Honey Mustard Pecan Chicken

I posted this recipe about 2 years ago, and we still make it regularly! So I'm sharing it again. :) 

4 chicken breasts

1.5 cup pecans, chopped finely in a food processor 

2 eggs, beaten, with 1/2 tsp salt (for dredging) 

2 T honey 

1/4 c paleo mayo*

1/4 c spicy brown mustard*

* you may also use plain Dijon or honey mustard

1. Preheat oven to 350* 

2. Pat chicken breasts dry. Pound to even thickness. 

3. Dip each breast into the beaten egg mixture, then into the chopped pecans. Fully coat each breast, and place in a lightly oiled 9x13. 

4. Before baking, drizzle a small amount of honey on top of each breast. 

5. Bake for 30 mins or until chicken is cooked (internal temp of 165.) 

6. Meanwhile, mix spicy mustard and mayo and stir well. Store in refrigerator until serving. (I think spicy mustard is too strong to eat alone, so mixing it with mayo will tone it down!) 

Whole Chicken in the Crockpot

This was a 5+ lb. chicken for $6.22 It will make ~4 meals for us. I don't think you can beat that! 

Recipe chopped from: Gimme Some Oven 

INGREDIENTS:

• 1 whole chicken (about 4-5 lbs.), insides removed
• 1 tablespoon smoked paprika
• 2 teaspoons salt
• 1 teaspoon freshly-ground black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• (aluminum foil, or thickly-sliced onions or vegetables)

DIRECTIONS:

Rinse the chicken thoroughly and pat it dry with paper towels.

In a small bowl, whisk together the paprika, salt, pepper, garlic powder and onion powder until combined.  Rub the seasoning mix all over chicken -- on the outside skin, the inside cavity, and (if you're feeling brave) on the chicken breasts underneath the skin.

Roll up a few small balls of aluminum foil (or thickly slice some onions, and/or veggies) place them on the bottom of your slow cooker bowl to serve as a "rack" for the chicken, so that it doesn't have to cook in the juices that will accumulate in the bottom of the slow cooker.  Place the chicken on top of the aluminum foil (or veggies), pressing it down a bit if need be for the lid to fit.  Cover and cook on low for 6-8 hours, or on high for 4-5 hours until the chicken is cooked through and reaches an internal temperature of 160 degrees F.

Carefully remove the chicken from the slow cooker (it may be so tender that it falls apart on you), discard the bones, and serve the chicken as desired. Then I put mine into a 9x13 in the oven on broil to allow it to brown a little! 

*I used this small 3-quart slow cooker, and the chicken just barely fit.  (It also shrunk down a bit while cooking.)

Paleo Buffalo Chicken Meatballs

Our church life group hosted an SEC football trunk for "Trunk or Treat" this year. We had a tailgate theme complete with all the food--- wings, subs, and sides! 

I wanted to make something healthy, especially since I'm still undoing vacation damage. :) 

So I found a paleo spinach artichoke dip AND these buffalo chicken meatballs. Both recipes were a major hit!! I'll share the dip next. I will absolutely make these meatballs again for another football event... and double the batch! Next time, I may even remember to take a picture of them! 

Paleo Buffalo Chicken Meatballs 

Original Recipe from: Holistically Engineered 


Meatballs: (Makes 15-20 meatballs)
1 lb. ground chicken 
1 egg 
1 tsp. salt 
1 tsp. pepper 
1 tsp garlic powder
*I sprinkled some coconut flour into my meatballs, because the dough was super sticky! You could also use almond flour (or bread crumbs if not paleo.) 

Sauce: 
3/4 cup chicken broth 
3/4 cup hot sauce (I used Franks)
2 1/2 T. dry ranch seasoning (below) 

Dry Ranch Seasoning: (Makes about 3 Tbsps) 
1 T. dried parsley
1 tsp. dried dill 
1 tsp. dried basil 
1 tsp. onion powder 
1/2 tsp salt 
1/2 tsp pepper 
1/2 tsp paprika 
1/2 tsp. ground mustard 

1. In a medium sauce pot, combine the chicken bone broth, hot sauce, and ranch seasoning (place on the stove for later use)
2. Mix together the ground chicken and spices until combined
3. Form into meatballs
4. Heat 1-2 Tbsp of oil in a large skillet, over medium-high heat
5. When it gets very hot, sear the meatballs for 2-3 minutes, turning the meatballs for an even sear.
6. While the meatballs are searing, bring the hot sauce mixture to a boil and allow to cook until it has reduced by half and thickened (about 6-8 minutes)
7. Add the sauce to the meatballs after they have been seared and cook for another 3-4 minutes or until the meatballs are cooked through.
8. OR If you need to go a crock pot route for a party or warm transfer to another party, which is what I did, transfer the seared (not not cooked through) meatballs to the crock pot. Pour the reduced sauce on top and cook on low for 1-2 hours. 

