Lime-Chili Chicken

Ingredients:
*3/4 cup lime juice
*2 Tbsp. olive oil
*2 Tbsp. chili powder
*2 tps. oregano
*2 tsp. cumin
*2 tsp. sage
*salt and pepper, to taste
*8 boneless/skinless chicken breasts

Directions:
1.  Combine all ingredients and allow chicken to marinate for a couple of hours.

2.  Remove chicken from marinade, transfer marinade to saucepan and bring to low boil.  Boil/simmer until marinade begins to thicken.

3.  Grill chicken.  Brush with marinade several times during grilling.

Notes:  This is marinade is fairly mild.  For a bigger "kick", increase chili powder and/or cumin as desired.

Recipe Source:  Adapted from CivilizedCavemanCooking.com

Butter-Stuffed Chicken Breasts

This dish is my own concoction, inspired by something I used to make and something I saw on a Paleo recipe website. It was really good and we'll have it again.

Ingredients:
*8 boneless/skinless chicken breasts
*8 Tbsp. ghee (clarified butter)
*1/2 tsp. salt
*1/4 tsp. garlic powder
*1/4 tsp. onion powder
*1/4 tsp. pepper
*collard greens, as much as you like
*parlsey


Directions:
1.  Soften butter and stir in seasonings.  Divide into 8 portions.

2.  Place collard greens in microwave-safe bowl, cover with plastic wrap and microwave for 5 minutes or until greens are tender.

3.  Pound chicken to about 1/2-inch thickness.

4.  Place one portion of butter on each chicken breast, top with collard greens.

5.  Roll chicken breasts and secure with toothpicks.  Place in baking dish sprayed with olive oil.

6.  Salt and pepper rolled chicken then bake at 375-degrees for 30-35 minutes or until chicken is done.

7.  Garnish with parsley before serving.

Serving Suggestion:  Goes well with spinach salad with olive oil and balsamic vinegar for dressing.

Chicken Tikka Masala

This recipe has a lot of ingredients and although it does take some time, it's not as time-consuming as it looks.  Regardless, it's delicious and worth every minute.  (This is not the greatest picture.  Hopefully I'll get a better one at some point.)

Ingredients:  (chicken)
*6-8 boneless-skinless chicken breasts, seasoned and cut into bite-sized chunks
*2 Tbsp. olive oil
*1/2 bunch fresh cilantro, chopped
*1 Tbsp. lemon juice
*1 1/2 cups coconut milk
*2 Tbsp. minced garlic
*1 Tbsp. ground ginger
*pinch of cayenne pepper
*generous pinch (or 3) of salt
*1/2 Tbsp. cinnamon
*1/2 Tbsp. chili powder
*1 Tbsp. turmeric
*1 tsp. black pepper


Directions:
1.  Combine all ingredients in large baking dish.

2.  Cover and bake at 400-degrees for 45-60 minutes.


Ingredients:  (sauce)
*2 Tbsp. olive oil
*2 cups baby carrots, sliced (optional)
*2 cups sweet potatoes or potatoes, cut in chunks (optional)
*1/2 Tbsp. onion powder
*6-oz can tomato paste
*1 1/2 cups coconut milk
*28-oz can tomatoes, do not drain
*1 Tbsp. lemon juice
*1 Tbsp. minced garlic
*1/2 cup water
*2 tsp. paprika
*1/2 tsp. salt
*1/2 tsp. cumin
*1/2 tsp. garam masala
*1/2 tsp. turmeric

Directions:
1.  In large pot, saute carrots and potatoes in olive oil.  Add onion powder and water and simmer until veggies are tender.

2.  Add remaining ingredients.  Mix well.  Simmer for 20 minutes.  Stir often.

3.  Spoon baked chicken into sauce.  Simmer another 20 minutes or until desired consistency is reached.

Serving Suggestion:  Serve over cauliflower rice.

Recipe Source:  Adapted from MarksDailyApple.com

Fried Chicken

Ingredients:
*coconut oil
*3 eggs
*2 cups almond flour
*2 tsp. paprika
*2 tsp. garlic powder
*1 tsp. thyme
*1 tsp. salt
*1 tsp. pepper
*2 lbs. chicken

Directions:
1. Pour oil into frying pan til it is about 1/2-inch deep. Heat.

2. In a bowl, whisk eggs.

3. Combine dry ingredients in bowl and stir until uniform. Pour onto large platter.

4. Dip chicken in eggs. Roll in dry mixture to coat.

5. Fry in oil approximately two minutes each side. Move to rack placed on large baking sheet.

6. Bake in oven at 400-degrees until chicken is done. For boneless pieces, approximately 20 minutes. For bone-in, approximately 40 minutes.

Recipe Source: Adapted from PaleoComfortFoods.com

Pineapple and Chicken Skewers

Ingredients:
*1 cup pineapple, diced
*1/4 cup olive oil
*3 cloves garlic, minced
*1 Tbsp. ginger, minced
*3 Tbsp. lemon juice
*1 Tbsp. fresh cilantro, minced
*6 chicken breasts, cut into large chunks
*fresh pineapple chunks, as many or as few you like

Directions:
1.  In food processor, combine 1 cup diced pineapple, olive oil, garlic, ginger, salt and lemon juice.

2.  Puree until smooth.  Stir in cilantro.

3.  Lightly salt and pepper chicken chunks.

4.  Skewer chicken and pineapple onto skewers, alternating as you like.

5.  Lightly salt entire skewer**. 

6.  Place sheet of tin foil over pre-heated grill.  Coat with olive oil.

7.  Place skewers on foil and brush with glaze.

8.  Grill 12-15 minutes over medium heat.  Turn skewers every few minutes and brush with more glaze.

Notes:  **This is optional, it's a liberty I took with the original recipe.  A little salt on the pineapple really accentuates the flavor.  Just don't over-do it.

Receipe Source:  Make it Paleo by Bill Staley and Hayley Mason