper. Drizzle with the olive oil and
• ¼ pound baby turnips, peeled and place in the cavity. Put the bay leaves
stem ends trimmed inside the chicken and place the bird in
a roasting pan or a saute pan, and put it
• 16 oz orange carrots, peeled and
into the oven.
stem ends trimmed
6. Roast for about an hour.
• 1 stalk celery, peeled and chopped
• 1 ½ teaspoons salt
• ½ teaspoon black pepper
• ¼ cup olive oil

BACON CHICKEN BAKE
RECIPE
For The Dough: 1. Preheat the oven to 350°F and grease a baking
sheet.
• 3 eggs
2. Make the dough; mix together the eggs, coconut
• ½ cup coconut oil oil, and coconut cream; stir in the flours and salt.
• ⅓ cup coconut cream Knead a few times and divide into 4 balls.
3. Make the filling: Melt the coconut oil in a skillet over
• 1⅓ cups cassava flour
medium and add the chicken, bacon, mushrooms,
• ½ cup coconut flour onion, and garlic; saute until mostly cooked.
• ⅓ t salt 4. Mix in the coconut cream and cassava flour and

cook and stir until thickened; remove from heat.
For The Filling: 5. Roll each dough ball into a thin circle and divide
• 1 T coconut oil the filling between the dough circles.
6. Fold in the ends and carefully roll up the dough.
• 1½ cups chopped cooked
Place on the baking sheet and brush with egg
chicken
white.
• 4 strips bacon (diced) 7. Bake for 25-30 minutes or until golden.
• 12 ounces fresh mushrooms
(sliced)
• ¼ onion (diced)
• 2 garlic cloves (minced)
• ⅓ cup coconut cream
• 1 T cassava flour
• 1 egg white (beaten)

PESTO BAKED CHICKEN
RECIPE
• 1 cup fresh basil leaves (tightly 1. Preheat oven to 400℉.
packed) 2. To prepare the Paleo Basil Pesto, place
• 2 T pine nuts the basil, pine nuts, olive oil, and garlic in
a blender or food processor, and puree
• 2 T extra virgin olive oil
on high until a smooth paste begins to
• 2 garlic cloves form, scraping down the sides every
minute or so.
• 1 pound chicken breasts
3. Place the chicken in a lightly greased
• 2 sliced tomaotes
baking dish, and coat the top of each
chicken breast with the fresh pesto. Top
each chicken breast with 2-3 slices of
tomato. Bake for 25 to 30 minutes or until
internal temperature reaches 160℉.

THE BEST PALEO
CHICKEN POT PIE
• 1 ½ cups almond flour 1. In a medium bowl sift together 1 ½ cups
almond flour, baking powder, and sea
• ½ t baking powder
salt. Mix in butter and water to create a
• ½ t sea salt dough. Form the dough into a ball, wrap
• ¼ cup grass-fed butter, melted in plastic wrap, and refrigerate for 30
minutes.
• 2 t water
2. Prepare chicken by placing chicken in
• 1 lb chicken breasts a large saucepan and cover with water
• 1 T coconut oil or chicken stock. Bring the pot to a boil
for 20-25 minutes or until the internal
• ½ yellow onion diced
temperature reaches 170 degrees. Allow
• 3 medium carrots, diced to cool slightly and use two forks to
shred the chicken into bite-sized pieces.
• 2 cloves garlic, minced
3. Preheat coconut oil in a large skillet over
• ¼ cup green peas (optional)
a medium heat, and preheat oven to 375
• ¼ cup almond flour degrees. Saute onions and carrots for
3-5 minutes, and add garlic and peas
• 2 cups chicken broth
and allow to cook another minute.
• ½ t black pepper
4. Add remaining almond flour to coat the
• ½ t dried thyme vegetables, then add chicken stock and
• ½ t dried rosemary increase to a boil. Once boiling, lower to
a simmer to allow the sauce to thicken
for 5-8 minutes, and remove pan from
heat.
5. Remove the dough from the refrigerator
and roll into a pie crust. Spoon chicken
mixture into a pie dish and cover with
the pie crust. Bake for 30 minutes, or
until top is golden brown. Allow to cool
for 10 minutes before serving.

COCONUT CURRY
CHICKEN WITH
TURMERIC
• 2 chicken breasts 1. Cut up chicken into bite-size pieces.
2. Heat oil in a skillet, add chicken, and cook
• 2 T olive oil
until done.
• 1 small yellow onion, diced 3. While chicken is cooking, dice onion and mince
• 2 garlic cloves, minced garlic. Place in a separate skillet with coconut milk,
curry paste, fish sauce, sugar, ginger, and turmeric.
• 1 can coconut milk
Bring to a boil, then lower heat to a simmer.
• 3 T red curry paste 4. Once chicken is cooked, transfer it to the skillet
• 1 t fish sauce with the sauce. Then simmer it for 10 minutes or so,
allowing time for it to absorb the flavor.
• 1 t coconut sugar 5. Stir in cilantro. If you want the sauce to be thicker,
• 2 t fresh ginger, grated stir in 1-2 tablespoons of coconut flour.
6. Serve inside a coconut and enjoy!
• ¼ t ground turmeric
• Handful of cilantro

CREAMY SPINACH
ARTICHOKE CHICKEN
DINNER
• 1 cup cashews, soaked for 2 1. Make your cashew cream. In a food processor,
hours up to overnight add cashews (their soaking water drained),
lemon juice, water, apple cider vinegar, 1
• Juice of ½ lemon
teaspoon minced garlic, and 1 to 2 tablespoons
• ½ cup (or more) water of avocado oil. Blend until smooth like cream,
adjusting water and oil as needed.
• 1 t apple cider vinegar
2. Dredge your chicken. In a plastic or paper bag,
• 3 t minced garlic, divided combine tapioca flour with a liberal amount
• 1.5 lbs. chicken drumsticks of salt and pepper. Add chicken drumsticks to
bag, seal, and shake until drumsticks are evenly
• ⅓ cup tapioca flour
coated with flour mixture. Shake off the excess.
• 8 oz. fresh spinach, washed 3. Coat the bottom of a cast iron skillet or heavy-
• 8 whole marinated artichoke duty frying pan with cooking oil. Pan-fry your
chicken over medium-high heat for 25 to 30
hearts
minutes, turning throughout, until chicken is
• 1 cup chicken broth cooked through and juices run clear.
• 1 t Dijon mustard 4. While chicken cooks, roughly chop your spinach
and artichoke hearts.
• Salt and pepper for seasoning
5. When chicken is cooked through, remove it to
• Avocado oil (or other high- a separate plate and set aside. Add to pan 2
heat oil) for cooking teaspoons garlic, Dijon mustard, chicken broth,
and salt and pepper to taste. Stir to combine,
then add spinach and artichokes. Stir in ½ cup
cashew cream and save the excess for other
purposes. Cook over medium heat until spinach
is wilted and sauce has reduced, around 10
minutes.
6. Add chicken back into sauce and cook in sauce
for an additional 5 minutes. Enjoy!

