Coconut Orange Paleo Chicken

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Coconut orange paleo chicken turned out pretty well for something we made on a whim. The girls and I made this dinner for my parents and the chicken was a huge hit.

The girls loved the chicken, but not the sauce. Mr. Meaty felt the same. (He’s not a coconut fan.) Everyone else liked it all together. I was a big fan of the sauce, myself. I love coconut and almonds. It went deliciously with our Candy Cabbages (caramelized brussels sprouts).

If you don’t eat chicken, try a vegan version with chickpea cutlets.

If you like chicken (especially paleo chicken), try this recipe, too.

Coconut Orange Paleo Chicken

Serves 4

Ingredients

1 cup sliced almonds (optional)
6 boneless chicken breasts or chickpea cutlets
1/4 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon cumin
3 tablespoons coconut oil
1 1/2 cups coconut cream
1/4 cup orange juice
1 tablespoon deli mustard

Method

Toast almonds in a pan and set aside.
Place chicken breasts between sheets of plastic wrap and beat with a meat mallet to flatten to about 1/4-inch thickness.

Sprinkle chicken on both sides with garlic, salt, and cumin.

Melt half of the oil in a large skillet over medium-high heat. Add half of the chicken (or as much will fit in your pan) and cook two minutes per side, until golden. Repeat with remaining chicken and oil.

Reduce heat to medium, add remaining ingredients and stir well. Add chicken, sprinkle with almonds and cook for about 8 minutes or until sauce thickens. (We left several of the chicken breasts plain for the kids.)

This was great! It’s a definite repeat and it fits our new diet really well. Goose doesn’t get any dairy or nightshades and I don’t get anything that messes with my autoimmune disorder. 🙂 Love it.

Do you love it, too? Then Pin it, please.

[amd-zlrecipe-recipe:120]

Yield: 6

Coconut Orange Paleo Chicken

Print

This Coconut Orange Paleo Chicken is a great family recipe for those with allergies and food issues. Plus, it's amazing! Enjoy a super tasty family meal.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 cup sliced almonds (optional)
• 6 boneless chicken breasts
• 1/4 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon cumin
• 3 tablespoons coconut oil
• 1 1/2 cups coconut cream
• 1/4 cup orange juice
• 1 tablespoon deli mustard

Instructions

1. Toast almonds in a pan and set aside.
2. Place chicken breasts between sheets of plastic wrap and beat with a meat mallet to flatten to about 1/4-inch thickness.
3. Sprinkle chicken on both sides with garlic, salt, and cumin.
4. Melt half of the oil in a large skillet over medium-high heat. Add half of the chicken (or as much will fit in your pan) and cook two minutes per side, until golden. Repeat with remaining chicken and oil.
5. Reduce heat to medium, add remaining ingredients and stir well. Add chicken, sprinkle with almonds and cook for about 8 minutes or until sauce thickens. (We left several of the chicken breasts plain for the kids.)

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.