- Crock-Pot Taquitos: Finally a Meal the Whole Family Can Enjoy
- Crock-Pot Chicken Taquitos
- Craving saucy Italian comfort food? Skip fussy & fancy and opt instead for this fast & easy One-Skillet Chicken Parmesan.
- Whole30 Bruschetta Grilled Chicken (Paleo Keto)
- Tips for Making Whole30 Bruschetta Chicken
- Make it a Meal! Serve With:
- More Whole30 Chicken Recipes
- Whole30 Chicken Salad
- Waldorf Chicken Salad: The Recipe Inspiration
- The Making of a Simple and Scrumptious Whole30 Chicken Salad Recipe
- Ways to Serve Whole30 Chicken Salad + Recipe Twists
- Like this Recipe?
- It’s all in how you make it
- Sharing some of our favorite people
- Here are the 30 Paleo and Whole30 Chicken Recipes
- The Best Chicken Marinade Recipe!
- 16 Whole30 Chicken Recipes: Perfect Poultry For The Program
- 1. Coconut Lime Chicken
- 2. Walnut Crusted Lemon Chicken Piccata
- 3. Whole30 Chicken & Broccoli Casserole
- 4. Chicken & Bacon Salad in Sweet Potato Boats
- 5. Mango Chicken with Cauliflower Rice
- 6. Weeknight Roast Chicken
- 7. Classic Chicken Broth
- 8. Whole30 Chicken Avocado & Lime Soup
- 9. Roasted Lemon Chicken & Green Beans Sheet Pan
- 10. Spicy Thai Chicken Zoodle Soup
- 11. Crispy Chicken Skillet with Artichokes, Beets, Lemon & Olives
- 12. Whole30 Chicken Cobb Salad To Go
- 13. Creamy Spiced Apple Pecan Chicken
- 14. Balsamic Chicken With Mushroom & Thyme
- 15. Hot & Smoky Chicken Wings
- 16. Stovetop Pulled Tandoori Chicken
- Back In Time
- Maybe The Beginning Of My Healing Journey
- Hindsight Is 20/20
- Taking Risks + Living Out Loud
- Some Other Thai + Asian Inspired Recipes To Try
- Your Turn To Try Our Coconut Lime Chicken
- LIKE THIS RECIPE? SHARE IT NOW OR PIN IT FOR LATER!
- Coconut Lime Chicken (Paleo, Whole30 + Keto)
- 12 Fabulous Whole 30 Chicken Dinner Recipes!
- That About Sums It Up!
- Why we love this healthy creamy Tuscan chicken so. dang. much.
- How do you make healthy Tuscan chicken?
- Healthy Creamy Tuscan Chicken with Artichokes (Whole30, Paleo)
Crock-Pot Taquitos: Finally a Meal the Whole Family Can Enjoy
When it comes to dinner, I’ve been around long enough to know that the kids don’t like what the grown-ups love. And the grown-ups don’t love what the kids like. My tweens push collard greens around their plates at the same rate I snub bowls of orange mac and cheese. Finding a happy medium can be hard, and eating pizza every night is totally off the table.
So, what’s a loving, doting parent to do? Well, the first thing is: you keep feeding your kids. Whatever you want them to eat, you feed it to them. Even if it’s collard greens. Even if they don’t like them at first. Or at second. Or for the first half of their little lives. You just introduce and re-introduce really good eats over and over again. And eventually, they start to come around. Really, they do. Even those toddlers who have eaten nothing but yogurt for four months straight. (Yes, that happened once at our house many years back. That toddler is now an aspiring teen gourmet. It really does get better.)
The second thing you do: Find a few recipes that everyone absolutely loves. When you mix in a few kid-favorites that parents adore, too, you’re teaching those tots that dinner isn’t always a struggle. Don’t take them out for burgers whenever they want. Do find some killer family-style favorite eats, and eat them! Everyone will eat. Everyone will win. Even you will be happy.
Where to start? This recipe right here. We literally have never met anyone that didn’t go crazy over the heaping piles of homemade Crock-Pot Chicken Taquitos served for dinner. This recipe is perfect for kids. It’s perfect for parents. It’s awesome for parties. And it’s really, really easy to make, using only 5 ingredients.
To make this recipe, grab your slow cooker in the morning, and fill it with chicken, cream cheese, and taco seasoning. Add a little water to keep it all moist, then cover and cook throughout the day.
Once baked, these taquitos are ready to serve! We love setting out a bowl of salsa, but blending up a little ranch dressing with cilantro is crazy yum, too. No matter how you serve it, we have a sneaking suspicion everyone who eats at your house tonight is going to be smiling from ear to ear.
Crock-Pot Chicken Taquitos
Makes: 4 servings
Prep Time: 5 minutes
Total Time: 8 hours and 35 minutes
- 2 uncooked chicken breasts
- 1 packet taco seasoning
- 6 ounces cream cheese, cubes
- 1/4 cup water
- 1 1/2 cups shredded cheddar cheese
- 8 taco-sized flour tortillas
- Place chicken breasts in a 2-3 quart slow cooker. Sprinkle with taco seasoning, add cream cheese cubes, and water. Cover and cook for 6-8 hours on low, or for 4-6 hours on high.
- Unplug the Crock-Pot. With two forks, shred the chicken in the Crock-Pot, add cheddar cheese, and stir to evenly coat the chicken.
- Preheat oven to 400 F. Then spoon shredded chicken into the center of the flour tortillas. Roll tightly. (This step is so easy, even kids can help.)
- Then place on a parchment-lined baking sheet. Spray generously with olive oil spray.
