Succulent Sweet Dijon Thighs

Chicken, Recipes | October 1, 2015 | By

As you know I’m constantly on the lookout for alternatives to basic boring chicken breast recipes.  Chicken thighs are always tender and therefore automatically delicious (not to mention easy and inexpensive – always a bonus)!  This recipe combines tangy Dijon with sweet and zesty balsamic vinegar and spices for a chicken dish that’s healthy and jam packed with flavor!  Pop it in the oven and dinner is ready!

Succulent Sweet Dijon Thighs
Serves 2
Sweet, tangy and tender chicken thighs.
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Ingredients
  1. 2 pounds boneless skinless chicken thighs
  2. 1 tbsp Dijon mustard
  3. ¼ cup olive oil
  4. ¼ cup balsamic vinegar
  5. 1 tsp dried thyme
  6. 2 garlic cloves, minced
  7. ¼ tsp garlic powder
  8. ¼ tsp paprika
  9. Salt and black pepper
Instructions
  1. Place chicken thighs in a container and cut slits in each thigh.
  2. Rub garlic powder, paprika, salt and black pepper on chicken.
  3. In a small bowl, mix together the mustard, olive oil, balsamic vinegar, thyme and garlic cloves.
  4. Pour the marinade over the chicken and marinate for 30 minutes (or longer if possible).
  5. Preheat oven to 400 degrees.
  6. Transfer the chicken to a slightly greased 9 x 13 baking dish and bake for 20 minutes or until the chicken is cooked.
The Paleo Panda http://www.thepaleopanda.com/

Senorita Panda’s Spiced Rubbed Fiesta Chicken

Chicken, Recipes | September 2, 2015 | By

Trying to eat healthy but the thought of more grilled chicken breasts makes you want to eat dirt?  I think we can all grow tired of the same plain (but lean) boring chicken.  I spiced it up last night with this spiced rubbed fiesta chicken that really brings the heat with flavor and texture.  The zesty avocado salsa adds the perfect dimension of coolness and deliciousness.  I’ve also discovered the PERFECT way to bake a tender chicken breast.  The trick is to bake it at 375 degrees for 20 minutes covered with foil so the inside cooks perfectly then remove the foil for the last 10 minutes so the top gets golden without drying it out!

Senorita Panda’s Spiced Rubbed Fiesta Chicken
Serves 2
Zesty hot chicken with savory cool avocado salsa.
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 2 boneless skinless breasts
  2. 1 tsp chili powder
  3. 1 tsp paprika
  4. 1 tsp cumin
  5. 1 tsp garlic powder
  6. ½ tsp thyme
  7. ½ tsp olive oil
  8. Salt and black pepper to taste
For the fiesta salsa
  1. 1 avocado, cubed
  2. 2 roma tomatoes, chopped
  3. ¼ cup fresh cilantro, chopped
  4. 1 tsp olive oil
  5. ½ tsp cumin
  6. 1 garlic clove, minced
  7. Juice of 1 lime wedge
  8. Salt and black pepper to taste
Instructions
  1. Preheat the oven to 375 degrees.
  2. In a small bowl, mix together the chili powder, paprika, cumin, garlic powder and thyme.
  3. Coat the chicken breasts with olive oil, seasoning mixture, salt and black pepper.
  4. Place the chicken breasts in a glass baking pan, cover and seal with a layer of foil then bake for 20 minutes.
  5. Remove the foil and continue to bake for an additional 10 minutes.
  6. While the chicken is baking, prepare the fiesta salsa by combining the tomatoes, cilantro, olive oil, cumin, garlic, salt and black pepper in a small bowl. Toss in the avocado and lime juice.
  7. Once the chicken has slightly cooled, slice and top with fiesta salsa!
The Paleo Panda http://www.thepaleopanda.com/

Bacon Wrapped Honey Dijon Chicken Breasts

I am on a serious Dijon mustard kick.  It’s so low in calories but it ads so much zest to every bite…mix a little honey with it and you get that perfect sweet ‘n salty explosion for your taste buds.  I think everyone can agree that you can wrap anything in bacon and it will be delicious.  For that reason alone (and so many more), you’ll love this golden sweet tangy chicken wrapped in smoky thick bacon.  The flavor of the bacon seeps into the chicken as it cooks.  Amazing, right?