CREAMY CHICKEN
MARSALA RECIPE
• 2-½ pounds boneless skinless 1. Begin by carefully using a sharp knife
chicken breasts to cut the chicken breasts widthwise
into two thin halves. Pound each one to
• Salt to taste
about ⅓″ thickness. Sprinkle the chicken
• Freshly ground black pepper with salt and pepper to taste.
to taste 2. In a large skillet over medium heat, melt
• 1-2 T ghee 1-2 tablespoons of ghee. Add the chicken
and cook a couple minutes per side, or
• 12 oz. fresh mushrooms, sliced
until golden brown and cooked through.
• 1 small onion, chopped You’ll have to do this in batches. Remove
the chicken to the serving dish and keep
warm.
• 2 t herbes de provence
3. Add another 1-2 tablespoons of ghee to
• Salt to taste the pan and add the mushrooms, onions,
• Freshly ground black pepper garlic, salt to taste, freshly ground black
to taste pepper to taste, and herbes de provence.
Cook, stirring frequently, until the
• ½ cup chicken bone broth vegetables are tender.
• ½ cup marsala or other dry 4. Add the bone broth and wine to the pan,
red wine scraping to remove browned bits.
• ¼ cup coconut cream 5. Simmer for a couple minutes, or until the
wine has mellowed out a bit.
6. Add the coconut cream and simmer for a
couple minutes more.
7. Pour the sauce over the chicken and
serve.

SLOW COOKER HONEY
SESAME CHICKEN
RECIPE
• 3 large uncooked chicken 1. Chop chicken into 1-inch pieces, then salt and
breasts, diced into one-inch pepper each side. Set aside.
pieces 2. In a medium-sized bowl, whisk together
ingredients for the sauce. Be sure to break down
any clumps.
• For the sauce: 3. Place chopped chicken in the bowl and coat with
• 1 T arrowroot powder sauce.
4. Transfer sauce and chicken to the crockpot.
• 1 T coconut sugar
5. Set crockpot to low. Cook 3-4 hours until chicken
• 1 T honey is juicy and tender.
6. Serve immediately.
• 2 T water
• 3 T white wine vinegar
• ¼ cup coconut aminos
• ½ t ground ginger
• ½ t minced garlic
• ½ t red pepper flakes
• 2 T sesame seeds

HONEY LIME CHICKEN
SKEWERS WITH
AVOCADO DIPPING
SAUCE
SERVES: 14 SKEWERS PREP: 5 MINS COOK: 15 MINS
• 3 organic chicken breasts 1. Cut up chicken into bite-size cubes.
• 2 T olive oil 2. Heat olive oil in a skillet and place

chicken in skillet. Once pink is no longer
• ¼ cup honey
showing, add honey, garlic and lime juice
• 2 garlic cloves, minced to the chicken.
• Juice from 1 lime 3. While chicken is cooking, make the
dipping sauce. Do so by smashing the
• 2 ripe avocados
avocado in a bowl with a fork.
• ¼ cup coconut cream
4. Add coconut cream and lime juice to the
• Juice from ½ lime avocado and mix with an electric mixer
until creamy and smooth.
5. Once the chicken is cooked, remove from
heat.
6. Once it’s a bit cooler, put chicken cubes
on skewers.
7. Serve with avocado dipping sauce.

PALEO CROCKPOT
CHICKEN CACCIATORE
RECIPE
PREP: 15 MINS COOK: 6 HRS
• 2 T of butter or oil of your 1. Cook the butter, onions, tomato paste, oregano,
choice garlic, and red pepper flakes in a small
saucepan until the onions are soft.
• 1 large onion, minced
2. Put the onion mixture into the crockpot.
• ¼ c tomato paste 3. Stir in the tomatoes, chicken stock, mushrooms,
• 1 ½ t of dried oregano and wine, if using.
4. Season the chicken pieces with salt and pepper
• 2 to 3 cloves of garlic, minced
and add them to the crockpot.
(add more if you love garlic)
5. Mix everything together.
• ¼ t of red pepper flakes 6. Cover and cook on low for four to six hours.
(more or less depending on
your preferences for spicy
meals)
• 1 can of diced tomatoes,

drained
• ½ cup of chicken stock
• 2 lb of cremini or white
mushrooms, quartered if
large, halved if small
• ½ cup of red wine (optional)

PERFECT SLOW COOKER
ROAST CHICKEN
PREP: 5 MINS COOK: 4 HRS
• 1 4-to-6 pound whole 1. Quarter your onion and your lemon and halve the head
chicken of garlic by cutting in around the middle. Notice how
pretty that garlic looks.
• 1 yellow onion 2. Combine your salt, pepper and thyme into a cute little
• 1 head of garlic (optional) bowl. This will keep your gross chicken fingers from
contaminating your regular salt dish and allow you to
• 1 lemon (an orange will also pinch and sprinkle like a pro.
work) 3. If you’ve decided to make use of some tired old
carrots, parsnips, or celery, place them on the bottom
• 1 tablespoon paprika
of the slow cooker like a roasting rack. (Keep these with
• 2 teaspoon sea salt the carcass for broth.)
4. Unwrap your chicken. Untie the legs and place
• 2 teaspoon pepper your chicken in the slow cooker. (You might as well
• 1 teaspoon dried thyme contaminate as few kitchen surfaces as possible.)
Remove any giblets that might be inside the cavity.
• 8 inches kitchen twine 5. Sprinkle the the inside of the cavity with the salt,
• 2 tired old carrots, parsnips, pepper and thyme. Use about half.
6. Stuff the cavity with half the head of garlic, a piece or
or celery
two of onion, and some lemon. Repeat. Try to alternate
items and stuff as much in there as you can. Don’t
worry if all of it doesn’t fit, just be sure to use some of
each. Finish stuffing with a piece of lemon, leaving it
rind side out so it acts as a kind of plug to the cavity.
7. Tie the legs together so that the veg in the cavity stays
in place.
8. Sprinkle the rest of the salt, pepper and thyme onto
the top of the chicken.
9. Wash your hands, you are now done with chicken ick!
10. Lastly, liberally sprinkle paprika on top of the chicken.
The paprika doesn’t really do much for flavor, but it
really helps the chicken to look “roasted.” If you miss
this step your chicken will still be delish but it will look
sad and anemic.
11. Place the lid on your slow cooker and cook on high for
four hours. This makes it easy peasy and you’ll only one
dish to clean.

PALEO CHICKEN
ENCHILADA CASSEROLE
RECIPE
For the casserole: 1. Preheat the oven to 375ºF.
2. Add all ingredients to a small saucepan, and
• 2 large uncooked chicken
bring the mixture to boil. Then reduce heat
breasts (diced)
to medium low, and simmer.
• 1 yellow bell pepper (diced) 3. While the sauce simmers, chop the veggies
• 1 red bell pepper (diced) and chicken—keeping everything the same
size (so it bakes evenly).
• 1 green bell pepper (diced)
4. Evenly layer the veggies and chicken in a
• 1 orange bell pepper (diced) baking dish. Then pour the enchilada sauce
over the top.
• 1 medium red onion (diced)
5. Bake in the oven for 25-30 minutes—
For the sauce: uncovered
• 1 8 oz can of organic diced at 375ºF.
tomatoes 6. Remove from the oven. Serve on a bed of
lettuce; top with salsa and avocado.
• 1 diced jalapeno (optional)
• ½ cup water
• ½ t cumin
• ¼ t chili powder
• ½ t garlic powder
• ¼ t onion powder
• Salt & pepper to taste

CHICKEN
TORTILLA-LESS SOUP
• 2 T olive oil 1. Preheat olive oil in a large skillet over
medium-high heat. Sauté onion, bell
• 1 yellow onion, diced
pepper, jalapeño and garlic until onions
• 1 red bell pepper, diced are translucent. Transfer the cooked
• 1 jalapeño, diced vegetables into the slow cooker and add
the remaining ingredients (excluding the
• 3 cloves garlic, minced cilantro and guacamole). Cook everything
• 3-4 boneless, skinless chicken for 4 hours on high, or 8 hours on low.
breast 2. Once everything is cooked, use a pair of
• 1 - 28 ounce can diced tomatoes tongs to remove the chicken to a cutting
board or plate. Using two forks, or a knife,
• 1 - 4 ounce can diced green chiles shred the chicken into bite-sized pieces.
• 4 cups chicken broth Transfer the chicken back into the slow
cooker and stir to mix.
• 2 t chili powder
3. Spoon the soup into serving bowls and
• 1 t ground cumin
top with cilantro and guacamole. Enjoy!
• black pepper to taste
• chopped cilantro, for garnish
• guacamole, for garnish