White Chicken Chili

Because cold weather. And comfort food.

Coped from: Design Wine Dine

Ingredients

 

Chili:
1 1/2  lbs uncooked chicken breast (can be frozen) cut into 1-2″ chunks
2 – 15 oz cans of white beans (drained)
1 – 15 oz can of white corn (drained)
1 onion chopped (sweet/Vidalia)

 1 clove garlic finely chopped
1 package taco seasoning (McCormick's makes a white chicken chili packet!)
1 – 7 oz can of chopped green chilies
1 can cream of chicken soup
1 – 14 oz can of chicken broth

Toppings:
1/2 cup sour cream (I used low fat)
2 tbls lime juice
Finely chopped cilantro
Fresh shredded cheese (I used Colby-Jack)
Corn tortilla chips (the authentic yellow kind)

*This is written as a cock pot recipe, however I didn't have time to cook this all day. So I chopped the chicken into bite-sized pieces, cooked them on medium high in some olive oil. Then added all the other ingredients, simmering for a couple hours. Perfecto.

 Directions

Place cut up chicken in the bottom of the Crock Pot.  Add beans, corn and onion.  Mix the next five ingredients and pour over the top.  Cover and cook on low in the Crock Pot for 8-10 hours.  (I was running low on time so I cooked mine on low for about 4 1/2 hours and then raised it to high for the last two hours).

Before serving use a potato masher to break up the chicken.  (Make sure you do this very quickly with pressure and alternating directions… the consistency should change from brothy with chunks of meat and beans to a very thick and even consistency.  If it is still brothy, keep mashing).

Add shredded cheese, a dollop of sour cream, a splash of lime juice, cilantro and chips before serving.  YUM!

* Yield: 6-8

Honey Pecan Chicken with Spicy Mustard Sauce

This meal was such a sweet treat, with the honey and pecan coating. Hoping this meal can help my hubby get through a brutal weekend of football! 

4 chicken breasts 

1 cup pecans, chopped finely in a food processor 

2 eggs, beaten, with 1/2 tsp salt (for dredging) 

2 T honey 

1/4 c paleo mayo (may omit) 

1/4 c spicy brown mustard 

1. Preheat oven to 350* 

2. Pat chicken breasts dry. Pound to even thickness. 

3. Dip each breast into the beaten egg mixture, then into the chopped pecans. Fully coat each breast, and place in a lightly oiled 9x13. 

4. Before baking, drizzle a small amount of honey on top of each breast. 

5. Bake for 30 mins or until chicken is cooked (internal temp of 165.) 

6. Meanwhile, mix spicy mustard and paleo mayo and stir well. Store in refrigerator until serving. (I think spicy mustard is too strong to eat alone, so mixing it with mayo will tone it down!) 

This is the consistency you're going for with the pecans! If the pieces are too large, they won't stick. 

The BEST Crockpot Chicken Fajitas

Best fajita meat I've ever had. 

Ingredients

• 2 T butter
• 2-3 bell peppers, sliced (I used three different colors)
• 1 large sweet onion, sliced
• 4 chicken breasts, boneless/skinless
• ⅓ cup salsa

Seasoning Blend

•  1 tsp. cinnamon 
• 2 T. chili powder
• 2 tsp. cumin 
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1 tsp. oregano
• 1 tsp. paprika
• 2 tsp. salt
• 1 tsp. black pepper

Instructions

1. Layer butter, then peppers, onion, and chicken breasts.
2. Mix all seasonings together. Sprinkle seasoning over the chicken. 
3. Add salsa.
4. Cover and cook on low for 4-6 hours.
5. Shred with a fork, and serve.
6. Wrap it up or eat on top of a salad! 

Paleo Ranch Chicken and Parsnip "Fries"

This is absolutely my new favorite meal. Amazing flavor! Parsnip fries copied from the @whole30recipes IG page. Check it out for awesome paleo meal ideas. 

To feed 4 people...

Ingredients: 

3-4 chicken breasts 

Tessemae's zesty ranch (to marinate chicken) ---- I could drink this stuff!!

For mayo----

LIGHT olive oil

Salt

Egg

Lemon juice 

Dry mustard 

Cilantro

Garlic powder 

For parsnip fries--- 

5-6 parsnips

Olive oil

Salt

Chili powder 

Paprika

Garlic powder 

Onion powder 

First, make your cilantro mayo. Use this base recipe for paleo mayo. Then add in chopped cilantro and dried garlic powder.  Keep in frig in a sealed container. 

1. Marinate chicken breasts in Tessemae's Zesty Ranch for several hours 

2. Peel and slice parsnips to thin strips (think French fry) 

3. Toss parsnips with 1-2 T olive oil and spices in a bowl or large ziplock bag 

4. Lay flat on a parchment paper lined baking sheet 

5. Bake at 375 for 30 minutes, flipping halfway through 

6. Bake chicken at the same time, for 30 minutes 

7. When chicken is fully cooked, remove from oven and raise oven temp to 400. Bake the fries a bit longer, til crispy. But watch them closely at this point, making sure they don't burn. 

8. Serve with cilantro mayo and ENJOY! 

Paleo Jerk Chicken

YUM. I will absolutely make this again soon. Perfect with lime roasted sweet potatoes, salad, or pineapple!

Copied from: The Paleo Diet

Ingredients

Serves 3-4

• 1-1/2 lbs boneless, skinless chicken thighs
• 1 tsp freshly ground black pepper
• 1/4 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 1 tsp ground cumin

• 1 tsp dried thyme (** or 1/2 teaspoon ajwain seeds)
• 1/4 tsp garlic powder
• 1 tsp bright red paprika
• 1/2 tsp salt
• 3 Tbsp olive oil, divided

Directions

1. Preheat the oven to 350 F. 

2. In a small bowl, mix together the spices. Set aside.
3. Cut each chicken thigh into 1-inch segments and place into a separate bowl.
4. Add the spice mix along with 1 Tbsp of the oil to the chicken. Mix well and set aside for 10 minutes.
5. Heat the remaining oil in a wok or large, nonstick frying pan over very high heat. When the oil is very hot, add the chicken.

6. Stir-fry quickly until the pieces are lightly browned or have turned opaque on the outside. 7. Place chicken pieces into a baking dish, and cover loosely with lightly oiled wax paper (which should sit inside the dish and directly on top of the chicken pieces) and bake for 8 – 10 minutes or until the chicken is cooked.
8. Enjoy while hot or remove from hot baking dish to maintain moisture for eating later.

Whole Foods Copy-Cat Sonoma Chicken Salad

Chopped grapes

Chopped walnuts or pecans 

Chopped celery 

1 rotisserie chicken, pulled apart 

Poppyseed 

Homemade paleo mayo 

Mixed greens 

Copied from: Sweet Little Bluebird

Kung Pao Chicken

We love some paleo-ized Asian chicken. This recipe is different in that it calls for arrowroot flour as a thickening agent for the sauce. Plus cashews for the crunch. So delicious! 

Paleo Kung Pao Chicken: 

Copied from: @paleoanddirtydishes on Instagram ---> follow her!!!

Feeds 4-5

2 lbs boneless skinless chicken breasts 

Coconut oil

Arrowroot flour 

1 zucchini 

1 yellow squash 

4 asparagus spears (I omitted) 

1/2 head cauliflower 

1/2-3/4 C cashews 

Sesame seeds for garnish 

Sauce:

1/4 cup plus 1 T coconut aminos 

1/4 cup plus 1 T honey 

1/4 cup plus 1 T tomato paste 

3-4 T sriracha, depending on how spicy you like! 

1. Cut the chicken in to bite-sized pieces and roll in arrowroot flour 

2. Fry in coconut oil on stove top until browned and cooked through 

3. Remove from heat and prep veggies... 

4. "Rice" the cauliflower in a food processor and cut zucchini, asparagus, and squash into bite sized pieces 

5. Combine all veggies in a large skillet with coconut oil and stir fry until the veggies are tender 

6. Mix all the sauce ingredients in a small bowl and pour over chicken 

7. Place chicken back on stove and slowly add 3 T arrowroot flour to thicken the sauce. Stir until sauce coats chicken and thickens up a bit 

8. Add in cashews 

9. Remove from heat, sprinkle with sesame seeds, and serve over cauliflower/veggie "rice"

Maple Dijon Chicken

THE WORLD’S BEST CHICKEN (I think Maple Dijon Chicken is more descriptive) :)

