Refreshing Paleo Chicken Salad – a Lovely Lunch!

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Refreshing Paleo Chicken Salad – a Lovely Lunch!

The warm summer weather has had us yearning for refreshing foods … and this lunch (or dinner if you prefer) will definitely satisfy your cravings with all-out nourishment and full-flavor.  Start with a bed of your favorite organic greens.  We had an abundance of organic romaine lettuce, so that is what you see here along with a delicious tomato fresh from the garden and a sprinkle of fresh dill and sliced olives!  The chicken salad recipe is ….

  • 2 Organic Smart Chicken breasts ($9 from Strack and Van Til) – poached, grilled or baked – or leftover from last night!
  • 3 Cage-Free Organic Eggs, hard boiled and diced to 1/4″ pieces
  • 4 Stalks Organic Celery, diced to 1/4″ pieces
  • 3 Dill pickles, diced to 1/4″ pieces
  • 1/2 cup Homemade Paleo Mayo (made with Avocado Oil) thanks to Nom Nom Paleo
  • 1 Tablespoon Fresh snipped dill
  • Sea Salt and Black Pepper to taste

Combine all the ingredients and refrigerate for 30 minutes if you can.  This will allow the flavors to blend.  But, if you cannot wait – we understand!

Serve it up and enjoy!

Serves 3 or 4 for about $10 … about $3 per serving!!!

Yay for affordable paleo nutrition!

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Paleo Lemon Chicken Dinner

Lemon Chicken and greens

Lemon Chicken and greens

This dinner was inspired by the fresh asparagus from my own little garden (yay!) and the organic chicken breasts I found at the market this week.  Most of other ingredients I had on hand.

  • 2 Organic Smart Chicken breasts ($9 from Strack and Van Til)
  • Juice and zest of 1 lemon
  • 3 Organic Scallions, diced to 1/4″ pieces
  • 1 Tablespoon Melted Organic Coconut Oil for marinade
  • 1 Tablespoon Organic Coconut Oil for cooking
  • Sea Salt and Black Pepper to taste

Combine the chicken breast, lemon juice, olive oil, salt and pepper to make your marinade.  Let the chicken marinate for about 30 minutes.  Heat a skillet over medium-high heat and add coconut oil.  Cook the chicken for 4-5 minutes per side or until completely cooked through.  Let the meat rest for at least 5 minutes before slicing.

I served this with an organic salad (arugula and grape tomatoes) and the asparagus and mushrooms, but you could use almost any greens or vegetables you have on hand.   So refreshing on a warm summer evening!

And … if you are lucky enough to have leftovers, it makes a great salad for tomorrow’s lunch!

Enjoy 🙂

 

Almost-Paleo Buffalo Chicken – Hot and Yummy!

Buffalo Chicken

Buffalo Chicken

Looking for a way to spice up your lunch hour?  This is a super-easy recipe – and it travels well!

I used the FRANK’s brand RedHot sauce for wings …. which means this recipe is not precisely paleo … but it is easy.  And it’s delicious.  And it spices up an ordinary day!

I used:

  • 1 lb package of Organic “Smart Chicken” Tenders ($10 from Meijer)
  • 2 Tablespoons Grass Fed GHEE
  • 3 Tablespoons FRANK’s RedHot Sauce

Saute the chicken in ghee over medium heat until the chicken shreds easily.  Season with Hot Sauce.  Serve on your favorite fresh, organic greens, with a side of organic celery sticks.

There you have it!  Simple!

Serves 3 or 4 hungry people for about $3 or $4 each – Not too bad?  eh?

Paleo Mustard Chicken Thighs and Roasted Veggies

Mustard Chicken Thighs and Roasted Veggies

Mustard Chicken Thighs and Roasted Veggies

Here is a great recipe – adapted from my first paleo cookbook:  Practical Paleo by Diane Sanflippo.   It’s a fabulous resource!  
  • 6 Organic Chicken Thighs
  • 1 Tablespoon Organic Brown Mustard
  • 3 Tablespoons Organic Coconut Oil – melted
  • 1/2 tsp Sage
  • 1/2 tsp Sea Salt.