PUMPKIN CHICKEN
CURRY
• 1 lb boneless skinless chicken 1. Slice chicken breasts into bite size chunks.
breasts Season with salt and pepper. Heat 2 tbsp of
olive oil over medium heat in a large skillet.
• 3 T olive oil, divided
Cook chicken, turning occasionally, for 15
• 2 T curry powder minutes or until cooked through.
• 2 T water 2. While chicken cooks, combine 1 tbsp olive oil,
curry powder and water to make a paste. Set
• 1 cup pumpkin puree (canned aside.
or fresh) 3. Remove chicken from pan and set aside. Add
• 1 can coconut milk to the pan pumpkin, curry paste, bone broth,
coconut milk and salt and pepper. Whisk
• 1 cup bone broth
mixture together until smooth. Cover, and
• 3 zucchini and/or summer simmer sauce on low for 20 minutes.
squash 4. While sauce simmers, chop squash and
mushrooms.
• 6 large mushrooms
5. Add back into sauce chicken, squash and
• Salt and pepper to taste mushrooms. Combine well, coating everything
with sauce. Cook over medium heat for 15 to
20 minutes, until vegetables are tender. Enjoy!

ZESTY CHICKEN CHILE
VERDE SOUP
• 2 lbs boneless, skinless chicken 1. Peel and wash the tomatillos. Chop them
thighs in half then layer on a baking sheet. Broil
tomatillos in oven for 5 minutes or until
• 8 tomatillos
tops are blistered and blackened.
• 1 bunch cilantro
2. In a food processor, combine blistered
• Juice of 3 limes tomatillos, cilantro, lime juice, jalapeño,
garlic powder, cumin, chili powder, salt,
• 1 jalapeño, roughly chopped
pepper and water. Puree into a verde
• 1 t garlic powder sauce.
• 1 t cumin 3. In a slow cooker, add verde sauce,
chicken, and bone broth. Cook for four
• 1 t chili powder
hours on high or eight on low. When
• 1 t each salt and pepper ready to serve, remove chicken and shred
• ¼ cup water with a fork.
• 1 quart bone broth 4. Taste broth and adjust seasonings to

taste. Add chicken back in and serve.

HONEY SRIRACHA
CHICKEN WINGS
• 2 lbs. chicken wing drumettes 1. Preheat oven to 350°F. Salt and pepper
chicken wings to taste and bake for 30
• ⅓ cup gluten-free Tamari (sub
minutes. Turn wings over and bake an
Coconut Aminos if you’d like)
additional 15-20 minutes.
• 1 t garlic powder 2. During last 15 minutes of bake time,
• ⅓ cup honey combine Tamari, garlic powder, honey,
ghee, lime juice and chili pepper in a
• ⅓ cup ghee sauce pan. Bring to a boil, then whisk in
• 1 T lime juice tapioca flour slurry.
3. Remove wings and coat in sauce. Bring
• 1 dried chili pepper, chopped
oven temperature up to 375F. Bake wings
• 1 t tapioca flour, made into a slurry an additional 5 minutes.
• Salt and pepper to taste 4. To serve, drizzle wings with excess sauce.
Enjoy!

SLOW COOKER
CHICKEN CHILI
• 8-12 boneless, skinless chicken 1. Chop chicken thighs roughly, into 1-inch
thighs pieces, and pop them into the slow
cooker.
• 1 16-ounce jar salsa
2. Pour chili powder into the slow cooker
• 1 16-ounce can diced Italian
and stir to coat chicken.
tomatoes
3. Add vegetables and stir.
• 1 medium yellow onion, chopped
4. Pour the salsa and the tomatoes into the
• 1 large red pepper, chopped mixture and stir.
• 2 tablespoons chili powder 5. Put the lid on and set your slow cooker
for 4-6 hours on high or 6-8 hours on low.
This tastes better the longer it cooks!
Serve over cauliflower rice or in lettuce

leaf wraps, with a dollop of guacamole. A
sprinkle of shredded cheese also makes a
great optional topping. You can also toss in
a handful of frozen corn or black beans (or
both) for non-paleo family members.

MACADAMIA-CRUSTED
CHICKEN NUGGETS
• 1 T ghee 1. Preheat oven to 425°F.
2. Grease a large baking sheet with the ghee.
• 1-½ lbs boneless skinless
3. Using a sharp knife, cut the chicken breasts
chicken breasts
into 2-inch pieces and set aside.
• 1 cup whole raw macadamia nuts 4. In a food processor, combine the
• ⅓ cup coconut flour macadamia nuts, coconut flour, arrowroot
starch, Italian seasoning, garlic powder, salt,
• ⅓ cup arrowroot starch
black pepper, and onion powder. Process
• 1-½ t Italian seasoning until powdery and then dump into a large
mixing bowl.
• 1 t garlic powder
5. Place the frothy egg whites in a bowl.
• ⅓ t salt 6. Working with one piece of chicken at a time,
• ⅓ t ground black pepper dip each piece first in the egg white and
then in the macadamia breading, shaking
• ½ t onion powder
off excess. Place on the baking sheet and
• 2 egg whites, beaten until very repeat until you have breaded all of the
frothy chicken pieces.
7. Bake for 25-30 minutes.
8. Enjoy with Paleo ketchup!

ONE-PAN HONEY
TURMERIC CHICKEN
• 2-3 T olive oil 1. Preheat oven to 375°F.
• ⅓ cup coconut flour 2. Heat olive oil over stovetop in an oven-

safe skillet.
• ½ t ground turmeric
3. Meanwhile, combine flour and turmeric in
a bowl and coat chicken breasts in flour
• 3 chicken thighs or breasts on both sides.
• ¼ cup honey 4. Place chicken in skillet and pan-fry

for 3 minutes on each side until lightly
• 1 lb of asparagus
browned.
• Salt and pepper, to taste
5. Add the honey, garlic and asparagus to
the skillet and place it in the oven. Cook
chicken for approximately 20 minutes,
turning it over, along with the asparagus,
after 10 minutes.
6. Sprinkle asparagus with salt and pepper.
7. Enjoy!

ONE-PAN HARVEST
CHICKEN DINNER WITH
BRUSSELS SPROUTS
AND BUTTERNUT
SQUASH
• 4 chicken breasts 1. Preheat oven to 400ºF and line a large
baking sheet with parchment paper. In
• 3 cups Brussels sprouts, halved
a large mixing bowl, combine olive oil,
• 3 cups butternut squash, cubed apple cider vinegar, garlic, oregano, sea
• 1 cup red onion, coarsely salt and black pepper.
chopped 2. Add chicken, Brussels sprouts, butternut
squash and onion to bowl. Toss with
• ⅓ cup olive oil hands to coat.
• 2 T apple cider vinegar 3. Place everything onto the baking sheet
and arrange evenly. Top with sprigs of
• 1 T garlic, minced
thyme. Bake 40-45 minutes, or until
• 1 T oregano center of chicken breasts are cooked
• 4 sprigs thyme through.
• 1 t sea salt
Pro Tip: If you want to switch up the veggies
• ¼ t black pepper (or don’t have Brussels sprouts and squash
on hand), swap in chopped sweet potatoes
and broccoli instead.