 

Copied from: Rachelschultz.com

Author: Rachel Schultz

Serves: 3-4

Ingredients

• 4 boneless, skinless chicken breasts
• ½ cup Dijon mustard
• ¼ cup maple syrup
• 1 tablespoon red wine vinegar
• Salt & pepper
• Fresh rosemary

Instructions

1. Preheat oven to 425 degrees.
2. In a small bowl, whisk together mustard, syrup, and vinegar.
3. Place chicken breasts into 9×13 lined baking dish. Season with salt & lots of pepper.
4. Pour mustard mixture over chicken. Make sure each breast is coated. Put some more pepper on, if you please.
5. Bake for 30-40 minutes, or until meat thermometer reads 165 degrees.
6. Season with fresh rosemary.

I roasted some brussel sprouts underneath the chicken, seasoned with olive oil, balsamic vinegar, salt, pepper, and craisins. Delish! 

Hummus Crusted Chicken

New recipe this week! Hummus isn't considered "Paleo," but I love it, and I feel like it's healthy enough right?! On the original website where I saw it, it was listed as an Advocare challenge recipe.

This was delicious!!

Hummus-Crusted Chicken

From: Gimme Some Oven 

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Yield: 4 Servings

Ingredients

• 4 boneless, skinless chicken breasts
• salt and pepper
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 medium onion, chopped
• 1 cup hummus, homemade or storebought
• 1 Tbsp. olive oil
• 2 lemons
• 1 tsp. smoked paprika or sumac

Method

Preheat oven to 450 degrees. Prepare one large baking dish or two smaller baking dishes with cooking spray.

Season the chicken breasts with generous pinches of salt and pepper. In a large bowl, toss the zucchini, squash and onion with olive oil until evenly coated. Season with salt and pepper.

If using one baking dish, place all of the vegetables on the bottom of the dish in an even layer. Lay the four chicken breasts evenly on top, then cover each chicken breast with the hummus so that the entire breast is covered. Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with smoked paprika or sumac. Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired.

**If using two pans, use one for the chicken and one for the vegetables.**

Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.

Mediterranean spaghetti squash skillet

You need: 

2 small spaghetti squash 

Feta cheese

Pine nuts 

2 small jars of sun dried tomato pesto 

1 rotisserie chicken, pulled apart 

1. Poke holes in both spaghetti squash with a knife and bake on a cookie sheet at 375 for 1.5 hours, flipping half way through 

2. Remove from oven and let cool for 30 minutes.

3. Cut ends off squash and cut down the middle. Remove seeds and pull the insides out with fork. Place into a large skillet. 

4. Heat stovetop to medium-high and pour a little olive oil over squash. Add salt, pepper, pesto and chicken and stir occasionally until heated through. 

5. Spoon into plates and top with feta and pine nuts. Enjoy!!! 

Paleo chicken spinach lasagna

Billie said this is one of his new favorites! It was awesome. 

Original recipe from: Fit Paleo Mom

You will need:
3-4 medium yellow squash
1 tablespoon olive oil
1.5 lbs ground chicken
1 8 oz bag of frozen spinach, thawed (will do 2 bags next time!)
1/2 yellow onion, diced
1 clove garlic, minced
8 oz mascarpone cheese
Salt and pepper to taste (I didn't go light on these!)
2 cups organic gluten free marinara sauce

1. Cut ends of squash off and slice down the middle. Using a mandolin, slice the squash into long flat strips.
2. In a large pan heat olive oil. Add onion, garlic, and salt and let cook until becomes translucent.
3. Add chicken to pan and begin to brown. Once chicken is brown add spinach and let cook together. Now turn heat off and add mascarpone cheese. Mix well.
4. In an 8x8 baking dish place a layer of squash at the bottom, now spoon a layer of the spinach chicken mixture over the squash. Repeat this step until you have used all of the squash and also the chicken, spinach mixture.
5. Now top with marinara sauce.
6. Bake at 350 for 45 minutes.

Two new recipes...

Lately, I've been using Sundays as my food-prep days for the week. It's so easy to take leftovers for lunch and have meals ready for dinner!

Here are two new recipes from last week...

Sausage and Butternut Squash Frittata:


Photo and recipe credit go to: Cook Eat Paleo 

Yield: 2-3 servings... I tripled this to make a 9x13!

