Tag Archives: paleo

Bacon-Wrapped Honey Mustard Chicken Strips

13 Sep

You’re going to want to bookmark, pin, print, or save this one kids.  This is by far one of the easiest recipes I’ve made and I know I will be adding this into my weekly rotation.  It’s also Paleo for all of you cavepeople out there.  Even though my attempt at Paleo ended up as a big faleo, I still found a bunch of recipes I can’t wait to try.


Bacon-Wrapped Honey Mustard Chicken Strips (original recipe from Paleo Cupboard)

Bacon-Wrapped-Chicken-Tenders-2

  • 2 boneless, skinless chicken breasts cut lengthwise into strips
  • 6 oz. bacon (I used regular cut hickory smoked)
  • 1/3 c. raw organic honey
  • 1/2 c. stone ground mustard
  • 3 T. apple cider vinegar
  • sea salt, ground pepper, garlic powder, cayenne pepper

First, preheat the oven to 400*F and prepare a pan.  I suggest lining a sheet pan with tin foil and then placing a rack on top of it.  I also suggest putting about 1/8″ of water in the sheet pan because the bacon grease will drip down and the water will prevent your house from smelling like it’s about to catch on fire.  Season the chicken with sea salt, ground pepper, and garlic powder.  Then, take pieces of bacon and wrap it around the chicken tenders like so:

Bacon-Wrapped-Chicken-Tenders-4

Combine the honey, stone ground mustard, a dash of cayenne pepper, and the apple cider vinegar in a small bowl and whisk to combine.  Brush the glaze onto the chicken and then cook them for about 13 minutes.  Then, flip the chicken and glaze the opposite side and bake for an additional 13 minutes.  Don’t be scared if the edges of the bacon are getting crispy or even burn, that’s fine!  If things get out of hand, you can always remove the extra burned pieces! It’s worth the mini panic attack, I swear…

Bacon-Wrapped-Chicken-Tenders

Chicken & Spinach Stuffed Zucchini Boats

17 Jul

chicken-spinach-stuffed-zucchini-boats

 


Chicken & Spinach Stuffed Zucchini Boats (inspired by Skinny Taste)

Ingredients:

  • 1 large zucchini
  • 1 lb. ground chicken
  • 1 handful baby spinach
  • 1/2 c. shredded sun-dried tomato fontina
  • 1/4 c. sun-dried tomatoes, chopped
  • 1/4 c. pesto
  • 1/4 c. fresh basil, chopped
  • 2 cloves garlic, pressed
  • 1 T. olive oil
  • 2 T. pasta/marinara sauce
  • salt-free Ms. Dash Italian seasoning

Prepare the chicken stuffing by browning the chicken in 1 T. olive oil over medium heat.  When the chicken is browned, season it with 1 t. of Italian seasoning and incorporate well.  Then, add in the sun-dried tomato, the basil, and the spinach.  When the spinach is almost wilted, add in the garlic.  When the garlic is fragrant, stir in 1/4 cup of the cheese and basil.  Combine and keep everything on a low heat while you prepare the zucchini.

Bring a large pot of water to a boil.  Slice the zucchini  in half longways, then scoop out the middle of each “boat” to create a cavity.  You will want to leave about 1/4″ around the outside to keep the “boat” sturdy.  Add the zucchini to the boiling water and cook for 1 minute, then remove from water.   Spread 2 T. of pasta sauce on bottom of baking dish, then place zucchini skin side down in the sauce.  This will keep it from burning on the bottom.  Spoon the chicken mixture over the zucchini boats, then top with 1/4 c. remaining shredded cheese.  Cover the baking dish with tin foil and bake for 35 minutes at 350*F.

%d bloggers like this: