Paleo Chicken Recipes For Everyday Of The Week

When following a paleo diet to lose weight, chicken dishes will play an important role in your menu development. This is because not only are there many different ways to prepare chicken that are paleo friendly, but there are also many chicken recipes that are naturally low in fat and calories. Best of all, with so many quick paleo chicken recipes, you can easily eat chicken every night of the week without repeating the same flavors over and over again. For instance, the recipes outlined below will easily take you from Monday to Sunday while catering to the different needs of each day’s dinner.

Monday’s Dinner: Garlic Lemon Chicken Breast

Monday’s can be difficult for many people as they struggle to put the weekend behind them and settle in to another work week. However, there is no reason to let the Monday blues stop you from enjoying a hot meal that is truly good for you. With this very simple paleo diet chicken recipes, you can get dinner done quickly so that you can begin enjoying a bit of rest and relaxation after the first day of the work week.

Your Shopping List

2 pounds boneless, skinless chicken breast
3 cloves minced garlic
2 medium lemons, sliced
2 Tablespoons olive oil
Sea salt and freshly ground black pepper to taste

Let’s Get Cooking

Begin by heating your olive oil in a medium size skillet over medium-high heat. Once the oil is hot, add your minced garlic and cook for approximately one minute or until the garlic becomes fragrant.

Next, add half of your lemon slices to the bottom of your skillet. Place chicken breasts on top of lemon slices and garlic. Use sea salt and ground black pepper to season both sides of the chicken. Finally, place the other half of your lemon slices on top of the chicken.

Reduce the heat to medium and cover your skillet. This is very important as the cover will hold in the moisture and prevent your chicken breasts from becoming dry and rubbery.

Cook for approximately 15 minutes without removing cover. Flip chicken once and continue cooking for another 15 minutes or until cooked thoroughly. Try to avoid removing the cover during this cooking time so that you don’t lose vital moisture.

The final part of the paleo chicken breast recipe – once the chicken is cooked all the way through, remove the chicken breasts from the pan and turn the heat up for just a few minutes to thicken the sauce inside the pan. This sauce can then be poured over the chicken like gravy for even more flavor.

This chicken can be served warm or cold.

Tuesday’s Dinner: Herb Crusted Paleo Baked Chicken

Whether you are cooking for just yourself or your entire family, this weeknight recipe is sure to please everyone’s taste buds while still providing the ease necessary to fit into your busy schedule. Best of all, this recipe allows you to keep your calories to a minimum without the need to sacrifice flavor. This can make it much easier to stick with your diet for the long haul.

Your Shopping List

2 1/2 pounds boneless, skinless chicken breast
1/4 coconut butter, melted
1 cup almond flour
2 large eggs
3 tablespoons tapioca starch
1/4 teaspoon onion powder
1 1/2 tablespoons poultry seasoning
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Let’s Get Cooking

Start by preheating your oven to 350 degrees Fahrenheit.

Prepare your chicken breast by removing any large pieces of fat and filleting them lengthwise. This should leave you with two thinly sliced breasts per piece of chicken.

Next, prepare a 9×13 inch baking pan by coating both the bottom and sides with a paleo friendly cooking spray, such as a coconut oil spray.

In a small bowl, crack and scramble your eggs. Set bowl aside.

In a separate bowl, mix all of your dry ingredients together using a fork or whisk to ensure your seasonings are evenly distributed.

Coat each piece of chicken by first dipping it in the egg mixture and then dipping it into the dry mixture. Place the coated chicken in the prepared baking pan.

Once all of the chicken has been coated, drizzle the melted butter over top of the chicken breasts.

Bake for approximately 40 minutes or until the center of the chicken is no longer pink.

Finally, turn your oven to the broil setting and allow the chicken to cook for an additional 3-5 minutes under the broiler. This will give you the crispy, brown coating that is typically associated with traditional oven fried chicken. However, be sure not to leave the chicken under the broiler for more than a few minutes in order to prevent it from becoming dried out or burnt.

Wednesday’s Dinner: Slow Cooker Chicken Chili

Wednesday, otherwise known as hump day, is a very significant day is many people’s work week. This day is more than just the middle of the work week. It is the day that provides people with joy knowing that the weekend is quickly approaching. What better way to celebrate hump day than with a slow cooker paleo chicken  recipe that tastes like a gourmet meal but requires less prep time than grabbing a meal at your local fast food restaurant.

Your Shopping List

Approximately 10 boneless, skinless chicken thighs
16oz jar of salsa (if you are feeling ambitious, you can also make your own homemade salsa)
Medium yellow onion, chopped
Large red bell pepper, chopped
2 tablespoons chili powder
16oz can Italian style diced tomatoes

Let’s get Cooking

The instructions for this recipe could not be any simpler.

Begin by simply cutting up your chicken thighs into approximately one inch pieces.

Place your chicken in the slow cooker and add your chili powder. Give the mixture a good stir in order to coat the chicken with the chili powder. Now, just add the rest of your ingredients to the slow cooker and stir well.

Cover and cook on low for 8 hours. By the time you return home from work, your paleo chicken chili will be ready to eat.

Thursday’s Dinner: Bacon Wrapped Chicken Breast

Just because your work week schedule demands quick and easy meals does not mean that you have to sacrifice flavor. The use of bacon in these easy to make paleo chicken dinner recipe will quickly turn your weeknight dinner into something extraordinary.

Your Shopping List

2 large boneless, skinless chicken breasts
1/4 teaspoon sea salt
Approximately 10 slices of organic bacon
1/2 can artichoke hearts
1/2 cup chopped water chestnuts
1/4 cup pine nuts
1 clove minced garlic
1 teaspoon fresh, chopped rosemary
1/2 cup chopped sun dried tomatoes
1 teaspoon freshly ground black pepper
1/2 teaspoon paprika

Let’s Get Cooking

Begin by preheating your oven to 375 degrees Fahrenheit.