Bacon Wrapped Honey Dijon Chicken Breasts
Serves 2
Golden sweet tangy chicken wrapped in smoky thick bacon.
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 2 chicken breasts
  2. 6 slices of thick cut bacon
  3. 3 tbsp Dijon mustard
  4. 3 tbsp honey
  5. ¼ tsp salt
  6. ¼ tsp black pepper
  7. ¼ tsp garlic powder
  8. ¼ tsp paprika
Instructions
  1. Preheat oven to 450 degrees.
  2. Season chicken breasts with salt, black pepper, garlic powder and paprika.
  3. Mix together Dijon mustard and honey in a small bowl.
  4. Coat each chicken breast with honey mustard mixture.
  5. Wrap slices of raw bacon around each chicken breast until entire breast is covered (approximately 3 slices for each breasts depending on size).
  6. Apply another layer of honey mustard mixture on top of bacon covered chicken breasts.
  7. Line an 8 x 13 baking pan with tinfoil and coat with olive oil spray to prevent chicken breasts from sticking.
  8. Bake for 20 to 30 minutes or until chicken has reached an internal temperature of 165 degrees.
The Paleo Panda http://www.thepaleopanda.com/

Hot Thai Kitchen – Garlic Pepper Chicken and Shrimp

My boyfriend found an awesome blog and youtube cooking channel while looking for a delicious Thai recipe to make this weekend…Hot Thai Kitchen!  Pai has the best authentic Thai recipes with cooking videos to walk you through each step.  He attempted, and very successfully so, the mouthwatering garlic pepper chicken (and shrimp) and it was absolutely amazing.  He infused olive oil with garlic then sprinkled the leftover browned garlic on the chicken…you cannot even imagine the explosion of flavors!   Click here for Pai’s Hot Thai Kitchen Garlic Pepper Chicken recipe.  Here’s my paleo version of this awesome recipe!

IMG_7151

Browned garlic and infused olive oil, yum!

Garlic Pepper Chicken and Shrimp

The final masterpiece! 

Hot Thai Kitchen - Garlic Pepper Chicken and Shrimp
Serves 4
A deliciously Thai garlic pepper chicken and shrimp sprinkled with a golden garlic crunch.
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 pound chicken breasts, cut into 1-cm cubes
  2. 1/2 pound shrimp, peeled and deveined
  3. 1 10 oz. bag of spinach
  4. 1 tbsp Ty Ling oyster sauce (loosely paleo-friendly with some fermented soy and corn but wheat-free)
  5. 2 tbsp liquid aminos
  6. 1 tsp Red Boat fish sauce
  7. 1 1/2 tsp coconut palm sugar
  8. 1/4 tsp ground white pepper
  9. 1/4 tsp ground black pepper
  10. 8 cilantro stems, chopped
  11. 8 garlic cloves, chopped
Instructions
  1. Mix chicken with Ty Ling oyster sauce, liquid aminos, Red boat fish sauce, white pepper and black pepper.
  2. To make the garlic infused olive oil, place the garlic in a small pot or wok and add just enough olive oil to cover the garlic. Fry garlic over low heat until the garlic turns golden brown and the bubbling has mostly stopped, about 5 minutes. Drain garlic from oil, reserving the oil.
  3. In a wok, add 2 tablespoons of the garlic oil and heat over high heat. Pour a tablespoon of the remaining garlic oil into the marinated chicken and stir.
  4. When the oil is hot, add the chicken and coconut palm sugar and stir until chicken is cooked.
  5. Add shrimp for the last 2 minutes of cooking and mix in half of the fried garlic and chopped cilantro stems and remove from heat.
  6. Sauté spinach with olive oil and garlic and serve with the chicken and shrimp (sprinkling the remaining fried garlic all over)!
Adapted from Hot Thai Kitchen
Adapted from Hot Thai Kitchen
The Paleo Panda http://www.thepaleopanda.com/

Paleo Hot Wings

Hot wings are an all-time American classic.  What isn’t classic is the amount of fat and sodium that comes along with these deep-fried wings smothered in sauces.  Traditionally, a serving of 4 deep-fried hot wings contains 240 calories with 17 grams of fat and 60 milligrams of cholesterol (20% of your recommended limit for cholesterol intake for the day).  You can still enjoy these hot wings without the fat and sodium…and eat as many as your stomach can handle without feeling sick to your stomach!  For me, that was about 20 this past Super Bowl Sunday. Par for the course. I also had no idea that Frank’s Red Hot Original Cayenne Pepper Sauce is actually paleo-friendly.  A few other paleo hot sauces include Tabasco Brand Habanero Sauce, Tropical Pepper XXXXtra Hot Habanero Pepper Sauce, and Trader Joe’s Habanero Hot Sauce.  Coming in hot, take your pick!

