11 Easy & Simple Paleo Chicken Recipes

Whether you’re just starting out on Paleo or have been a certified caveman for some time now, you know that the diet involves saying goodbye to grains, legumes, dairy, and sugar. But one food you’ll probably be eating a ton of? Chicken. High in protein, affordable, and easily accessible, the bird is practically its own food group on the Paleo plan.

One-Pan Balsamic Chicken and Asparagus Recipe

Ready: 20m

Ingredients

  • 1/4 c. balsamic vinegar
  • 1/4 c. extra-virgin olive oil, divided
  • 1 tbsp. honey
  • 1 tbsp. Dijon mustard
  • 2 cloves garlic, minced
  • pinch of crushed red pepper flakes
  • 2 lb. chicken breast tenders
  • kosher salt
  • Freshly ground black pepper
  • 1 lb. asparagus, woody ends trimmed
  • 1 pt. cherry tomatoes halved

Instructions

  1. Make the vinaigrette: In a small bowl, whisk together balsamic, 2 tablespoons oil, honey, mustard, garlic, and red pepper flakes until combined. Set aside.
  2. In a large skillet over medium heat, heat remaining oil. Add chicken, season with salt and pepper, and sear until golden, about 3 minutes per side. Remove from pan and set aside.
  3. To pan, add asparagus and tomatoes, season with more salt and pepper, and cook until asparagus is bright green and tomatoes are slightly wilted, 5 minutes or so.
  4. Move veggies to one side, add chicken back in and pour in vinaigrette. Toss veggies and chicken slightly until chicken is cooked through and the vinaigrette is thickened, 5 minutes more.

via:delish

Easy Baked Coconut Chicken Tenders Recipe

Prep: 10m
Cook: 20m
Ready: 30m

Ingredients

  • 2 large Chicken breast
  • 1/4 cup Coconut flour
  • 2 large Egg (beaten)
  • 1 cup Coconut flakes (unsweetened)
  • 1/4 tsp Garlic powder
  • 1/4 tsp Smoked paprika
  • Sea salt
  • Black pepper

Instructions

  1. Preheat the oven to 400 degrees F (204 degrees C). Place a nonstick wire rack onto a lined baking sheet. Spray or brush the rack with oil.
  2. Pound the chicken breasts to an even thickness, then cut into tenders (about 3 tenders per chicken breast). Season both side with sea salt and black pepper.
  3. Optional step if you have big flakes: Pour the coconut flakes into a Ziploc bag and seal. Pound the bag several times to break up the flakes into smaller pieces.
  4. Arrange three bowls – one with beaten eggs, one with coconut flour, and one with a mixture of coconut flakes, garlic powder, smoked paprika, sea salt, and black pepper.
  5. Dredge each chicken tender in the coconut flour, dip in the egg shaking off the excess), and finally press/roll in the coconut flakes. Place on the wire rack.
  6. Bake the chicken tenders for 15-20 minutes, flipping halfway through, until firm and cooked through.
  7. Optional: Turn the oven to the broil setting. Broil on the top rack for about one minute, until one side is crispy. Flip the tenders over, then broil one minute on the other side.

via: wholesomeyum

Chicken Fajitas Recipe

Prep: 30m
Cook: 20m
Ready: 50m

Ingredients

FOR THE MARINADE

  • 1/2 c. plus 1 tbsp. extra-virgin olive oil
  • 1/4 c. lime juice, from about 3 limes
  • 2 tsp. cumin
  • 1/2 tsp. crushed red pepper flakes
  • 1 lb. boneless skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 3 bell peppers, thinly sliced
  • 1 large onion, thinly sliced
  • Tortillas, for serving

Instructions

  1. In a large bowl, whisk together 1⁄2 cup oil, lime juice, cumin, and red pepper flakes. Season chicken with salt and pepper, then add to bowl and toss to coat. Let marinate in the fridge at least 30 minutes and up to 2 hours.
  2. When ready to cook, heat remaining tablespoon oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice into strips.
  3. Add bell peppers and onion to skillet and cook until soft, 5 minutes. Add chicken and toss until combined. Serve with tortillas.

via:delish

Garlicky Greek Chicken Recipe

Prep: 20m
Cook: 30m
Ready: 50m

Ingredients

  • 3 tbsp. extra-virgin olive oil, divided
  • Juice of 1 lemon
  • 3 cloves garlic, minced
  • 1 tsp. dried oregano
  • 1 lb. chicken thighs
  • kosher salt
  • Freshly ground black pepper
  • 1/2 lb. asparagus ends removed
  • 1 zucchini, sliced into half moons
  • 1 lemon, sliced

