#paleoapproved

Curry Braised Chicken Thighs

This Taco Chicken Salad is a flavorful and satisfying dish that's perfect for Paleo, Whole30, and Keto diets. It features tender baked chicken breast seasoned with taco seasoning, served over a bed of mixed greens and topped with cherry tomatoes, red onion, black olives, avocado, and cilantro. Drizzle with lime juice for a refreshing finish.

Ingredients: 1 lb boneless, skinless chicken breasts. 1 tbsp avocado oil. 1 tbsp taco seasoning. 6 cups mixed greens. 1 cup cherry tomatoes, halved. 1/2 cup diced red onion. 1/2 cup sliced black olives. 1 avocado, diced. 1/4 cup chopped fresh cilantro. 1 lime, juiced. Salt and pepper, to taste.

Instructions: Preheat the oven to 375F 190C. Place the chicken breasts on a baking sheet lined with parchment paper. Drizzle with avocado oil and sprinkle with taco seasoning, rubbing to coat evenly. Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and no longer pink in the center. Remove from the oven and let cool slightly. Once cooled, slice the chicken breasts into strips. In a large salad bowl, combine the mixed greens, cherry tomatoes, red onion, black olives, diced avocado, and chopped cilantro. Add the sliced chicken to the salad. Drizzle the lime juice over the salad and toss everything together until well combined. Season with salt and pepper to taste. Serve immediately and enjoy this delicious Taco Chicken Salad!

Prep Time: 15 minutes

Cook Time: 25 minutes

You can start your day off with something tasty and nourishing like this Paleo Breakfast Pizza. Topped with a mix of fresh vegetables and crispy bacon, it has a flavorful crust made of almond and coconut flour. Because it is free of grains, dairy, and gluten, it is ideal for people who follow a Paleo diet.

Ingredients: 4 large eggs. 1/4 cup almond flour. 1/4 cup coconut flour. 1/2 tsp baking powder. 1/4 tsp salt. 1/4 cup coconut milk. 1 tbsp olive oil. 1/2 cup cooked and crumbled bacon. 1/2 cup diced bell peppers. 1/4 cup diced red onion. 1/4 cup sliced black olives. 1/2 cup sliced cherry tomatoes. 1/2 cup spinach leaves. 1/4 cup chopped fresh basil. Salt and pepper to taste. Optional: hot sauce for serving.

Instructions: Preheat your oven to 375F 190C. In a mixing bowl, whisk together eggs, almond flour, coconut flour, baking powder, salt, coconut milk, and olive oil until smooth. Line a baking sheet with parchment paper and pour the egg mixture onto it, spreading it out into a thin, even layer to form the pizza crust. Bake the crust in the preheated oven for about 10-12 minutes until set and lightly golden. Remove the crust from the oven and let it cool slightly. Top the crust with cooked bacon, diced bell peppers, red onion, black olives, cherry tomatoes, spinach leaves, and chopped basil. Season with salt and pepper to taste. Return the pizza to the oven and bake for an additional 5-7 minutes until the toppings are heated through. Slice the pizza into wedges, serve hot, and optionally drizzle with hot sauce.

Prep Time: 15 minutes

Cook Time: 20 minutes