#whole30friendly

A delicious Paleo and Whole30-friendly crispy chicken salad topped with a refreshing pineapple pico de gallo, offering a perfect blend of flavors and textures for a satisfying meal.

Ingredients: 4 chicken breasts, boneless and skinless. 1 cup almond flour. 1 teaspoon paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 eggs, beaten. 2 cups mixed greens. 1 cup diced pineapple. 1/2 cup diced tomato. 1/4 cup diced red onion. 1/4 cup chopped cilantro. 1 jalapeo, diced optional. 2 tablespoons lime juice. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. In a shallow bowl, mix almond flour, paprika, garlic powder, onion powder, salt, and black pepper. Dip each chicken breast into beaten eggs, then coat with the almond flour mixture. Place coated chicken breasts on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until chicken is cooked through and crispy. While the chicken is baking, prepare the pineapple pico de gallo. In a bowl, combine diced pineapple, tomato, red onion, cilantro, jalapeo if using, lime juice, olive oil, salt, and pepper. Mix well. Once the chicken is cooked, let it cool slightly, then slice it into strips. In a large salad bowl, toss mixed greens with the pineapple pico de gallo. Top the salad with sliced crispy chicken strips. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

These Sweet and Spicy Paleo Baked Chicken Wings are the perfect combination of crispy and flavorful. They're coated in a Paleo-friendly flour mixture and then tossed in a delicious sweet and spicy sauce, making them a crowd-pleasing appetizer or main dish for any occasion.

Ingredients: 2 lbs chicken wings. 1/4 cup almond flour. 1/4 cup coconut flour. 1 tsp paprika. 1 tsp garlic powder. 1/2 tsp cayenne pepper. 1/4 cup honey. 2 tbsp hot sauce Paleo-friendly. 2 tbsp apple cider vinegar. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: Set the oven temperature to 425F 220C. Almond flour, coconut flour, paprika, garlic powder, cayenne pepper, salt, and pepper should all be combined in a big bowl. Make sure to evenly coat each chicken wing with the flour mixture. Arrange the coated wings on a silicone baking mat or parchment paper-lined baking sheet. To ensure even cooking, bake the wings in the preheated oven for 35 to 40 minutes, rotating them halfway through. Make the sauce while the wings are baking. Mix the apple cider vinegar, hot sauce, and honey in a small saucepan over low heat. Mix until thoroughly mixed and just warm. After the wings are baked, take them out of the oven and transfer them to a big bowl. Coat the wings evenly by tossing them in the sweet and spicy sauce. Serve hot, garnished with fresh cilantro leaves. Savor your Paleo Baked Chicken Wings, Sweet and Spicy!

Prep Time: 15 minutes

Cook Time: 40 minutes

A wholesome Whole30-compliant tortilla soup using leftover turkey, packed with flavor and nutrients. Perfect for a quick and satisfying meal.

Ingredients: 2 cups shredded leftover turkey. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, chopped. 1 zucchini, diced. 1 can diced tomatoes. 4 cups chicken broth. 1 teaspoon cumin. 1 teaspoon chili powder. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh cilantro, chopped, for garnish. Avocado slices, for topping. Lime wedges, for serving.

Instructions: In a large pot, saut diced onion and minced garlic until fragrant. Add chopped bell pepper and zucchini, cook until vegetables soften. Stir in shredded leftover turkey, diced tomatoes, and chicken broth. Season the soup with cumin, chili powder, dried oregano, salt, and pepper. Simmer on low heat for 20-25 minutes to allow flavors to meld. Serve the soup hot, garnished with fresh cilantro, avocado slices, and lime wedges.

Prep Time: 15 minutes

Cook Time: 25 minutes

A hearty and comforting Paleo-friendly soup featuring roasted cauliflower blended into a creamy texture, topped with crispy prosciutto and a fragrant gingered thyme oil.

Ingredients: 1 large head cauliflower, cut into florets. 3 tablespoons olive oil, divided. 4 cups chicken or vegetable broth. 4 slices prosciutto. 1 tablespoon fresh thyme leaves. 2 cloves garlic, minced. 1 teaspoon grated fresh ginger. Salt and pepper, to taste.