Instructions

  1. In a large bowl, combine 2 tablespoons olive oil, lemon juice, garlic, and oregano. Whisk until combined then add chicken thighs and toss to coat. Cover bowl with plastic wrap and let marinate in the refrigerator for at least 15 minutes and up to 2 hours.
  2. When you’re ready to cook the chicken, preheat oven to 425°. In a large ovenproof skillet over medium-high heat, heat remaining tablespoon olive oil. Season both sides of marinated chicken with salt and pepper, then add chicken skin-side down and pour in the remaining marinade.
  3. Sear until the skin becomes golden and crispy, about 10 minutes. Flip chicken and add asparagus, zucchini, and lemons to the skillet.
  4. Transfer pan to oven and cook until the chicken is cooked through and the vegetables are tender about 15 minutes.

via:delish

Primavera Stuffed Chicken Recipe

Prep: 15m
Cook: 25m
Ready: 40m

Ingredients

  • 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
  • 1 zucchini, halved lengthwise and thinly sliced into half-moons
  • 3 medium tomatoes, halved and thinly sliced into half-moons
  • 2 yellow bell peppers, thinly sliced
  • 1/2 red onion, thinly sliced
  • 2 tbsp. extra-virgin olive oil
  • 1 tsp. Italian seasoning
  • Kosher salt
  • Freshly ground black pepper
  • 1 c. shredded mozzarella
  • Freshly chopped parsley, for garnish

Instructions

  1. Preheat oven to 400°. Make slits in each chicken breast, being careful not to cut through completely, and stuff with zucchini, tomatoes, bell peppers, and red onion.
  2. Drizzle with oil and season with Italian seasoning, salt, and pepper. Sprinkle with mozzarella.
  3. Bake until chicken is cooked through and no longer pink inside, 25 minutes.
  4. Garnish with parsley before serving.

via:delish

Peach Balsamic Chicken Recipe

Prep: 5m
Cook: 25m
Ready: 30m

Ingredients

  • 1 tbsp. extra-virgin olive oil
  • 4 boneless skinless chicken breasts
  • kosher salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 shallot, chopped
  • 4 large peaches, sliced
  • 1/4 c. balsamic vinegar
  • 1/3 c. torn fresh basil

Instructions

  1. In a large skillet over medium heat, heat oil. Season chicken with salt and pepper and cook until golden and no longer pink, 8 minutes per side. Transfer to a plate.
  2. Add garlic and shallot to skillet and cook 2 minutes. Add peaches and cook until softened, 5 minutes more. Pour in balsamic vinegar and simmer until slightly reduced, 2 minutes, then stir in basil.
  3. Serve chicken with balsamic peaches.

via:delish

Maple Chicken & Carrots Recipe

Prep: 10m
Cook: 25m
Ready: 35m

Ingredients

  • 4 bone-in skin-on chicken thighs
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. extra-virgin olive oil
  • 1/4 c. apple cider vinegar
  • 3 cloves garlic, minced
  • 1/4 c. maple syrup
  • 2 tbsp. whole-grain mustard
  • 1 tbsp. fresh thyme leaves
  • Juice of 1/2 a lemon
  • 3 large carrots, peeled and sliced into 1/4”-thick rounds

Instructions

  1. Preheat oven to 425°. Season chicken thighs with salt and pepper. In a large oven-safe skillet over medium-high heat, heat 1 tablespoon oil. Add chicken thighs and sear 2 minutes per side, then remove chicken and transfer to a plate. (Save pan drippings.)
  2. Add apple cider vinegar to skillet and scrape up bottom bits from the pan with a wooden spoon. Add garlic, maple syrup, mustard, thyme, and lemon juice and bring to a simmer. Return chicken to skillet and spoon sauce over thighs.
  3. In a medium bowl, toss carrots with remaining tablespoon olive oil and season with salt and pepper. Nestle carrots into skillet and bake until chicken is cooked through and carrots are tender 20 minutes.
  4. Serve with pan sauce.

via:delish

Chicken Fajita Cauliflower Rice Bowls Recipe

Prep: 20m
Cook: 30m
Ready: 50m

Ingredients

  • 1 lb. boneless skinless chicken breasts
  • 3 bell peppers, sliced
  • 1 sweet onion, sliced
  • 2 tbsp. extra-virgin olive oil
  • 2 tsp. chili powder
  • 2 tsp. paprika
  • 2 tsp. ground cumin
  • 1 tsp. garlic powder
  • 1 tsp. kosher salt
  • 24 oz. bag frozen riced cauliflower
  • 1/3 c. freshly chopped cilantro
  • 2 tbsp. lime juice
  • Cheese, sour cream, and avocado, for serving