CROCKPOT CURRY
CHICKEN
• 2 lbs skinless chicken breast 1. Heat the coconut oil in your crockpot and
add the Garam Masala and cumin seeds,
• 2 T tomato paste
gently heating them until they begin
• 1 T organic, cold-pressed crackle.
coconut oil
2. Add the tomato puree, coconut milk,
• 1 cup full-fat coconut milk ginger, garlic, chilli, salt, and pepper, and
mix thoroughly.
• ¾ cup chicken broth
3. Give your spicy, coconutty mixture a
• 1 thumb fresh ginger, minced
hearty sniff and then throw in the onions,
• 2-6 garlic cloves, minced peppers, chicken, and broth.
• 1 medium fresh green chilli, minced 4. Mix, cover, and cook on High for 4 hours,
or Low for 7 or 8 hours.
• 1 onion, finely chopped
• 2 medium red bell peppers, diced
• 3-4 T Garam Masala
• 1 t cumin seeds

GARLIC-TOSSED
CHICKEN WINGS
• 2 pounds of chicken wings 1. Preheat the oven to 425 degrees F.
• 2 cloves garlic, minced 2. In a large bowl, combine garlic, oil and

wine. As always, inhale. You want to take
• 1 tablespoon of sesame oil
a minute and appreciate that although
• ¼ cup white wine these wings will taste just as decadent as
the crappy take-out ones, they are super
• pinch or two red pepper flakes (to
healthy and much cheaper.
taste)
3. Add the wings to the marinade and
toss. It’s not absolutely necessary to let
them sit in the marinade, but if you can
spare the time, let them hang out and
get happy for about 30 minutes. Or pop
into a ziplock and transport them in the
marinade to your potluck venue.
4. Line a baking sheet with foil, and spread
the wings out so that none are touching.
It may take two sheets, depending upon
the size of the wings.
5. Bake for 30 to 40 minutes.

CROCK POT HAWAIIAN
PULLED CHICKEN
CHARD WRAPS
• ½ lb. boneless skinless chicken 1. Place chicken, onions and garlic in a
breast crock pot.
2. In a small bowl, combine pineapple,
• ½ lb. boneless skinless chicken
coconut aminos, lime juice, ground
thighs
ginger, red pepper flakes, salt and
• ½ small onion, diced pepper. Stir to mix, and then add to crock
pot.
3. Cook on low for 4-6 hours. Remove
• 8 oz. can crushed pineapple, not chicken from crock pot and shred with
drained two forks.
• ¼ cup coconut aminos 4. Return chicken to crock pot, stir to mix all
ingredients, and set temperature to warm
• 1 lime, juiced
(or low) until ready to serve.
• ½ t ground ginger 5. Assemble Swiss chard wraps with
• ¼ t red pepper flakes desired ingredients.
• ¼ t sea salt
• ¼ t black pepper
For the wrap: Swiss chard leaves

(or leaf lettuce), avocado slices,
shredded carrots, shredded
cabbage, green onions, fresh
cilantro.

CROCK POT SHREDDED
CHICKEN SLOPPY JOES
WITH SWEET POTATO BUN
• 1 lb. boneless skinless chicken 1. Place all of the ingredients in the crock
breast pot. Mix to combine.
• 1 lb. boneless skinless chicken 2. Cover and cook on low for 4-6 hours.
thighs 3. Remove chicken from crock pot and
• 14 oz. can tomato sauce shred with two forks.
4. Return back to crock pot, stir to mix all
• ⅓ cup canned tomato paste
ingredients, and set temperature to warm
• 3 T yellow mustard (or low) until ready to eat.
• 2 T apple cider vinegar 5. While the chicken is cooking, preheat
• 3 dates, finely chopped oven (or grill) to 375ºF. Brush sweet
potato rounds with olive oil and a dash
• ¾ cup shredded carrots with sea salt. Bake for 15 minute or just
• ½ t garlic powder until soft. Remove from oven and cool
slightly.
• ½ t onion powder
6. Place chicken between two sweet potato
• ½ t chili powder rounds. Add desired toppings such as
• ¼ t sea salt pickles, onion, greens, broccoli slaw,
mayonnaise, etc.
• ¼ t black pepper
• 2 sweet potatoes, sliced into

¼-inch rounds
• Olive oil

CROCK POT SHREDDED
CHICKEN WITH PEACH
BBQ SAUCE
• 4 dates, pitted 1. Place pitted dates in a blender or food
processor. Cover with boiling water and
• ½ cup boiling water
set aside for 5 minutes to allow dates to
• 2 T ghee soften.
• ½ cup minced onion 2. In a small saucepan over medium heat,
melt ghee and saute onions 7-8 minutes
• 3 cloves garlic, minced
or until translucent and soft. Add garlic
• 1 6 oz can tomato paste and cook an additional 30 seconds until
• 1 12 oz can diced tomatoes fragrant.
• 2 peaches, peeled and roughly 3. Transfer onion and garlic mixture to

blender with the dates.
chopped (may substitute 4 canned
peach halves) 4. Add remaining ingredients and blend
until smooth. Taste and season with salt
• ¼ C apple cider vinegar
and pepper as desired.
• ¼ C dijon mustard
5. Place chicken breasts in the bottom of
• 1 t smoked paprika crock pot
• 1 T chili powder 6. Pour 1 cup BBQ sauce over chicken. Stir

to coat each breast then cover with lid
• ¼ t ground cumin
and cook on LOW heat for 4 hours or until
• 1 pinch ground cloves cooked through.
• ½ t natural liquid smoke
• 2 lb boneless, skinless chicken

breasts
• 1 C Peach BBQ Sauce

CROCK POT CHICKEN
CHILE VERDE
• 2 lbs boneless/skinless chicken 1. Place chicken in crock pot.
thighs or breasts (or combination 2. In a small bowl, combine salsa, green
of the two) chiles, cumin and oregano. Pour over
chicken.
• 1 jar Salsa Verde (such as Trader
3. Place lid on crock pot and cook on LOW
Joe’s)
heat for 4 hours.
• 1 4 oz can fire roasted green 4. Remove lid and allow chicken to cool
chiles slightly before shredding it with 2 forks
right in the crock pot.
• ½ t ground cumin
5. Transfer to serving dish, top with
• ½ t dried oregano chopped fresh cilantro and serve with
• Salt and pepper to taste lime wedges, if desired.
6. Serve over cauliflower rice or in lettuce
• Fresh cilantro and lime wedges,
wraps.
optional
• Cauliflower rice for serving

ONE-PAN MAPLE DIJON
CHICKEN & BRUSSELS
SPROUTS
For the marinade: 1. In a medium bowl, mix together the
ingredients for the marinade.
2. Place the chicken in the bowl with the
• 2 T maple syrup
marinade. Marinate in the refrigerator 1
• 2 T Dijon mustard hour (overnight is recommended for best
results).
• ½ t crushed red chili peppers
3. Remove chicken from refrigerator and
rest at room temperature 30 minutes
For the chicken: prior to baking. In the meantime, chop the
• 2 large uncooked chicken breasts, Brussels sprouts.
at room temperature 30 minutes 4. Preheat oven to 350°F. Prepare a large
baking sheet with a slip mat or grease
• 1 lb Brussels sprouts
with extra virgin olive oil.
• ¼ t crushed red chili peppers
5. Place in a bowl and toss together with
• 1 T extra virgin olive oil extra virgin olive oil and red pepper
flakes.
6. Assemble the chicken in the middle
of the sheet pan with Brussels sprouts
around it.
7. Bake at 350°F for 30 minutes. Remove
from the oven and serve immediately.