Ingredients

• 1 tablespoon bacon fat, duck fat or fat of choice
• 3 ounces cooked sausage, chopped or crumbled
• 1/4 cup onion, diced
• 1/4 cup red pepper, diced (I sauteed mine)
• 1/2 cup butternut squash, cubed and roasted in oven
• 3 large eggs
• 2 teaspoons mixed fresh herbs (or 1/2 teaspoon dried)
• sea salt and pepper to taste

Instructions for original recipe:

1. Preheat broiler.
2. Beat eggs, salt and pepper and herbs until well-combined.
3. Add fat to 10-inch oven-proof skillet and sauté onions and peppers until soft. Add sausage and squash and cook until heated through. Pour eggs over filling and cook until edges start to set.
4. Put pan in oven and broil until frittata is puffed and brown on top, 3-5 minutes.
5. (If you double or triple this to cook in a 9x13, I would cook at 350* for 20-30 minutes, or until the eggs are set.)

Crock Pot Pesto Ranch Chicken Thighs:

Recipe Credit to: Picky Palate

Ingredients

• 8 boneless skinless chicken thighs
• 6 ounce jar of pesto
• 1 package Ranch Dressing Seasoning Mix
• 1/2 cup chicken broth

Directions

1. Turn crock pot to high setting. Place chicken thighs, pesto, ranch dressing and chicken broth into crock pot. Stir gently to combine all seasonings. Close with lid and cook on high for 3-4 hours or on low for 6-8 hours.
2. Serve with a side of mashed cauliflower and a simple salad.

Makes 8 servings

Updates + (better) Orange Chicken

Happy Saturday!

I woke up before 6, because my brain thinks it's a weekday. But I got this view from the back porch, so I'm ok with it. :) 

It was a long, crazy week. Hoping I settle in to my job soon and that I can meet the expectations that have been made for me. 

But for now, I'm so happy it's Saturday. We are going to Nashville with some friends today! I'll take pictures, of course. :) 

But I have a recipe for ya. I made a very similar recipe before, but this time, it seemed so much better!!! 

Slow cooker Sesame Orange Chicken 

From: Against All Grain cookbook 

(This is all I will share--- you should buy this book asap!!!) 

** I recommend doubling the recipe!!! 

2 lbs boneless skinless chicken THIGHS 

1/3 cup coconut aminos (or soy sauce)

1/3 cup honey 

2 T orange juice 

2 T tomato paste 

1 T toasted sesame oil 

2 tsp minced garlic 

1/2 tsp ground ginger 

3/4 tap sea salt 

1/2 tsp red pepper flakes 

1/4 tsp black pepper

Garnish: sesame seeds 

1. Trim any visie fat from the chicken then place in a single layer in the bottom of a slow cooker 

2. Place remaining ingredients, except sesame seeds, in a bowl and wisk together. Pour over chicken 

3. Turn chicken to ensure even coating. 

4. Cook on low for 4 hours 

5. Remove chicken from sauce and cut into cubes 

6. Spoon any fat off top of sauce and transfer to small saucepan 

7. Simmer sauce on medium heat for 20 mins until it has reduced by half and is thick and shiny. 

8. Toss chicken in sauce and serve with sprinkles sesame seeds. 

* we made cauliflower "rice" to go with this-- perfect! 

Creamy Crockpot Chicken and Tomato Soup

*I recommend halving this recipe, because my crockpot couldn't fit it all! :) Or if you want to make this whole huge batch, then cook everything in the crockpot except for the canned coconut milk and the chicken broth. Then add those along with the crock pot ingredients into a BIGGER stock pot at the end!

 "Creamy" Crockpot Chicken and Tomato Soup
This recipe is from: River North Paleo Girl 

8 frozen skinless boneless chicken breast (Don't even have to thaw!)
2 tablespoons Italian Seasoning
1 tablespoon dried basil
2 cloves garlic, minced
1 large onion, chopped
2 14 oz. can of coconut milk (full fat), shake before opening can to avoid separation
2 14 oz. can diced tomatoes and juice
2 cups of chicken broth
1 small can of tomato paste
1/2 jar of your favorite tomato sauce
Sea Salt and pepper to taste

Put all the above ingredients into the crock-pot, cook for 9 hours on low. After 9 hours take two forks and shred the chicken, set the crock-pot on warm till ready to serve (making sure to taste it before serving to make sure there is enough salt and pepper)

We are in the middle of our move... more updates on that soon! But that is the reason for the not-so-pretty pictures and the plastic utensils. :) Here's to adventure!