Instructions: Preheat oven to 400F 200C. Toss cauliflower florets with 2 tablespoons of olive oil, minced garlic, and salt and pepper on a baking sheet. Roast cauliflower in the preheated oven for 25-30 minutes or until golden brown and tender. While cauliflower is roasting, heat remaining 1 tablespoon of olive oil in a skillet over medium heat. Add prosciutto slices and cook until crispy, about 3-4 minutes per side. Remove from skillet and let cool before crumbling into pieces. In a small saucepan, heat chicken or vegetable broth over medium heat. Once heated, add roasted cauliflower and bring to a simmer. Using an immersion blender or regular blender, blend the soup until smooth. In a separate small bowl, combine thyme leaves, grated ginger, and a pinch of salt. Serve the cauliflower soup hot, garnished with crispy prosciutto pieces and a drizzle of gingered thyme oil.

Prep Time: 15 minutes

Cook Time: 35 minutes

These Greek-inspired Lemon Chicken Kebabs are a Paleo and Whole30-friendly dish that bursts with Mediterranean flavors. The chicken is marinated in a zesty blend of lemon, garlic, and herbs, then cooked to perfection on the stove top. Enjoy these delicious kebabs as a healthy and satisfying meal.

Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes. 2 tablespoons extra virgin olive oil. 2 cloves garlic, minced. 2 teaspoons dried oregano. 1 teaspoon dried thyme. 1 lemon, zest and juice. Salt and pepper to taste. Wooden skewers, soaked in water for 30 minutes.

Instructions: In a bowl, combine the olive oil, minced garlic, dried oregano, dried thyme, lemon zest, lemon juice, salt, and pepper. Mix well to create the marinade. Add the chicken cubes to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes to marinate, or overnight for best results. Once the chicken has marinated, thread the chicken cubes onto the soaked wooden skewers, leaving a little space between each piece. Heat a non-stick skillet or grill pan over medium-high heat. You can also use a cast-iron skillet for this. Place the chicken skewers on the hot skillet and cook for about 3-4 minutes per side, or until the chicken is cooked through and has a nice golden char. Serve the Greek Lemon Chicken Kebabs hot with your favorite Paleo and Whole30-approved side dishes.

Prep Time: 40 minutes

Cook Time: 10 minutes

A delicious and Paleo-friendly twist on classic chicken pot pie, without eggs and crust to make it AIP-friendly. This comforting dish is packed with wholesome ingredients and flavor.

Ingredients: 1.5 lbs boneless, skinless chicken breasts, diced. 2 cups cauliflower florets. 2 carrots, peeled and diced. 2 celery stalks, chopped. 1 onion, finely chopped. 3 cloves garlic, minced. 2 cups chicken broth. 1/2 cup coconut milk. 2 tbsp arrowroot powder. 2 tsp dried thyme. 2 tsp dried rosemary. 2 tsp dried parsley. Salt and pepper to taste. Coconut oil for cooking.

Instructions: Add coconut oil to a large skillet that has been heated to medium-high heat. Cook the diced chicken until it turns golden brown on all sides. Take out and place aside from the skillet. If necessary, add extra coconut oil to the same skillet and saut the onion and garlic until fragrant. Cook the celery and carrots in the skillet for a few minutes, or until they begin to soften. Add the cauliflower florets and cook for a further five minutes after stirring. After adding the arrowroot powder to the veggies, stir everything together. To prevent lumps, slowly add the chicken broth while stirring constantly. After the chicken has finished cooking, add salt, pepper, rosemary, and thyme to the skillet. Allow the mixture to simmer for ten to fifteen minutes, or until the vegetables become soft and the sauce becomes thick. After adding the coconut milk, cook for a further two to three minutes, or until thoroughly heated. Enjoy your Paleo Chicken Pot Pie while it's hot!

Prep Time: 20 minutes

Cook Time: 35 minutes