I will show you some of my favorite Paleo Chicken Recipes. I love all of these recipes because they are easy to make, don’t require a lot of time and are just delicious. They fit right into my busy life. These Chicken Recipes will definitely keep your taste buds interested and will add some nice taste to your Paleo Diet.
Mayo Free Chicken Salad for a Paleo Diet
This Chicken Salad is without mayo and therefore it is okay for Paleo. Using lettuce to wrap everything up it is a great, easy to eat dish. Because of the honey and nut butter all the components will actually stick together and stay in your wrap. If you’d rather not use nuts, you could always add some sunflower seed butter in the recipe.
- 1 cup chopped chicken 1/4 green apple, chopped small large handful blueberries small handful chopped raw walnuts 3 chopped celery stalks 1 tbs. dried, juice-sweetened cranberries 2 tsp honey 3 tbs. raw almond butter salt, to taste Romaine lettuce leaves, for serving
The preparation for this dish is very easy. Just mix all the ingredients together in a bowl and wrap it in some lettuce leaves for serving.
Paleo Chicken Thighs
This is a very simple Chicken Recipe. The dish can be pre-made 12 hours before you want to serve it. This way you can prepare everything when you have the time for it and quickly get it on the table when it’s dinner time! This dish is sweet and savory, tangy, and packed with umami. The recipe I will show you here is for 4-5 people. Perfect for a family dinner!
1 bunch scallions, trimmed and cut into thirds
2 garlic cloves, minced
8 slices of fresh ginger, each approximately the size of a quarter
3 tablespoons rice wine vinegar
3 tablespoons macadamia nut oil or fat of choice
1 tablespoon coconut aminos
1 tablespoon Red Boat fish sauce
2 tablespoons honey (or if you’re on the Whole30 or avoiding honey, use ½ small apple, peeled, cored, and diced)
½ teaspoon toasted sesame oil
2 teaspoons kosher salt
Freshly ground pepper to taste
4 pounds chicken thighs
The preparation for this dish is very easy! Put everything EXCEPT for the chicken in a blender or food processor. Blend until everything is smooth. Put the chicken in a food bag or bowl and pour the marinade in. You can leave this in the fridge for up to 12 hours. When you are ready for dinner, simply get the chicken thighs out of the bag, pre-heat your over to 400°F and place them on a rack or baking sheet. Put the chickens with their skin down on it. Now you bake the thighs for 40 minutes. Flip them over at 20 minutes.
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