Tag Archives: paleo chicken

Chicken with Kale and Apple

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Ingredients:

  • 2 lbs chicken breast, cut into large chunks
  • 1 large apple
  • 1 medium white onion
  • 3+ cups kale
  • 1 pint duck broth
  • Salt, pepper, cinnamon, sage, a touch of ginger

Here is another easy breezy dinner for you folks. I love using apple in savory dishes, and kale is a great green to pair with it. The duck broth adds a bit of richness but you can substitute chicken broth if you don’t have it on hand. Place kale in a big pan with 1 tablespoon duck fat and some duck broth. When it wilts down add the chicken, apple, onion, and season. Then add the rest of the duck broth and simmer until everything is cooked through.

 


Unburgered Portabella Chicken Sandwich

So how many of us, in our pre-paleo lives, ate chicken sandwiches? If I could look through the monitor into your world right now, I’m sure I’d see a pretty good show of hands. Well, buns are so unneeded let me tell you! I ate this with a fork, but you know what, it felt like an open-faced sandwich, and it was just fun and enjoyable to make. Did I mention it’s as easy as making a sandwich? Well it is….easy breezy. I recommend using a george Foreman grill. Don’t have one? Well you can use a real grill, but it might take a little longer.

Anyway, My “Sandwich” contains the following

–The Bun–

  • 1 Portobello Mushroom Cap
  • 1 Large Slice of Sweet Potato

–The Meat–

  • Chicken Breast

–The Fixin’s–

  • 1 Slice Red Onion
  • 1 Large Kale Leaf
  • 1 Large Tomato Slice
  • A little Tessemae’s Paleo BBQ Sauce
  • A few Avocado Slices

First I threw everything on the grill. Before putting them on the grill, I put a little duck fat in my hands, and rubbed everything over with a little of it. I did very basic seasoning, salt/pepper/ maybe a little oregano, with a little ginger powder as well on the sweet potatoes.

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The addition of the sweet potato slice, gives a bit more carbs to the “bun”, and makes it feel a little bit more bun like. Once taking them off the grill, I just layered, starting with the mushroom, then the sweet potato, then the onion.

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I even threw the kale on the grill for like 1 second, just to wilt it. The tomato too, just for a minute. Then I added them to the layers.

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Once the chicken was done, I layered it off to the side, leaning against the bun. That’s what restaurants do anyway right? Added some BBQ sauce, and avocado, and we were in business!

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This is how the layers looked when I cut them with a knife. Stays together nicely, which I like. Too many layer things fall apart when cut.

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And that’s it! It’s really an easy way to make a fun, easy, and visually appealing dinner.


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