CHICKEN TACOS WITH
STRAWBERRY AVOCADO
SERVES: 4 TACOS PREP: 5 MINS COOK: 10 MINS
• 4 gluten free soft taco shells 1. Chop chicken into bite-size pieces and
marinade with pepper (add more or less
• 2 chicken breasts
for your personal preference)
• 2 tbsp olive oil
2. Heat olive oil in a skillet and cook chicken
• Approx. 1 tbsp pepper until tender and no longer pink.
• ½ cup strawberries, chopped 3. While chicken is cooking, chop
strawberries and avocado and place in a
• 1 avocado
bowl; add lemon juice and stir.
• 1 tsp lemon juice
4. In a separate skillet, heat taco shells
according to instructions on the
packaging.
5. Distribute chicken into taco shells evenly;
add strawberry avocado mixture.
6. Add more pepper to taste.
7. Enjoy and serve with stuffed peppers.

BRUSCHETTA
CHICKEN
• 4 chicken breasts 1. Preheat oven to 350°.
2. Once chicken is thawed, place in a sealed
• ¼ cup balsamic vinegar
ziplog bag with balsamic vinegar and put
• ½ cup tomatoes, chopped in refrigerator for 30 minutes*, allowing
• ¼ cup fresh basil chicken to absorb the marinade.
3. Chop up tomato and basil and mix
together in a bowl.
4. Once chicken is done marinating, place in
a 9×13 baking dish and pour tomato basil
mixture on top.
5. Bake in oven for 50 minutes or until the
chicken is no longer pink.
6. Top with additional balsamic vinegar if
desired.
7. Enjoy with a fresh salad!
*You can get away with only marinating

it for 10 minutes or so if you’re in a time
crunch. The longer you marinate it, the more
flavorful the chicken will be

CHICKEN APPLE
SAUSAGE PATTIES
SERVES: 8-10 PATTIES PREP: 30 MINS COOK: 20 MINS
• 1 T coconut oil 1. In a medium-sized pan or skillet, heat
the coconut oil and add the apple, onion,
• 1 green apple, peeled and diced
garlic, salt, pepper, poultry seasoning,
• ¼ onion, diced dried rosemary, dried thyme, and fennel
• 2 garlic cloves, minced seeds. Cook over medium heat, stirring
often, until apple and onion are tender.
• Salt to taste
2. Meanwhile, place the chicken in a food
• Freshly ground black pepper processor and blend until ground.
to taste
3. Add the egg, chicken and onion mixture
• 1 t poultry seasoning to the food processor, along with an
additional ½ teaspoon salt and process
• ½ t dried rosemary
until mixed.
• ½ t dried thyme
4. Heat up a bit more coconut oil in the
• ½ t fennel seeds skillet over medium heat. Add a few large
• Dash nutmeg scoops of the chicken mixture (roughly
the size of a golf ball) and press them
• 1 lb boneless skinless chicken down with a spoon to flatten into patties.
breasts
5. Cook for a 4 minutes per side, or until
• 1 egg golden brown and cooked through.
• ½ t salt 6. Repeat with remaining chicken mixture.
Enjoy with a side of Baked Parsnip Fries
• Coconut oil for cooking
and Paleo Ketchup!

HEALTHY CHICKEN
LETTUCE WRAPS
For the Wraps: 1. Heat coconut oil in a medium pan over
low heat. Add chicken breast and cook 10
• 1 lb. chicken breast, sliced into
minutes, stirring occasionally.
1-inch pieces
2. While chicken cooks, use a fork to stir
• 1 head Bibb lettuce
together ingredients for sauce in a mixing
• ¼ cup sliced unsalted almonds bowl. Reserve ⅓ cup of sauce.
• 1 cup shredded carrots 3. Pour remaining sauce over chicken and

stir well to coat. Cook 5 minutes longer.
• 1 cup red bell pepper, julienned
Serve chicken in lettuce cups topped
• ¼ cup chopped cilantro with bell pepper, carrots, sliced almonds,
cilantro and reserved sauce for dipping.
• 1 T coconut oil for cooking
For the Sauce:
• ½ cup creamy almond butter
• ½ cup full-fat unsweetened coconut

milk
• 2 T apple cider vinegar
• ½ t turmeric
• ¼ t sea salt
• ⅛ t chili flakes

TORTILLA-FREE
CASHEW CHICKEN
LETTUCE TACOS
For the Chicken Tacos: 1. Cut the chicken into bite-sized pieces and season
with salt and pepper. Next, thinly slice the red bell
• 1 lb chicken breast fillets
pepper.
2. In a medium bowl, whisk together the coconut
• 1 T extra virgin olive oil aminos, honey, garlic, ginger, sesame seeds and
chicken broth. Set aside.
• 1 red bell pepper
3. Heat the extra virgin olive oil in a skillet over
• 1 cup unsalted cashews
medium heat. Add the chicken and cook for 1-2
• 1 head butter lettuce minutes, browning all sides.
For the Sauce: 4. Add the chicken, bell pepper and sauce to the
slow cooker. Cook on low for 2 hours.
• 4 T coconut aminos
5. Whisk the tapioca flour with 3 tablespoons of
• 3 T raw honey
water, add it to the slow cooker along with the
• 2 garlic cloves, minced cashews in the last 30 minutes of cooking.
• 1 t fresh ginger, grated 6. To serve, spoon the chicken mixture into
individual butter lettuce leaves and enjoy.
• 2 t toasted sesame seeds
• 1 cup chicken broth

Tips:
• 3 T tapioca flour
• To easily grate the ginger, peel a small knob ahead of
time and keep it in the freezer. A zester will work better
on frozen ginger!
• You can add any other veggies into this dish along with
the bell pepper. For example: broccoli, mushrooms or
carrots.
• Boneless chicken thighs can be used instead of chicken
breasts.

EASY TANDOORI
CHICKEN RECIPE
SERVES: 4 BREASTS PREP: 10 MINS COOK: 15 MINS
• 4 skinless boneless chicken 1. In a shallow dish, add coconut milk and
breasts (thinly sliced) whisk in seasonings. Reserve ⅓ cup of
the sauce for serving.
• 1 cup full-fat coconut milk
2. Add chicken breasts to dish, and swish
• 1 T paprika around to coat.
• 1 t onion powder 3. Cover and refrigerate 1 hour or overnight.
4. Preheat grill to 450°F over direct heat.
• 1 t ground cumin
Remove chicken breast from dish, and
• 1 t ground coriander discard marinade.
• 1 t sea salt 5. Place chicken on grill, and cook 6-7

minutes. Flip and cook an additional 7
• ½ t ground turmeric minutes.
• ¼ t cayenne pepper 6. Slice or shred chicken, and serve with
Paleo naan.
• Chopped cilantro or parsley (for
7. Garnish with parsley or cilantro.
garnish)
• 4 pieces of Paleo naan

STICKY SWEET
CARAMELIZED BAKED
CHICKEN LEGS
For the Chicken: 1. Preheat oven to 475°F. Prepare a baking
sheet with aluminum foil.
• 5-6 large drumsticks
2. In a small bowl, mix together the
ingredients for the sauce. Set aside.
For the Sauce:
3. Place each drumstick on the prepared
• ½ cup coconut aminos baking sheet, leaving space in between
each drumstick. Salt and pepper each
• 4 T white rice vinegar
drumstick to taste.
• 1 T melted coconut oil
4. Using a kitchen brush or spoon, place a
• 2 T raw honey generous amount of the sauce on each
drumstick. Fully cover each drumstick
• 4 T raw, creamy sunflower or
with the sauce, reserving a small amount
almond butter
of sauce for dipping!
5. Bake for 25 minutes until golden brown.
• ¼ t crushed red pepper flakes
6. Brush with reserved sauce and serve!

