Top 5 chicken paleo recipes
The Paleolithic diet is a modern nutritional plan based on the presumed diet of Paleolithic humans. It is based on the premise that “if a caveman didn’t eat it, you shouldn’t eat it”, since genetics have changed little since the start of agriculture then we should not be changing what we eat.
The diet typically consists of fish, grass-fed pasture-raised meats, eggs, vegetables, fruit, fungi, roots, and nuts, and excludes what are perceived to be agricultural products: grains, legumes, diary products, potatoes, refined salt, refined sugar, and processed oils.
But lets not get into the debate of what is and isn’t allowed, I like to follow the rules of KIS, keep it simple. If its in a box avoid it, if its processed avoid it. If its natural and not modified then fine, and if it works for YOU. Remember every human is very individual in his or her nutrient needs so don’t be a sheep and follow, make your own rules.
Here are my favourite chicken recipes following a Paleo thought.
1) Bacon wrapped chicken
1st in line as bacon trumps almost any other food out their. And Since bacon is not off limits on Paleo you’ll often see it being used to make the ordinary extraordinary. This bacon wrapped chicken breast recipe takes a chicken breast and fully encases it in bacon.
All you need for this one, Bacon and Chicken and maybe some cocktail sticks. Wrap the chicken in bacon and bake in an oven @ 350, for 40-45 minutes, make sure chicken is cooked all the way through. Make as much or as little as you need, and this is great for a snack for those on the go.
2 Bacon stuffed with sun dried tomatoes
2 chicken breast | 4 slices of bacon | sun dried tomatoes, not marinated in oil | tahini | salt and pepper to taste | Preheat your oven to 375 Degrees F
– Rinse your chicken breasts under cold water and pat dry with paper towels
– Carefully butterfly open your chicken breasts ensuring not to slice all the way through
– Season the inside of the breasts with salt and pepper
– With as much tahini as you like, spread it all over the inside of the filleted breasts
– Next take as many sun-dried tomatoes as you like and sprinkle them all over the inside
– Fold the chicken breasts closed back onto itself and wrap two slices of bacon around each chicken breast
– Secure the bacon to itself and the chicken with a toothpick
– Place the chicken in a pyrex baking dish and bake for 30 Minutes or until your chicken is almost done
– Remove your chicken, set your oven to broil on high and then place your chicken on the top shelf of your oven for 5-10 minutes to get your bacon nice and brown
3 Walnut & Rosemary Crusted Chicken (serves 4)
4 skinless, boneless chicken breasts | 1/4 cup dried rosemary | 1 cup walnuts | 1 egg, beaten | salt and pepper
– Whizz the rosemary and walnuts in a food processor/grinder until they form a rough crumb. Season with salt and pepper then pour the mix on a plate and set aside.
– Dip one of the chicken breasts in the beaten egg goo until it’s thoroughly dunked. Let the excess drip off and then roll the chicken in the walnut/rosemary mixture.
– Place on a baking tray and repeat the process for the three remaining chicken breasts.
Bake in the oven at 375 for 25 minutes.
4 Balsamic, Garlic and Basil Marinated Chicken Breasts
1/4 cup olive oil | 1/4 cup balsamic vinegar | 2 cloves garlic, minced | 1 tbsp fresh basil | Salt and pepper | 4 chicken breasts
– In a large zip lock bag combine the olive oil, balsamic vinegar, garlic, basil, salt and pepper and mix well
– Add the chicken breasts and seal, mixing to coat
– Place in the refrigerator for 2-24 hours
– Preheat oven to 400F
Place the chicken in a glass dish and bake for 25 minutes
5. Garlic Lemon Chicken Breast Recipe
3 boneless, skinless chicken breasts | 3 cloves garlic | 2 small lemons | 1-2 tablespoons cooking oil | salt and pepper
– Warm cooking oil in a pan over medium/medium-low heat (depending on your stove). Crush and chop garlic. Add the garlic to the oil and cook for about a minute.
– Slice the lemons and add about half of the slices to the bottom of the pan. Salt and pepper both sides of the chicken breasts and lay them on top of the garlic/lemon slices in the bottom of the pan. Top the chicken breasts with the rest of the slices.
– Cover the pan with a lid and turn down to medium low. Cook until the chicken breasts are cooked through, turning once. The amount of time this will take will depend on how thick the chicken breasts are. Just keep an eye on them. But try not to open the lid too many times because you’ll let the moisture out.
– (Optional) Once they’re cooked through, take the lid off and turn up to medium. Let cook for a minute or two on each side to brown them a little. If I have enough liquid left in the pan, sometimes I’ll brown them a little, then remove the chicken breasts and keep the liquid in the pan cooking a little to thicken it. Then, you can use the pan drippings like a gravy. It’s very tasty.
– Once they’re done, either serve and enjoy, or slice them up and store in the fridge to serve and enjoy later!