Next, you will prepare the stuffing for your chicken by mixing together all of the ingredients excluding the chicken breast, bacon, and sea salt. Set this stuffing to the side.

Prepare your chicken breasts by slicing width wise approximately 3/4 of the way through. This will allow you to lay the chicken breast flat for stuffing without it separating into two pieces.

Lay both of your sliced chicken breasts flat on a cutting board and use a meat mallet to pound them until they are only about 1/2 inch thick.

Sprinkle the inside of each breast with 1/8 teaspoon of sea salt.

Separate your stuffing into two equal parts and spread evenly over each chicken breast. Be sure to leave about 1 inch of space around the edge of each breast to prevent the stuffing from coming out during the cooking process.

Roll each breast as tightly as you can. Finally, wrap each breast with bacon, putting four strips width wise and one strip lengthwise to help hold the stuffed breast together.

Place both breasts in a baking dish, seam side down. Cover pan loosely with foil and bake for 40 minutes. Remove pan from the oven and drain juices. Cook uncovered for an additional 20 minutes or until bacon is crispy. If you like your bacon extra crispy, this can be accomplished by placing the chicken under the broiler for the last 5 minutes of your cooking time.

Allow chicken to rest for 15 minutes before slicing. Serve warm.

Friday’s Dinner: Slow Cooker Chicken Taco Salad

The end of the work week has finally arrived and you are ready to get the weekend started. There is no better way to do this than with some delicious paleo chicken tacos. Best of all, since this recipe is made in your slow cooker while you are at work, you will still have plenty of time to enjoy a quiet night at home or an exciting night out on the town.

Your Shopping List

Approximately 6 large boneless, skinless chicken breasts
2 tablespoons minced garlic
3 tablespoons chili powder
1 tablespoon garlic powder
2 tablespoons tomato paste
1/4 cup water
Juice from half a lime
2 teaspoons ground cumin
1/2 teaspoon paprika
1/2 teaspoon onion powder
Sea salt and freshly ground black pepper to taste
Gluten-free tortilla chips
Taco toppings of your choice

Let’s Get Cooking

Place your chicken breasts and minced garlic in your slow cooker and cook on low for approximately 8 hours.

When chicken is no longer pink in the middle, remove from slow cooker and use two forks to shred the chicken. Place back in slow cooker and add all of your seasonings except for tomato paste and water.

In a separate bowl, mix together tomato paste and water. Pour over chicken and stir well.

Now all that is left to do is to top your gluten-free tortilla chips with a heaping portion of chicken and the toppings of your choice.

Saturday’s Dinner: Slow Cooker Paleo Chicken Cacciatore

Saturday is the perfect day to get out and enjoy the weather, run errands, or get involved in your favorite hobby. Unfortunately, this often leaves very little time for cooking. Thankfully, this also makes Saturday yet another perfect day to make a paleo chicken recipe in your slow cooker.

Your Shopping List

3 pound boneless, skinless chicken breasts or thighs (you can use 1 1/2 pounds of each for even more flavor)
Large yellow onion, minced
16oz can diced tomatoes, drained
1/4 cup tomato paste
2 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes
1 1/2 teaspoons dried oregano
2 pounds white mushrooms, cut into quarters
3 cloves minced garlic
1/2 cup chicken broth
1/2 cup red wine
Sea salt and freshly ground black pepper to taste

Let’s Get Cooking

Begin by placing your onions, garlic, olive oil, tomato paste, oregano, and red pepper in a small sauce pot or skillet. Cook over medium heat for just a few minutes until onions are soft and garlic is fragrant.

Pour the onion mixture into your slow cooker. Add your diced tomatoes, chicken broth, wine, and mushrooms. Mix well.

Season both sides of your chicken with sea salt and ground black pepper and then add them to the slow cooker.

Mix all ingredients together and place lid on slow cooker. Cook on low for approximately 6 hours or until chicken is no longer pink and sauce has thickened.

Sunday’s Dinner: Smoked Fruit And Pistachio Stuffed Chicken

For many people, Sunday is a day to enjoy a special meal with the people they care about most. If this is the tradition in your house as well, you can be sure that this unique paleo chicken recipe will please the entire crowd, even those who may not be following a paleo diet.

Your Shopping List

6 boneless, skinless chicken breasts
1 cup white wine
1 can frozen concentrate orange-pineapple juice (thawed)
1 teaspoon ground ginger
oranges, pineapples, papayas, pistachios, all finely chopped (approximately 1 cup of each)

Let’s Get Cooking

Begin by mixing together you juice concentrate, white wine, and ginger in a large bowl. This mixture will be used to marinate your chicken breast.

Next, prepare your chicken by rinsing under cold water and then slicing lengthwise approximately 3/4 of the way through. On a cutting board, lay each breast flat and pound with a meat mallet until approximately 1/4 inch thick.

Place the chicken breasts into the marinade and refrigerate for at least 8 hours. If possible, it is best to marinate the breasts overnight.

When you are ready to cook the chicken, mix together your fruits and pistachios. This mixture will be used to stuff the chicken.

Lay each breast on a flat surface and coat with an equal amount of stuffing mixture. Roll the breasts as tightly as possible and secure seam with a toothpick.

Prepare your smoker by bringing it to 250 degrees Fahrenheit. Place the breasts in the smoker and cook for approximately 1 hour 45 minutes or until the chicken is no longer pink and the internal temperature reaches 165 degrees Fahrenheit.

Allow chicken to rest for a few minutes before slicing and serving.