MUSHROOM-ONION
HASSELBACK CHICKEN
• 4 large chicken breasts 1. Preheat oven to 400°F. Melt grass-fed
butter in an oven-safe pan over medium
• 1 cup portobello mushrooms, finely
heat. Add mushrooms, onions and garlic.
chopped
Cook until onions soften, about 7 minutes.
• ½ cup sweet white onion, minced
2. Add ½ cup chicken broth, basil, thyme,
• ½ cup basil, chopped sea salt and black pepper. Simmer for 5
minutes, stirring occasionally. Remove
• 1 t garlic, minced
from heat and set pan aside.
• 2 T grass-fed butter
3. Slice chicken breasts across about 1 inch
• ½ cup chicken broth + ⅓ cup for apart, without cutting all the way through.
oven Spoon mushroom and onion filling into
each slice.
• 1 t dried thyme
4. Place chicken breasts back into pan
• 1 t sea salt
with any leftover mushroom and onion
• ¼ t black pepper mixture. Add ⅓ cup chicken broth.
5. Place pan in oven on center rack.
Bake 40 minutes. Garnish with additional
chopped basil.

GRILLED HAWAIIAN
PINEAPPLE CHICKEN
For the Chicken: 1. Whisk together ingredients for marinade
and divide in half. Pour half of marinade
into a shallow dish. Add chicken breasts
• 4 pineapple rings and swish around to coat. Marinate at
• 1 handful cilantro, chopped least 2 hours but no longer than 4 hours.
2. Preheat grill to 400°F. Remove chicken
For the Marinade/Glaze:
breast from marinade and place on grill.
• ⅓ cup extra virgin olive oil or Grill 10 minutes.
avocado oil
3. Brush pineapple rings with reserved
• ¼ cup coconut aminos marinade and place on grill. Cook 3
minutes each side.
• 2 T apple cider vinegar
4. Flip chicken and use remaining marinade
• 2 t coconut sugar
to baste. Cook chicken 10 minutes longer.
• 1 t minced garlic Remove from grill.
• ¼ t ground cayenne pepper 5. Serve chicken with pineapple rings and
garnish with chopped cilantro.

BAKED CRISPY,
CRUNCHY BUFFALO
CHICKEN TENDERS
SERVES: 12 TENDERS PREP: 10 MINS COOK: 30 MINS
For the Chicken: 1. Preheat oven to 400°F. Line a baking
sheet with parchment paper.
• 1 lb organic chicken breast,
2. Blot chicken with paper towel to remove
sliced into strips
moisture. Mix together almond meal
• 1 cup almond meal and sea salt in a shallow bowl. Beat egg
• 1 egg in a separate small dish. Dunk chicken
tenders in egg and shake off excess.
• ¼ t pink Himalayan sea salt Dredge each tender in almond meal and
For Buffalo Sauce: place on baking sheet. Bake 15 minutes.
3. While chicken tenders bake, melt grass-
• 6 T grass-fed butter or ghee,
fed butter in a small saucepan and stir in
unsalted
hot sauce and ACV. Divide mixture in half.
• ½ cup Paleo hot sauce 4. Remove chicken from oven and brush
• 1 T apple cider vinegar Buffalo sauce over the top. Place chicken
back in oven for 15 minutes. Serve hot
with reserved Buffalo sauce.

SMOKY MAPLE GLAZED
CHICKEN LEGS
• 2 lbs. chicken legs with skin (5 legs) 1. Preheat grill to 350°F over direct heat.
While grill heats, mix dry seasonings
• 2 T tomato paste
and sprinkle over chicken legs in a
• 2 T pure maple syrup large mixing bowl. Use hands to rub
• 2 t ground cumin seasonings into chicken and evenly coat.
2. Place chicken legs on grill and close
• 2 t smoked paprika
lid. Grill 10 minutes. Stir together tomato
• ½ t ground turmeric paste and maple syrup while chicken is
• ⅛ t ground black pepper grilling.
3. After 10 minutes, turn chicken legs over
and baste with maple tomato glaze.
Grill 10 more minutes, turn again and
baste the opposite side with glaze. Grill
10 minutes longer (total of 30 minutes).
Serve hot.

WINNER WINNER
CASHEW-CRUSTED
CHICKEN DINNER
• 6 medium-sized, skinless chicken 1. Preheat oven to 400°F. Prepare a baking
breasts sheet with parchment paper.
• 1 cup raw cashews 2. In a food processor or blender, pulse the

raw cashews until ground into a flour-like
• 1 large egg + 2 T water
mixture. Do not over process.
• 1 t garlic powder 3. Next, set out two medium-sized bowls.
• ½ t paprika 4. In one bowl, whisk together the egg with
• ½ t dried parsley two tablespoons of water.
• Salt and pepper, to taste 5. In the other bowl, add the paprika, garlic
powder, parsley, salt, pepper and ground
cashews. Stir together.
6. Create an assembly line placing the egg
wash first, seasoning bowl next, and then
the baking sheet.
7. Dip a chicken breast into the egg wash,
then the seasonings (coating the chicken
liberally), and place on the baking sheet.
Repeat for all chicken breasts.
8. Bake for 20 minutes.
9. Remove from the oven and serve
immediately.

PAD SEE EW WITH LIGHT
ZUCCHINI NOODLES
For the Pad See Ew: 1. Whisk together the coconut oil, fish sauce
and minced garlic. Marinade the chicken in
• 1 ½ lb chicken breast, sliced into
the mixture for at least 30 minutes.
1-inch thick strips
2. While the chicken is marinating, use a
• 2 T coconut oil
vegetable peeler to slice the zucchini into
• ¼ cup fish sauce thin, wide ribbons.
• 4 garlic cloves, minced 3. Wash and cut the Chinese broccoli into small
pieces, removing the stem.
• 3 medium zucchini
4. To make the stir-fry sauce, mix the coconut
• ½ lb Chinese broccoli
aminos, fish sauce, and water in a small bowl.
• 2 large eggs, beaten Set aside.
• 3 garlic cloves, minced 5. Heat up a large skillet over medium heat and
cook the marinated chicken strips until they
For the Stir-fry Sauce:
are cooked through, then set aside.
• ¼ cup coconut aminos
6. In the same skillet, pour in the beaten eggs
• 2 T fish sauce and scramble them slightly until just cooked.
Set aside.
• 3 T water
7. Add a bit of coconut oil to the skillet and
cook the garlic and Chinese broccoli until the
vegetables are just wilted.
8. Return the scrambled eggs and chicken
strips to the skillet. Add the zucchini ribbons
and stir-fry sauce. Use a wooden spoon to stir
for one minute. Transfer to a plate and serve!