Preheat oven to 425. Prepare baking dish with melted coconut oil.  Combine Mustard, sage and salt mixing to make a spread for the chicken.  Place the chicken on a baking sheet and coat with seasoning spread.  Bake 45 minutes or until the internal temperature reaches 165.

Wasn’t that easy?!?

I paired the chicken with roasted carrots and parsnips – seasoned with salt, pepper, olive oil and the green portions of green onions.   I baked the veggies at the same time on a baking sheet covered with parchment paper.  The combination makes this meal whole30-friendly, and low-fodmap, too!  Hooray!!

Paleo Organic Chicken Jambalaya

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Paleo Organic Chicken Jambalaya

Chicken Jambalaya!  Healthy.  Tasty.  Spicy.  Warm.  It’s perfect for a cold winter afternoon (or evening).  And, of course, it’s easy to make, too.

  • 1 Tablespoon Organic Coconut Oil (< $1 from Herb Thyme)
  • 1 Organic Onion, diced  (<$1 from Meijer)
  • 1 Organic Green Pepper, diced (<$1 from Meijer)
  • Sea Salt and Black Pepper to taste
  • 1 lb. Smart Chicken Organic Chicken Tenders, cut to 1/2″ cubes (@ $10 from Meijer)
  • 1 lb. Al Fresco All Natural Chicken Smoked Andouille Sausage, cut to 1/4 slices (@ $5 from Meijer)
  • 28 oz. Organic Diced Tomatoes (@ $4 @ Meijer)
  • 32 oz. Organic Chicken Broth (@ $4 from Meijer)
  • 1 teaspoon Paprika
  • 1 teaspoon Cumin
  • 1/2 teaspoon Cayenne Pepper

Melt the coconut oil in a soup pot.  Add the onions, green pepper, salt and pepper to the pot and cook for 5 minutes over medium heat.  Add the chicken tenders and cook 10 min, to brown the cubes.  Add andouille sausage, tomatoes, broth and spices.  Bring mixture to simmer for 20 minutes to blend flavors.  Adjust seasonings to taste and top with more cinnamon if desired.

Wow! That was easy!  Enjoy!

Serves 8-10 at approx $3 per serving.

Paleo Southwest Organic Chicken Tenders with Grilled Mango

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Paleo Organic Southwest Chicken Tenders with Grilled Mango

I was craving the warmth of some Southwest Seasonings.  And I was short on time. So, this perfect solution to satisfy both needs was born!

I am naturally drawn to recipes with very few ingredients – they are generally less time consuming to prepare, and it is easier to check that they adhere to the paleo principles.  I used mangos that were pre-cut (that is one fruit I just cannot figure out how to handle) which made this perhaps the easiest meal I’ve ever prepared.  This one is a keeper!

  • Sommers Organic Chicken Tenders (@$8 at Strack and Van Til)
  • 1 teaspoon Southwest Seasoning (< $1 ordered online from Penzeys.com)
  • 1 Tablespoon Organic Coconut Oli (< $1 from Herb Thyme)
  • Mango slices (I used half of a 2-lb “ReadyPAC” container from Costco which I had in the freezer … @$4)

Sprinkle the seasoning on mangos and on chicken tenders.  Using my trusty iron skillet I “grilled” up my mangos (really it is more of a saute) in coconut oil.  After about 10 minutes they begin to soften and start to caramelize.  Remove the mango to your serving dish, leaving the remainder of the oil in your skillet to grill the chicken.  Cook chicken until juices run clear.  Cooking time will depend on the thickness of the chicken and heat of your skillet.  This took me approx. 12 min.   Serve with your favorite salad or cooked greens.

This recipe is a favorite of my Dad’s.  A great meal to make ahead of time on a busy week!

Serves 4 at under $4 per serving.

Enjoy 🙂