(Grilled) Spicy Honey Chicken

While we were borrowing our friends grill for our party last weekend, we made this recipe for Spicy Honey Chicken.

It was delicious!! If you have a  grill, I definitely recommend this recipe.

Spicy Honey Chicken

From: The Girl Who Ate Everything 

Ingredients

• 8 boneless skinless chicken thighs, about 2lbs (you could use breasts as well but thighs stay more moist)
• 2 teaspoons vegetable oil
Rub:
• 2 teaspoons granulated garlic (you can sub 1 teaspoon garlic powder here)
• 2 teaspoons chili powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon coriander
• 1 teaspoon kosher salt
• 1 teaspoon cumin
• 1/2 teaspoon chipotle chili powder
Glaze:
• 1/2 cup Honey
• 1 Tablespoon Cider Vinegar

Instructions

1. Combine the rub spices in bowl and mix well.
2. Use kitchen shears to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.
3. While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2 Tablespoons of the honey glaze for later after the chicken has cooked to pour on right before serving. Take the rest and brush on chicken (both sides) in the final moments of grilling.
4. I'm gonna warn you that this can make a hot mess, literally. It's sugar, and it's gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It's totally worth it once you taste this stuff.
5. If you don't have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!

Pesto-Stuffed, Bacon-Wrapped Chicken

Billie and I got home from our weekend in San Diego late last night. I have so many pictures to post! So be checking for updates... I'll get them uploaded soon. :) 

While you're waiting, I wanted to share this recipe we made last week!

We don't own a grill, and lately, baked chicken just hasn't been doing it for me. I don't know if I have been buying bad chicken or if it's just the way I'm cooking it!

But this recipe, with the pesto inside and the bacon on the outside, was a fool-proof way to improve plain chicken!

Here is the recipe!!
From: PaleoMomRx

Pesto:
1 Tbs. bacon fat or olive oil
2 cloves garlic, sliced
1 cup spinach
3 oz. fresh basil
3 1/2 Tbs. almonds
3 Tbs. olive oil
Salt and pepper to taste

Chicken:
2 lbs Chicken breast
One piece bacon (per breast)- I used two strips on each breast!
Salt and pepper to taste

Preheat oven to 350. On a baking sheet, spread almonds and bake until golden brown, about 5-8 mins. In a skillet, add bacon fat/olive oil and melt, add spicnach and garlic to the fat/oil and sautee until wilted, about 5 mins. Combine all ingredients in a food processor and puree. Set aside.
Butterfly each chicken breast, open up and spread pesto evenly on the inside of the breast and then close up the breast. Wrap bacon around each breast and sprinkle with salt and pepper. Place in a baking dish (I greased mine with coconut oil) and bake for 35-45 or until juices run clear.

Paleo Crock Pot Orange Chicken

I found this recipe on Fit Paleo Mom.

We loved it!

I served it with cauliflower "rice" and baked zucchini.

To make the chicken:
2 pounds of boneless, skinless chicken breast
1/3 cup coconut aminos
1/3 cup honey
2 tablespoons orange juice (I squeezed the juice from one orange)
2 tablespoons tomato paste
1 tablespoon sesame oil (I didn't have this. I used olive oil)
2 teaspoon minced garlic
3/4 teaspoon sea salt
1/4 teaspoon cracked black pepper
Garnish- sesame seeds

1. Place chicken breast in crock pot
2. In a small bowl mix coconut aminos, honey, orange juice, tomato paste, sesame oil, garlic, sea salt, and pepper
3. Pour sauce over chicken and cook in crockpot on low for 4 hours.
4. Once finished cooking remove chicken from pot and cut into cubes
5. Remove sauce from pot and place in a saucepan over medium heat. Let simmer for 20 minutes until it has reduced by half and is thick and shiny.
6. Toss cubed chicken in thickened sauce and sprinkle with sesame seeds.
7. Serve over cauliflower rice.


To make the cauliflower rice:
1 head of cauliflower, chopped to the consistency of rice in a food processor 
1 onion, finely chopped
minced garlic
salt
olive oil
green onions (if you would like!)

1. Place the chopped onion and olive oil in a skillet over medium heat. Saute until the onions are translucent.
2. Add garlic, cauliflower, salt, and a little more olive oil.
3. Stir well then cover and cook for about 5-10 minutes until cauliflower is soft, but not mushy.