BACON CHICKEN
SALAD
For the Salad: 1. In a small ramekin, mix the ingredients for
the dressing. Set aside.
• 1 4-oz chicken breast
2. In a small frying pan, add chicken, extra
virgin olive oil, salt, pepper and dressing.
• 2 cups romaine lettuce Cook chicken 5 minutes, then flip and
continue cooking another 5 minutes until
• 3 T red onion, diced
cooked through.
• ¼ cup yellow bell pepper, diced
3. While the chicken cooks, assemble the
• ½ ripe avocado, sliced salad by layering in a large bowl. Start
• 7 grape tomatoes, sliced lengthwise with the lettuce, then bell pepper, red
onion, grape tomatoes, and bacon.
• 3 slices cooked bacon, chopped
4. When the chicken has finished cooking,
• Salt and pepper, to taste remove it from the frying pan to a cutting
For the Dressing: board. Slice it lengthwise into thin strips
and add to the top of the salad. Place
• 5 T ground mustard
avocado slices over the top. Drizzle with
• 1 T extra virgin olive oil dressing and eat!
• ½ T avocado
• 2 T white balsamic vinegar

SLOW COOKER
CHIPOTLE CHICKEN
SOUP
SERVES: 8 CUPS PREP: 10 MINS COOK: 6 HRS 20 MINS
• 1 lb. boneless chicken breasts 1. Turn slow cooker to low heat setting and
add chicken breasts, tomatoes, onion,
• 4 cups chicken stock
chicken stock, chipotle sauce, cumin,
• 1 15 oz. can full-fat coconut milk smoked paprika and sea salt. Cover and
• 2 cups ripe tomatoes, diced cook 5-6 hours.
2. Remove chicken breasts and shred
• 1 cup white onion, chopped
with 2 forks. Add chicken back to slow
• 3 T chipotle peppers in adobo cooker and stir in coconut milk. Cook
sauce (sauce only) an additional 20 minutes, uncovered, to
reduce slightly.
• 2 T ground cumin
3. Ladle soup into bowls and serve with
• 1 t smoked paprika chopped cilantro, avocado and lime
• 2 t sea salt wedge.
• Optional Toppings: chopped

cilantro, diced avocado, lime
Tip: Chipotle is spicy, so be sure to adjust the
wedges amount to your preferences by tasting a little
bit before adding.

EASY CREAMY CHICKEN
SALAD RECIPE
SERVES: 3 PREP: 20 MINS
• 1 lb pre-cooked chicken, shredded 1. In a small bowl, combine Paleo mayo,
paprika and horseradish. Set aside.
• 1 cup seedless grapes, sliced in half
2. In a large bowl, combine the chicken,
• 2 celery ribs, diced
grapes and celery. Sprinkle with pepper
• ½ t paprika to taste.
• ½ cup Paleo mayo 3. Pour the mayo sauce over the chicken
and toss to combine.
• 1 T horseradish
4. Place the mixture in the refrigerator for 30
• 2 T chives
minutes to marry the flavors.
• Pepper, to taste
5. Serve alone, on a bed of greens, or in
between two slices of Paleo bread.

TURMERIC CHICKEN
NOODLE SOUP
SERVES: 2 SERVINGS PREP: 15 MINS COOK: 55 MINS
• 1 lb chicken breast 1. Place chicken breast, diced onions,
chopped celery, and diced carrots in a
• 1 large onion, diced
large pot.
• 3 cups chopped celery (stem only)
2. Cover with water and bring to a boil, then
• 2 cups diced carrots lower heat to medium-high and cook
until chicken breast is cooked through
• 1 T ground turmeric
(about 30 minutes). Chicken is cooked
• Salt and pepper, to taste when the juices run clear when you slice
• 3 large zucchini, julienned into thin into it.
noodles 3. Transfer the chicken to a plate and let it
cool before shredding it into pieces with
• Fresh parsley, to garnish
two forks.
4. Add ground turmeric to the soup, then
turn heat down to medium-low. Let it
simmer for 20 minutes until vegetables
are soft.
5. Add in zucchini noodles and cook for 5
minutes until soft.
6. Divide zucchini noodles and soup into
two bowls. Top with shredded chicken
and garnish with fresh parsley.

COCONUT-CRUSTED
CHICKEN FINGERS
For the Chicken Fingers: 1. Preheat oven to 375°F.
• 2 medium skinless chicken 2. Prepare a baking sheet with parchment paper.

breasts (sliced lengthwise Then sprinkle it with half of the shredded
into ½” strips) coconut flakes. Set aside.
• ½ cup + 2 T coconut flour 3. In a small bowl, combine the ingredients for the
dipping sauce. Then sprinkle the paprika on top
• ¼ cup coconut flakes of them. Set it in the refrigerator, so the flavors
(unsweetened and shredded) can marry.
• 1 large egg (room 4. In a small bowl, add the egg to 2-3 tablespoons
temperature) water. Whisk for a few minutes. Set aside.
• ½ t paprika 5. In a separate small bowl, combine the coconut

flour with the salt, pepper, and other seasonings.
6. Dip each chicken breast into the egg wash. Then
• ¼ t cayenne pepper
immediately dip it into the flour mixture, and
• 1 T avocado oil generously coat it.
• Salt & pepper to taste 7. Place the shredded coconut flakes on the
baking sheet. Then place each chicken piece
For the Dipping Sauce:
on top of the flakes. Sprinkle the remaining
• 4 T Dijon mustard coconut flakes on top of the chicken pieces.
• 1 T avocado oil Note: chicken should be room temperature 20
minutes before baking.
• ¼ cup coconut cream or
8. Drizzle each piece with the avocado oil.
Paleo mayo
9. Bake for 15 minutes.
• 2 T honey
10. Immediately turn the broiler on high. Cook
• ½ t paprika
another 2-3 minutes, until brown and crispy.
11. Let cool 5 minutes, and serve with the honey
Dijon dipping sauce.

EASY TAHINI-
MARINATED CHICKEN
• 1 lb. chicken thighs (boneless/ 1. In a mixing bowl, whisk together tahini,
skinless) extra virgin olive oil, lemon juice, oregano
and sea salt. Reserve ⅓ cup of mixture for
• ⅓ cup tahini paste
serving. Place chicken thighs in bowl and
• ⅓ cup extra virgin olive oil swish around to coat. Cover and marinate
in fridge 2-8 hours.
• 2 T fresh lemon juice
2. Preheat grill or a grill pan to medium heat
• ½ t dried oregano and grease with olive oil. Place chicken
• ¼ t sea salt thighs on grill and cook 7-8 minutes each
side or until fully cooked through. Serve
hot with reserved sauce.

CAJUN CHICKEN
PASTA
• ½ cup cashews (soaked for 3 hours 1. Add cashews and coconut milk to a
and drained) blender. Blend on high until cashews are
broken down. Consistency should be
• 3 T unsweetened coconut milk
crumbly. Set aside.
• ½ T extra-virgin olive oil 2. Preheat a skillet at medium heat. Add
• 2 medium chicken breasts (sliced extra virgin olive oil to the skillet with red
and green bell peppers. Sauté 5 minutes,
into thin strips)
then add sliced chicken breast, salt,
• 2 zucchinis (spiralized) pepper, and other seasonings. Cook 5
• 1 red bell pepper (sliced into 1-inch minutes until chicken is cooked through.
strips) 3. Stir in diced tomatoes and blended
cashews, covering the ingredients with
• 1 green bell pepper (sliced into
the sauce. Cook another 5 minutes until
1-inch strips) the sauce thickens.
• 2 plum tomatoes (diced) 4. Turn off the heat, add spiralized zucchinis,
and toss to combine.
• 1 t garlic powder
5. Serve immediately!
• 1 t onion powder
• 1 t cayenne pepper
• 1 t paprika
• 1 t oregano
• ½ t crushed red pepper flakes
• Salt & pepper to taste