Paleo Hot Wings
Serves 4
Delicious hot wings sans fat and sodium!
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Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Ingredients
  1. 2 pounds of chicken wings and drummetes
  2. 1 tbsp garlic powder
  3. 1 tbsp paprika
  4. 1 tbsp dried oregano
  5. 1 tsp cumin
  6. 1 tsp salt
  7. 1 tsp black pepper
  8. 12 oz. Frank’s Red Hot Original Cayenne Pepper Sauce
  9. 1 tbsp coconut oil
  10. 1 tbsp apple cider vinegar
Instructions
  1. Heat the oven to 350 degrees.
  2. Mix garlic powder, paprika, oregano, cumin, salt and black pepper together in a small bowl.
  3. Rub spice mix on the chicken wings and drummetes and place on a lightly greased baking sheet lined with foil.
  4. Bake for 45 minutes until crispy.
  5. In a small saucepan, mix the hot sauce, coconut oil and apple cider vinegar together over low heat.
  6. Add a dash of garlic powder, salt and black pepper to the sauce and continue to stir over low heat for 5 minutes.
  7. When chicken has finished baking, add to a large bowl and toss with sauce until evenly coated.
The Paleo Panda http://www.thepaleopanda.com/

Paleo Chipotle Tortilla(less) Soup

Your taste buds will do the cha-cha with this paleo tortilla-less soup! This soup is chock full of chicken and is delicious as-is but you can sprinkle a handful of my paleo tortilla chips on top for an additional crunch. Sprinkle some cayenne pepper and paprika for an even zestier crunch. Olé!

Paleo Chipotle Tortilla(less) Soup
Serves 4
A zesty and hearty Mexican-style chicken tortilla soup.
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1 pound boneless and skinless chicken breasts, cooked and shredded
  2. 3 garlic cloves, minced
  3. 1/4 cup red onion, chopped
  4. 1 14.5 oz. can diced tomatoes, undrained
  5. 1 14 oz. can chicken broth
  6. 1 cup water
  7. 1 tbsp olive oil
  8. 1 tsp chili powder
  9. 1 tsp paprika
  10. 1 tsp ground cumin
  11. 1 tsp garlic powder
  12. ½ tsp cayenne pepper
  13. ½ tsp salt
  14. ½ tsp black pepper
  15. ¼ cup fresh cilantro, chopped
  16. 1 lime
  17. avocado to garnish
Instructions
  1. Heat olive oil, garlic, red onion and chicken in a large pot over medium-high heat and sauté for approximately 1 minute.
  2. Add chili powder, paprika, cumin, garlic powder, cayenne powder, salt and black pepper and stir well.
  3. Add diced tomatoes in juice, chicken broth and water, stir and bring to a boil.
  4. Lower heat to low and simmer for 10 minutes.
  5. Serve with chopped fresh cilantro, lime and avocado!
The Paleo Panda http://www.thepaleopanda.com/

General Panda’s Spicy Garlic Honey Sesame Chicken

Chicken, Recipes | February 5, 2015 | By

This recipe needs no description – the title says it all. All I have to say is just try it for the flavor explosion of the century! If you have time, marinate the raw chicken in the sauce overnight but it’s not necessary because the caramelization of the sauce on the chicken after cooking gives it more than enough flavor. Serve with broccoli, over a bed of cauliflower rice or just by itself. General Panda approved!