Instructions

  1. Preheat oven to 400º. Arrange chicken breasts on half of a large rimmed baking sheet, then arrange peppers and onions along remaining half. Drizzle chicken and vegetables with olive oil.
  2. In a small bowl, add chili powder, paprika, cumin, garlic powder, and salt, and stir to combine. Sprinkle mixture over chicken and vegetables, tossing to coat both sides, then bake until internal temperature of chicken reads 170º on an instant-read thermometer and vegetables are roasted, 30 minutes.
  3. Meanwhile, prepare riced cauliflower according to package directions. Once cooked, toss with cilantro and lime juice.
  4. Serve chicken and vegetables over cauliflower rice with cheese, sour cream, and avocado.

via:delish

Grain Free Chicken Parmesan Recipe

Ingredients

  • 2 lbs of boneless skinless chicken breasts (3-4 chicken breasts)
  • 2 eggs
  • 1/2 cup coconut flour
  • 1 Tablespoon onion powder
  • 1 Tablespoon garlic powder
  • 1 Tablespoon Italian seasoning
  • Salt and pepper, to taste
  • 1/3 cup coconut oil
  • 6 oz hard Goat cheese, grated
  • 3/4-1 cup marinara sauce
  • Italian seasoning blend, for topping

Instructions

  1. Place 1/3 cup coconut oil in a frying pan. I used a cast iron skillet. Heat to medium heat.
  2. Crack 2 eggs into a bowl and whisk with a fork.
  3. Mix coconut flour, onion powder, garlic powder, Italian seasoning, and salt and pepper into a separate bowl.
  4. Dip each chicken breast in egg mixture and coat well. Then dip into the dry mixture, coating well.
  5. Fry each chicken breast on medium heat for 3-4 minutes each side.
  6. Place chicken breasts on a baking sheet and distribute the cheese evenly on to each breast. Top with a scoop of marinara sauce, and sprinkle Italian seasoning on top.
  7. Place in the oven on low broil, for 3 minutes or until the cheese is melted. Serve hot!

via: bravoforpaleo

Chocolate Chicken Mole (Crockpot) Recipe

Prep: 15m
Cook: 6hr
Ready: 6hr 15m

Ingredients

  • 2 lbs chicken pieces bone-in breasts and legs work well, Skin removed
  • Sea salt and black pepper to taste. to taste
  • 2 tbsp ghee
  • 1 medium onion chopped
  • 4 cloves garlic crushed or minced
  • 6 – 7 whole tomatoes peeled, seeded and chopped
  • 5 dried New Mexico chili peppers rehydrated and chopped
  • 1/4 cup creamy Almond Butter
  • 5 oz dark chocolate 70% or above
  • 1 teaspoon sea salt
  • 1 teaspoon cumin powder
  • 1/2 teaspoon ground cinnamon powder
  • 1/2 tsp guajillo chili powder
  • avocado cilantro and jalapeno, all chopped.

Instructions

  1. Generous salt and pepper the chicken.
  2. Place a pan over medium heat and add the ghee.
  3. Once the ghee has warmed, add the chicken and brown on all sizes. This may need to be done in batches.
  4. Move the chicken to slow cooker.
  5. Add onion to the same pan and saute until translucent.
  6. Add garlic and saute for 1 to 2 minutes.
  7. Transfer onion and garlic to the slow cooker.
  8. Add the tomatoes, chili peppers, almond butter, dark chocolate, salt and spices to the slow cooker.
  9. Cook on low to 4 to 6 hours or until the chicken is tender and pulls apart easily.
  10. Top mole with the avocado, cilantro, and jalapeno and serve!

via: agirlworthsaving

Paleo Chicken Salad with Bacon & Scallions Recipe

Prep: 15m
Cook: 20m
Ready: 35m

Ingredients

  • 1 lb boneless skinless chicken breasts
  • 8 slices nitrate free bacon sugar-free for Whole30
  • 1/2 cup homemade mayo or Paleo friendly mayo* from Primal Kitchen made with avocado oil
  • 2 scallions green onions, thinly sliced
  • 1/2 tsp garlic powder – optional omit if following Low FODMAP
  • salt and pepper to taste

Instructions

  1. Take your bacon and chop into bite-size pieces. Brown the bacon in a large saute pan over med-hi heat until crisp.
  2. Remove bacon from pan and set aside to drain on paper towels, leaving the rendered fat in the pan.
  3. Pound the chicken breasts to 1/2 inch thickness or cut them in half so each piece is 1/2 inch thick.
  4. Turn the heat down to med. Sprinkle the chicken breasts with garlic (if using), salt and pepper and put in the pan with bacon fat. Cook about 2-3 minutes on each side or until the inside is no longer pink.
  5. Put the chicken in a large bowl, cover and refrigerate until cool. If you haven’t made your mayo yet, now is the time!
  6. When the chicken has cooled down, chop roughly into bite-size pieces, and in a large bowl, toss together with the bacon, scallions, and mayo. Mix to fully combine.
  7. Taste and add salt/pepper if needed. Serve right away or snap a pic for Instagram before you shove the entire bowl in your face. Oh yes, you will!

via: paleorunningmomma