CHICKEN
POT PIE SOUP
For the Pie Crust Crackers: 1. For the Pie Crust Crackers: Preheat oven to 350oF and
• 1 cup almond flour line a baking tray with parchment paper.
2. Begin by preparing the pie crust. In a large bowl, mix
• 1 cup tapioca flour together the almond flour, tapioca flour, and coconut
• ½ cup coconut flour flour. Add the butter cubes and rub it with the flour mix
• 1 egg until the mixture resembles fine crumbs with a few larger
pieces.
• ¼ cup grass-fed butter,
3. In a small bowl, whisk egg and water together. Pour over
cold and cubed dry ingredients. Mix until the ingredients are combined
• ¼ cup cold water and form a ball. Lightly press the ball into a disc, wrap it
For the Chicken Pot Pie Soup: in plastic and refrigerate for 30 minutes.
4. Remove pie dough from the fridge and roll over the
• 1 lb chicken breast fillet
prepared baking tray, until ¼-inch thick. Using a sharp
• 2 T extra virgin olive oil knife, cut the rolled dough into uniform squares (this will
• 1 medium onion, diced make it easier to break the crust into pieces when baked).
• 2 celery sticks, thinly sliced Bake for 20 minutes, or until golden yellow. When done,
remove from oven and set aside to cool.
• 1 medium carrot, cubed 5. For the Chicken Pot Pie Soup: Cube the chicken breasts
• 2 medium sweet potatoes, and season them with salt and pepper. Fill a medium
cubed stockpot halfway with water (or enough to cover the
chicken) and bring to boil; add chicken cubes and cook
• 1 cup chopped asparagus
for 20 minutes.
• 3 garlic cloves, minced 6. In a large stockpot over medium high heat, heat extra
• 3 oz mushrooms, sliced virgin olive oil until it is shimmering. Add onion, celery,
• ½ cup yellow bell pepper, carrot, potatoes and asparagus. Saute for 5 minutes,
stirring frequently, until onion is translucent. Add in garlic,
chopped
mushrooms and bell pepper, and saute for another 2
• ½ cup tapioca flour minutes, until garlic is fragrant.
• 3 cups chicken stock 7. In a large bowl, mix the chicken stock and coconut milk,
• 1 can coconut milk then add tapioca flour and stir until dissolved. Pour stock
mix into the pot containing vegetables; add the chicken
• ½ t dried basil and dried herbs, and then season with salt and pepper.
• ½ t dried oregano 8. Bring the mixture to a gentle simmer, stirring frequently.
• ½ t dried thyme Reduce the heat to medium-low and continue simmering
for 15 minutes, until the vegetables are soft and cooked
through. Remove from the heat and ladle into serving
bowls.
9. Break crackers into pieces and serve on top of the soup.

CHICKEN WITH CREAMY
COCONUT SUN-DRIED
TOMATO SAUCE
• 5 oz sun-dried tomatoes 1. Drain sun-dried tomatoes and cut into
• 1 T extra virgin olive oil halves.
• 2 large garlic cloves, minced 2. In a skillet on medium heat, add extra
virgin olive oil and sauté garlic and sun-
dried tomatoes for 2-3 minutes, until the
• 1 t paprika
garlic is soft and fragrant. Remove the
• 1 can coconut milk garlic and sun-dried tomatoes from the
• 1 t dried basil pan and set aside, leaving the oil.
• Salt and pepper, to taste 3. Cut chicken breasts horizontally in half;
• Fresh basil, to garnish season with salt and paprika.
4. Reduce heat to medium-low. Add the
chicken to the skillet, cooking 5 minutes
per side until they are no longer pink in
the center. Remove from skillet and set
chicken aside to rest.
5. Remove any excess juices from the pan.
Add the coconut milk, bringing it to a boil,
then remove from heat. Add garlic, sun-
dried tomatoes, dried basil and chicken
breasts; season with salt and pepper to
taste. Garnish with fresh basil and serve.

UNFRIED CHICKEN
RECIPE
• 2 medium skinless chicken breasts 1. Preheat oven to 375°F.
• 1 cup + 2 T almond flour 2. Prepare a baking sheet by sprinkling 1

tablespoon of almond flour where one
• 1 large egg, room temperature
chicken breast will go. Sprinkle the other
• ½ t paprika tablespoon where the other chicken
breast will be placed. Set aside.
• ½ t oregano
3. In a small bowl, add the egg with 2
tablespoons water. Whisk a few minutes
• ½ t cayenne pepper and set aside. This will be your egg wash.
• Salt and pepper, to taste 4. In a separate small bowl, combine the
almond flour with seasonings, salt, and
pepper.
5. Dip each chicken breast into the egg
wash and then immediately into the flour,
coating it generously with the mixture.
6. Place each chicken breast on the baking
sheet on top of the almond flour.
7. Drizzle each breast with the extra virgin
olive oil.
8. Bake for 30 minutes until crispy and
brown on the outside.
9. Serve immediately!
Tip: When taking the chicken breasts out

of the refrigerator, make sure they reach
room temperature 20 minutes before baking.
Same applies if you’re defrosting.

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1. Crock pot rosemary citrus chicken .............. 1

2. Creamy chicken alfredo recipe ................ 3

3. Crock pot chicken soup ...................... 5

4. Crispy chicken and waffles ................... 7

5. Bacon-wrapped stuffed chicken breast .......... 9

6. Jalapeño lime chicken ....................... 11

7. Baked popcorn chicken ...................... 13

8. Spicy honey ‘soy’ chicken skewers ............. 15

9. One-pan lemon and herb chicken .............. 17

10. Easy chicken mango lettuce wraps ............. 19

11. Perfect herb roasted chicken recipe ............ 21

12. Bacon chicken bake recipe ................... 23

13. Pesto baked chicken recipe ................... 25

14. The best paleo chicken pot pie ................ 27

Copyright Notice 15. Coconut curry chicken with turmeric ............ 29

17. Creamy chicken marsala recipe ...............

19. Honey lime chicken skewers with avocado

39. Bruschetta chicken ......................... 77

40. Chicken apple sausage patties ................ 79

41. Healthy chicken lettuce wraps ................ 81

6 | PALEO CHICKEN RECIPES PALEO CHICKEN RECIPES | 1

• 2 T fresh parsley 4. Cook on high for 4 hours.

• 2 zucchini 5. Chicken should now be easy to cut. Serve

4 | PALEO CHICKEN RECIPES PALEO CHICKEN RECIPES | 5

• ½ t salt 2. Carefully add dredged chicken to oil.

6 | PALEO CHICKEN RECIPES PALEO CHICKEN RECIPES | 7

8 | PALEO CHICKEN RECIPES PALEO CHICKEN RECIPES | 9

10 | PALEO CHICKEN RECIPES PALEO CHICKEN RECIPES | 11

• 1 egg, lightly beaten 2. Cut your chicken breasts into bite-sized

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14 | PALEO CHICKEN RECIPES PALEO CHICKEN RECIPES | 15

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• 2 t paprika 2. In a small bowl, combine the cajun

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• ½ teaspoon black pepper

• ¼ cup olive oil

20 | PALEO CHICKEN RECIPES PALEO CHICKEN RECIPES | 21

• ⅓ t salt 4. Mix in the coconut cream and cassava flour and

• 2 garlic cloves (minced)

• ⅓ cup coconut cream

• 1 egg white (beaten)

22 | PALEO CHICKEN RECIPES PALEO CHICKEN RECIPES | 23

24 | PALEO CHICKEN RECIPES PALEO CHICKEN RECIPES | 25

26 | PALEO CHICKEN RECIPES PALEO CHICKEN RECIPES | 27

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30 | PALEO CHICKEN RECIPES PALEO CHICKEN RECIPES | 31

32 | PALEO CHICKEN RECIPES PALEO CHICKEN RECIPES | 33

• 3 T white wine vinegar

• ¼ cup coconut aminos

• ½ t red pepper flakes

34 | PALEO CHICKEN RECIPES PALEO CHICKEN RECIPES | 35

• 2 T olive oil 2. Heat olive oil in a skillet and place

36 | PALEO CHICKEN RECIPES PALEO CHICKEN RECIPES | 37

• 1 can of diced tomatoes,

• ½ cup of chicken stock

• ½ cup of red wine (optional)

38 | PALEO CHICKEN RECIPES PALEO CHICKEN RECIPES | 39

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• Salt & pepper to taste

42 | PALEO CHICKEN RECIPES PALEO CHICKEN RECIPES | 43

• chopped cilantro, for garnish

• guacamole, for garnish