General Panda’s Spicy Garlic Honey Sesame Chicken
Serves 4
Chicken - with spice, garlic, honey and sesame!
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 2 pounds boneless and skinless chicken breasts
  2. 3 tbsp honey
  3. 1 tsp sesame oil
  4. 1 tsp apple cider vinegar
  5. 1 tbsp tomato paste
  6. 2 tbsp water
  7. ¼ cup coconut aminos
  8. 4 garlic cloves, minced
  9. 2 tsp crushed red pepper flakes
  10. ½ tsp arrowroot powder
  11. ½ tsp garlic powder
  12. ½ tsp salt
  13. ½ tsp black pepper
  14. sesame seeds to garnish
  15. chopped fresh cilantro to garnish
Instructions
  1. Cut chicken breasts into 1-inch pieces and season with garlic powder, salt and black pepper.
  2. Make the sauce by combining honey, sesame oil, apple cider vinegar, tomato paste, water, coconut aminos, red pepper flakes, garlic cloves and arrowroot powder in a small bowl.
  3. Heat olive oil in a skillet over medium heat and cook chicken pieces in just enough sauce to slightly cover the chicken until cooked (5 to 7 minutes).
  4. Turn the heat to high and brown both sides of the chicken until sauce has evaporated and caramelized onto the chicken (approximately an additional 8 to 10 minutes).
  5. Garnish with sesame seeds and chopped fresh cilantro and serve!
The Paleo Panda http://www.thepaleopanda.com/

Paleo Italian Wedding Soup with Meatballs

Apparently it’s an Italian wedding tradition to serve meatball soup on the happiest day of their lives.  All I know is that this soup is hearty, flavorful and delicious, making it the best day of my life.  The fresh dill and spinach gives the soup a refreshing tone while your body craves every bite of zesty meatball that you get!

Paleo Italian Wedding Soup with Meatballs
Serves 6
A tasty paleo version of this traditional Italian wedding soup with meatballs.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
For the Paleo Italian Meatballs
  1. ¾ pound ground chicken
  2. ¼ pound ground chicken sausage
  3. 2/3 cup almond flour
  4. 2 garlic cloves, minced
  5. 3 tbsp fresh cilantro, chopped
  6. 3 tbsp almond milk
  7. 1 egg
  8. ½ tsp garlic powder
  9. ½ tsp salt
  10. ½ tsp black pepper
  11. ¼ tsp dried oregano
  12. ¼ tsp dried thyme
  13. ¼ tsp dried basil
For the Wedding Soup
  1. 10 cups chicken stock
  2. 2 tbsp olive oil
  3. 1 tbsp apple cider vinegar
  4. 1 tsp honey
  5. 3 garlic cloves, minced
  6. 1½ cup baby spinach, trimmed
  7. 1 cup onion, minced
  8. 1 cup carrots, diced
  9. ¾ cup celery, diced
  10. ¼ cup fresh dill, minced
  11. 1 tsp garlic powder
  12. 1 tsp dried cumin
  13. 1 tsp dried oregano
  14. 1 tsp dried basil
  15. salt and pepper to taste
To make the Paleo Italian Meatballs
  1. Preheat the oven to 350 degrees.
  2. Mix the ground chicken and ground chicken sausage together in a large mixing bowl.
  3. In a separate bowl, mix together the almond flour, garlic, cilantro, garlic powder, egg, salt, black pepper, oregano, thyme and basil. Combine with chicken mixture.
  4. Beat egg lightly, incorporate the almond milk and pour over chicken.
  5. Mix well and form 1-inch meatballs.
  6. Place on a foil-lined baking sheet and bake for 30 minutes until browned.
  7. Set aside to cool.
To make the Wedding Soup
  1. Sauté onions and garlic in olive oil over medium-low heat in a large pot for 2 minutes.
  2. Add carrots and celery along with the garlic powder, cumin, oregano, basil, salt and pepper.
  3. Stir in the chicken stock, apple cider vinegar and honey then bring to a boil and simmer for 10 minutes.
  4. Add the meatballs and fresh dill and simmer for an additional minute.
  5. Stir in the fresh spinach and add additional salt and pepper.
The Paleo Panda http://www.thepaleopanda.com/

Yellow Coconut Curry Chicken with Paleo Coconut Rice

Chicken, Recipes | January 29, 2015 | By

Thai food is my favorite but it’s not always the most paleo-friendly.  The spiciness of this curry finds its perfect balance with the smooth and sweetness of the coconut cream.  The delicious dish is served over delicately paleo rice infused with a hint of coconut.  If you’re a nut lover, add in ¾ cup of cashews!

