I love a recipe that I can throw together fast without much prep or planning. This salsa is done in the amount of time it takes you to dump a bunch of ingredients into your food processor and push “on”!
Tomato Avocado Tarts by Multiply Delicious
I always struggle to find a decent paleo appetizer to take to parties that my non-paleo friends will eat. I usually end up bringing something wrapped in bacon. Don’t get me wrong, I love bacon, but sometimes you want to bring something a little prettier. This appetizer is pretty and delicious, plus it’s a hit with non-paleo people! The original recipe calls for tartlet pans, which I don’t own. I just used my mini muffin tins. So use whatever you’ve got! You could probably even use a regular pie pan!
I have found that if something has a fun title, my kids are more willing to try it. No kids, it’s not broccoli…it’s Dinosaur Trees! Of course that’s not zucchini noodles…it’s Incredible Hulk noodles! You get the idea. This dish is no exception. When I announce that I’m Salsa Dancing Chicken, my kids just start dancing…literally! It’s a fun dish with a fun title. The directions tell you how to cook it in the pressure cooker. I had never used one to cook with before, but it is an AMAZING kitchen device! It basically gives you the tenderness of a crockpot meal in about 30 minutes. There is also a crockpot variation for this chicken. Honestly, I use both methods equally. It really just depends on when I have more time. If I’m going to be short on time around dinner, I throw everything in the crockpot for 6-8 hours on low. If I have 30 minutes to cook, I’ll make this in the pressure cooker. Either way is equally tasty! Hope your family likes it as much as ours!
Modifications: I add an extra can of diced tomatoes to the sauce. I also use 3 pounds of meat (I mix it up and use 1 ½ pounds each of breasts and thighs). I serve the whole thing over shredded lettuce and top with chopped cilantro and avocado slices. So good!
Salsa Dancing Chicken by Everyday Paleo
This is a recipe that became a family favorite back in our pre-paleo days. The only thing I had to change to make it paleo was spaghetti squash for angel hair pasta. I’m happy to say that it is still a family favorite!
Chicken Pasts Toss
- 1 spaghetti squash
- 1/2 cup water
- 2 lbs chicken breasts, cubed
- 1/2 teaspoon oregano
- 1/2 teaspoon sea salt
- 2 tablespoons coconut oil
- 1 tablespoon crushed garlic
- 1 tablespoon of extra-virgin olive oil
- 1 teaspoon oregano
- 1 tablespoon garlic powder
- 2 (14.5 oz) cans diced tomatoes
- 2 cups of baby spinach
- Dash of crushed red pepper
- 1 handful chopped basil
- Preheat oven to 400 degrees F.
- Cut squash in half and scoop out seeds. Place squash cut side down on baking sheet with 1/2 cup water. Place in oven and bake for approx. 30 minutes. You will know when it’s done when the shell “gives” a little when you press it down. Remove from oven and allow to cool. Scrape out the flesh with a fork (should look like spaghetti noodles) Set aside.
- Heat coconut oil in pan over med-high heat. when oil is melted, add chicken and crushed garlic and saute until it is cooked through. Remove and set aside.
- Add all the ingredients for your sauce to the pan and simmer about 10 minutes. Then add your squash and saute for about 5 more minutes. Throw in your chicken and cook until the chicken is heated.
- Throw it all in a big bowl and toss with extra-virgin olive oil. Enjoy!
I love BLTs, but unfortunately they are not exactly “paleo-friendly”. That is why I was so pumped when I stumbled upon this recipe. You basically use a chicken breast as your bread! Hey, don’t knock it until you try it! It is super yummy! Pair this tasty “sandwich” with sweet potato wedges…so good!
This recipe was adapted from Primal Blueprint Quick and Easy Meals: Delicious, Primal-approved meals you can make in under 30 minutes (Primal Blueprint Series) by Mark Sisson and Jennifer Meier
Chicken Breast BTLA
Ingredients (makes 4 sandwiches)
- 4 boneless chicken breasts
- 4 tablespoons paleo mayonnaise
- 8 slices bacon
- 4 pieces of lettuce
- 2 tomatoes, thinly sliced
- 2 avocados
- Cook bacon in skillet over medium-high heat.
- While bacon is cooking, butterfly each chicken breast by slicing lengthwise through the middle of the breast, leaving one long side connected.
- Once bacon is finished cooking, drain a little of the bacon fat (make sure you save some though!) Place the chicken breasts in the pan opened flat. Cook until nicely browned, 4 – 6 minutes, or until chicken releases easily from bottom of pan. Flip chicken breasts, cover pan, and continue cooking until done, approximately 6 – 10 minutes.
- Open each cooked chicken breast and spread a thin layer of mayonnaise on each side. Layer two slices of bacon, one piece of lettuce, tomato, and avocado. Fold chicken breast shut and eat like a sandwich!
- 1 Spaghetti Squash
- 2 pounds chicken breast fillets (skinless and boneless, sliced into 1 inch chunks)
For the chicken marinade:
- 4 teaspoons fresh thyme, chopped
- 4 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)
- Zest of 1 lemon
- Juice of 1 lemon
- 1/4 cup extra virgin olive oil
- 2 teaspoons coarse salt (not table salt)
- 1 teaspoon fresh cracked black pepper
- 2 tablespoons coconut oil (to sauté the marinated chicken)
- 1/4 cup, plus 1 tablespoon organic butter or ghee (or animal fat if you prefer)
- 2 tablespoons coconut oil
- 4 large cloves garlic, finely minced
- 2 tablespoons almond flour
- 2 ½ cups chicken stock
- 2 tablespoons coconut milk
- 1 tablespoon fresh basil, chopped
- ¼ cup parsley, chopped (to sprinkle/finish the pasta)
- 2 cups whole cherry tomatoes
- Add all the marinade ingredients into the chicken and marinate for anywhere from 20 minutes to overnight
- Preheat oven to 400 degrees F.
- Cut squash in half and scoop out the seeds. Place both halves cut side down on a baking sheet. Add 1 cup of water to the pan. Bake for approx. 30 minutes. You will know when it’s done when the shell “gives” a little when you press on it. Remove from oven and allow to cool. Scrape out the flesh with a fork (should look like spaghetti noodles) Set aside.
- Sauté the marinated chicken in coconut oil until cooked (about 4-5 minutes) then set aside.
- Place sauté pan over medium heat and add 1/4 cup butter and coconut oil.
- Sauté garlic until fragrant and soft.
- Add almond flour and cook for a minute.
- Add chicken stock and coconut milk and simmer gravy until thickened (about 20 minutes) When the gravy appears thickened, add the 1 tablespoon of ghee to help thicken it a little more.
- Add the spaghetti squash into the gravy and toss with the chopped basil.
- Add the sauteed chicken and cherry tomatoes. Simmer for 5-10 minutes to soften the tomatoes.