Everyday Paleo (9 page)

Prep Time: 10 minutes

Cook Time: 15–20 minutes

Serves: 4–5

• 4 tablespoons coconut oil
  
• 4 boneless, skinless chicken breasts, cut into bite-size pieces
  
• 2 cups broccoli, chopped
  
• 2 cups carrots, diced
  
• 1 tablespoon cinnamon
  
• 2 teaspoons ground cumin
  
• 1 teaspoon dried ground ginger
  
• Small pinch of cayenne pepper
  
• Black pepper to taste
  
• ½ cup pimento-stuffed green olives, sliced
  
• ¼ cup raisins (optional)
  
• ¼ cup chicken broth
  

1.
Cover the bottom of a large skillet with coconut oil. Sauté the chicken until no longer pink in the middle (about 7 minutes).

2.
Add the veggies in with the chicken and stir-fry for another 5 minutes or until the broccoli and carrots start to become tender.

3.
Add the cinnamon, ginger, cumin, cayenne pepper, and black pepper. Once the chicken and veggies are covered with the spices, add the sliced olives, raisins, and the chicken broth to create a sauce. Stir well and bring to a simmer. Cook another 5–7 minutes stirring often. Serve immediately.

Ginger Citrus Skillet Chicken

When I created this dish, I was once again determined to change the average chicken stir-fry, and there on my counter sitting next to each other was a beautiful orange and some fresh ginger. That’s all I needed for a bit of inspiration to create what is now one my favorite go-to chicken recipes. I hope you enjoy this one as much as we do!

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 5

• 4 tablespoons coconut oil
  
• 2 lbs boneless, skinless chicken thighs, cut into bite-size pieces
  
• ½ cup cremini mushrooms, sliced
  
• 1 red bell pepper, thinly sliced
  
• 4 green onions, diced
  
• ¼ cup organic, free-range chicken broth
  
• ½ teaspoon fresh ginger, grated
  
• Juice from 1 medium orange
  
• 1 tablespoon dried basil
  
• ½ jalapeño minced (optional)
  
• Black pepper to taste
  
• 1 bunch kale, chopped with tough stems removed
  
• ¼ cup sliced almonds
  

1.
In a large skillet, heat 2 tablespoons of the coconut oil and sauté the chicken for 5–7 minutes.

2.
To the chicken, add the sliced mushrooms, red pepper, and onions, and sauté another 2 minutes.

3.
Add the remaining ingredients except for the kale and almonds, stir well, bring to a simmer, and cook for another 2 minutes.

4.
Remove all ingredients from the pan and set aside. In the same pan add the remaining 2 table-spoons coconut oil and the kale. Sauté the kale until tender, about 4 minutes.

5.
Serve the chicken on top of the kale, and add a sprinkle of the sliced almonds on top.

“Breaded” Baked Chicken

One evening soon after we first started eating paleo, Coby, my oldest son, asked me if he could help to figure out a way to make breaded chicken—so together we did! This dish is an awesome way to get your kids excited about eating paleo. Let them help make this dish and they will be amazed that this crispy, succulent chicken is actually very nutritious! It is important to note that this recipe, as well as several others, requires coconut flour, which can be found at most health food stores. You can also purchase coconut flour by visiting my Amazon store at
everydaypaleo.com
.

Prep Time: 10–15 minutes

Cook Time: 45 minutes–1 hour

Serves: 4–5

• 3 eggs
  
• 1 cup almond meal
  
• 1 cup coconut flour
  
• 1 tablespoon garlic powder
  
• Black pepper to taste
  
• 2 pounds boneless, skinless chicken thighs
  
• Coconut oil
  

1.
Preheat oven to 350°F. Whisk the eggs in one dish and in a separate dish mix almond meal, coconut flour, garlic powder, and black pepper.

2.
Dip chicken pieces one at a time into the egg. Next, roll the chicken in the breading mixture until both sides are covered.

3.
Place the chicken in a glass baking dish that has been lightly greased with coconut oil. Bake for 45 minutes to 1 hour or until the chicken juices run clear.