Yellow Coconut Curry Chicken with Paleo Coconut Rice
Serves 4
Tantalizing Thai coconut chicken curry over cauliflower rice...and it's paleo!
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 4 boneless skinless chicken breasts
  2. 1 ½ cup chicken broth
  3. 1 cup coconut cream (skimmed from the top of 1 refrigerated can of full fat coconut milk
  4. 1 tbsp coconut oil
  5. 1 small onion, chopped
  6. 2 tomatoes, diced
  7. 1 cup diced carrots
  8. 1 cup diced sweet potatoes
  9. 5 garlic cloves, minced
  10. 1 tbsp fresh ginger, peeled and minced
  11. 2 tbsp thai yellow curry paste (or curry powder or garam masala)
  12. 2 tsp salt
  13. 1 tsp black pepper
  14. 1 tsp garlic powder
  15. 1 tsp cumin
  16. ¼ tsp cayenne pepper
  17. ¼ tsp crushed red pepper flakes
  18. fresh chopped cilantro to garnish
For the Paleo Rice
  1. 2 cauliflower heads
  2. ¼ cup chicken stock
  3. ¼ cup coconut milk
  4. 2 tsp garlic powder
  5. 2 tsp salt
  6. 2 tsp black pepper
To make the Yellow Coconut Curry Chicken
  1. Clean chicken and dice into 1 inch cubes.
  2. Sauté onions and garlic in coconut oil in a large saucepan over low - medium heat for 2 minutes then add the chicken cubes and continue to cook until chicken has slightly browned.
  3. Mix curry paste (or curry powder) with coconut cream and chicken broth and pour over the chicken.
  4. Add the tomatoes, carrots and sweet potatoes and stir.
  5. Stir in salt, black pepper, garlic powder, cumin, cayenne pepper and crushed red pepper flakes.
  6. Cook on medium heat with the lid on for 40 minutes, stirring occasionally.
  7. Top with fresh cilantro and serve!
To make the Paleo Coconut Rice
  1. Wash and chop cauliflower heads then grate in a food processor or with a cheese grater.
  2. Add grated cauliflower to a pot with ¼ cup chicken stock, ¼ cup coconut milk, garlic powder, salt and pepper.
  3. Cover and let steam for 7 minutes over medium heat.
  4. Uncover, stir and serve!
The Paleo Panda http://www.thepaleopanda.com/

Slow Cooker Paleo Cilantro Lime Chicken

Chicken, Recipes | January 23, 2015 | By

Cooking chicken in a slow cooker is delightful. Cooking chicken that has been marinating in this cilantro lime marinade for hours is mind blowing. Each bite of this chicken is full of flavor, fall-off-the bone tender….and healthy! Pop this bird in the slow cooker in the morning and dinner is ready by the time you get home.

Slow Cooker Paleo Cilantro Lime Chicken
Serves 4
A slow cooked tender chicken in a cilantro lime marinade.
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Prep Time
5 min
Cook Time
6 hr
Total Time
6 hr 5 min
Prep Time
5 min
Cook Time
6 hr
Total Time
6 hr 5 min
Ingredients
  1. 1 6 to 8 pound free-range organic whole chicken (without giblets and brined preferred)
  2. 1 lime
  3. ½ cup lime juice
  4. 1 tbsp olive oil
  5. 1 cup fresh cilantro, chopped
  6. 4 garlic cloves, minced
  7. 1 tbsp chili powder
  8. 1 tbsp paprika
  9. 1 tbsp cayenne powder
  10. 1 tsp cumin
  11. 1 tsp garlic powder
  12. 1 tsp salt
  13. 1 tsp black pepper
Instructions
  1. Wash and clean chicken then dry thoroughly and season with salt and pepper.
  2. In a small bowl, mix the chili powder, paprika, cayenne powder, cumin and garlic powder together.
  3. Rub the spices all over the chicken and ensure the entire bird is covered.
  4. Poke holes into the lime with a fork and cover with additional chili powder. Place lime in the cavity of the chicken.
  5. Combine lime juice, olive oil, fresh cilantro and garlic in a blender until well blended.
  6. Puncture chicken a few times with a knife then place in a large ziplock bag.
  7. Pour blender contents over the chicken, making sure that the marinade covers the entire chicken (including under the skin).
  8. Marinate chicken overnight in the refrigerator.
  9. Place chicken with any leftover marinade in slow cooker and cook on low for 6 to 8 hours.
The Paleo Panda http://www.thepaleopanda.com/