Sunday, October 28, 2012

Almond Cashew Baked Chicken Tenders with Sweet and Spicy Dipping Sauce

Lately I have been having cravings for chicken strips! Most all chicken strips you buy at the store or order when eating out consist of thick breading, fried in grease with little meat. For my Paleo chicken strips, I use crunchy Almonds and Cashews as the "breading" and then bake the strips in the oven to savory perfection. Sweet and spicy dipping sauce made of raw honey and Sriracha is the perfect dip to pair with these meaty treats!

1.5 pounds of fresh chicken breast (cut into strips and chunks)
1 large omega-3 egg
1 cup raw cashews (finely crushed using a food processor)
1/2 cup sliced raw almonds
1/2 tablespoon coconut flour
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon ginger powder
1 teaspoon poultry seasoning
Sea salt and fresh ground black pepper to taste

1.) Preheat oven to 400 degrees. In a large bowl, combine the crushed cashews, almonds, coconut flour, and seasonings. In a medium sized bowl, add egg and whisk.
2.) Working in small batches, first dip chicken into egg and then roll in nut mixture. Place on greased baking sheet. Once all the chicken is coated in the nut mixture, place in the oven and bake for 20 minutes or until golden brown. Flip chicken once half-way through baking. Remove from oven and serve with dipping sauce.

Sweet and Spicy Dipping Sauce

In a small bowl, add 2 tablespoons raw, unfiltered honey. Add in 1 teaspoon of garlic and chili Sriracha (more or less to your liking). Add in 1/8 teaspoon wheat free Tamri (optional). Mix together and serve.

*Shown with Paleo raw honey mustard sauce

Italian Dressing Marinated Grilled Chicken

Fresh chicken breast marinated in Italian dressing and then grilled is a simple way to make chicken delicious! Unfortunately, most all store bought Italian dressings are full of scary ingredients and preservatives. My recipe for home-made Paleo Italian dressing is a perfect marinade for full flavored, juicy chicken minus the junk found in store bought dressing. Enjoy!

1 pound fresh chicken breast
3/4 cup EVOO
1/4 Roasted garlic red wine vinegar
2 teaspoons garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon celery salt
Sea salt, fresh ground black pepper, and red pepper flakes to taste

1.) In a larger bowl, combine EVOO, red wine vinegar and all seasonings. Whisk together until well mixed.
2.) Add chicken breast to dressing mixture, toss to coat and cover with a lid or foil. Place in refrigerator for at least 4-8 hours or overnight.
3.) Pre-heat grill on high. Remove chicken from refrigerator 30 minutes prior to cooking. Grill chicken over medium-high heat for 7-8 minutes per side or until chicken is cooked through. 
4.) Let rest 5 minutes before serving.

Tuesday, October 2, 2012

Creamy Primal Chicken and Sweet Potato Bake

Fall is here and it's my favorite time of year. The weather is perfect for rich and hearty dishes that taste of comfort. This is a quick and delicious chicken bake that combines hearty vegetables with creamy goodness. Perfect for a cold night or when you are in need of comfort food, this primal chicken recipe will do the trick.

1.5 pounds of fresh chicken breast diced
2 medium Japanese purple sweet potatoes (or any sweet potato) diced
1 cup fresh button mushrooms sliced
2 1/2 cups fresh green beans diced (steamed in microwave for 2 minutes)
1 tablespoon diced sweet pimento pepper
1 sweet onion diced and caramelized in grass fed butter
1 can Amy's organic gluten free soup (vegetable)
8 oz all natural sour cream (Daisy brand)
1 teaspoon Kame Fish Sauce
1 cup grated grass fed cheese (Mozzarella)
Seasoning (garlic powder, chili powder, sea salt, black pepper, poultry seasoning, red pepper flakes)

1.) Pre heat oven to 400 degrees. In a 9x13 glass baking dish, place diced sweet potatoes evenly on the bottom.
2.) Place diced chicken in large bowl and season with 1/2 teaspoon of each spice. Next add in mushrooms, green beans, pimento pepper, onion, soup, sour cream, and fish sauce. Stir together until all ingredients are mixed.
3.) Pour chicken mixture evenly over sweet potatoes in baking dish. Top with cheese and cover with foil.
4.) Cook for 45-1 hour, or until chicken is done and sweet potatoes are tender. Remove foil for last 5 minutes of cooking time.