Posted 4 years Ago
Craving saucy Italian comfort food? Skip fussy & fancy and opt instead for this fast & easy One-Skillet Chicken Parmesan.
This recipe was created in partnership with our friends at Organic Valley.
Love me some saucy Italian comfort food
You feel that way too? Perfect. Because I’ve got a super easy recipe for you today for One-Skillet Chicken Parmesan that’s an absolute game changer when it comes to those busy nights when you just want to tuck into something tomato-y, saucy and, of course, cheesy! And I know you’re going to love it. I mean, it’s saucy, cheesy Italian food without the fuss and it’s free of gluten, grains (unless you opt to pile it on a bed of pasta, which I highly recommend), nuts and eggs. AND *big AND here* it’s incredibly family-friendly. So many wins here.
Winner, winner chicken parmesan dinner.
Chicken parmesan is one of my family’s favorite meals but I just don’t make it that often. You see, the way I learned to make it required an egg wash, toasted bread crumbs, breading and baking the chicken on a sheet pan then transferring the chicken to another pan with the sauce and cheese then baking. It wasn’t an all-day affair by any means, but it definitely wasn’t a one-pan wonder like this One-Skillet Chicken Parmesan is and there were just too many dishes, in my opinion. Plus it had eggs (I can’t eat those) and gluten (we abstain), but not this one. I’ve ditched the eggs and breadcrumbs in favor of a light dusting of seasoned cassava flour (or your favorite gluten-free flour blend) and kept the prep time short by using dried onion and garlic powder so there’s no chopping necessary.
Just one skillet is all it takes.
That’s right, one skillet. You brown the chicken in the skillet then transfer it to a plate while you pull together the simple, yet flavorful, sauce using canned crushed tomatoes, dried herbs, and onion and garlic powders. A quick simmer allows time for the flavors in the sauce to meld while the oven preheats, then you just nestle the chicken breasts into the sauce and top with a generous portion of finely shredded cheese.
The organic pasture-raised cheese makes the dish.
I mean, what would this One-Skillet Chicken Parmesan be without the parmesan? Or the mozzarella, provolone, and Romano that you’ll find all deliciously mixed together in Organic Valley’s Finely Shredded Italian Blend cheese? It’s perfect for not only this dish, but it also sets off the flavors in pastas, soups, risottos, and more. Try sprinkling it on our Minestrone Soup or stirring it into our Pepperoni Pizza Quinoa Bake, too.
It’s the key to making chicken parmesan so easy since there’s no shredding required. And so irresistible because it melts beautifully giving you all the gratifying epic cheese pulls you can possibly handle.
All of Organic Valley’s dairy products are made from milk from pasture-raised cows and they never use any antibiotics, synthetic hormones, toxic pesticides or GMO anything. So you can feel good about what’s going into every dish you serve your family.
Want to know more about why we recommend organic dairy? Check out these 5 Reasons to Eat Organic.
Get it on the table and get it into your belly.
Guys, seriously. This One-Skillet Chicken Parmesan made with the easiest of easy sauces and the meltiest and most Italian of cheeses needs to happen really, really soon.
Though the chicken parmesan itself is grain-free to give our grain-abstainers options, feel free to serve it up over a bed of your favorite pasta (I used organic brown rice and quinoa spaghetti from Trader Joe’s) or atop a big pile of spiralized zucchini or carrots or roasted spaghetti squash.
Forget fussy meals when you’re short on time – this family-friendly One-Skillet Chicken Parmesan makes easy work of weeknight dinners. #realfood @organicvalley
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For the Chicken:
- 1¼ pound boneless, skinless chicken breasts cut into 4 pieces and pounded to about 1-inch thick
- 1 Tbsp. olive oil or avocado oil
- 2 Tbsp. cassava flour (or other gluten-free flour of choice)
- ¼ tsp. salt
- ¼ tsp. garlic powder
- Pinch black pepper
For the Sauce:
- 1 (28-oz.) can organic crushed tomatoes (may substitute organic tomato sauce)
- 1½ tsp. dried basil*
- ½ tsp. dried thyme*
- 1 tsp. dried oregano*
- 1 tsp. garlic powder
- ½ tsp. onion powder
- Salt and pepper, to taste
- ½ cup Organic Valley Italian Blend cheese
- Fresh basil, thinly sliced
*May substitute 1 Tbsp. dried Italian seasoning for basil, thyme, and oregano
- Preheat oven to 375º F.
- Combine cassava flour (or other gluten-free flour), salt, garlic powder and pepper in a small bowl. Roll chicken in flour.
- Place a large oven-proof skillet over medium-high heat. When the skillet is hot, add oil.
- When oil just starts to shimmer add chicken, cooking 4-5 minutes on each side until surface is golden brown and chicken is almost cooked through. Remove chicken to a plate.
- To the pan, add crushed tomatoes, basil, thyme, oregano, garlic powder, and onion powder. Return skillet to medium heat and allow the sauce to simmer 8-10 minutes or until sauce starts to thicken. Taste and season with salt and pepper to taste.
- Place chicken on top of sauce and spoon a little sauce over each piece of chicken before sprinkling with shredded cheese.
- Place pan in the oven and bake 15 minutes or until chicken is fully cooked through.
- Sprinkle with fresh basil, if using, just before serving. Serve over your favorite pasta, spaghetti squash or spiralized vegetables.
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About Jessica Beacom
Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her hubby and two daughters. She’s been described as a ‘real food evangelist’ and loves sharing her knowledge with others to help them break free of the diet mentality and find their own food freedom. In her spare time she enjoys CrossFit, telemark skiing, mountain biking, teaching herself how to play the banjo and camping out under the stars.
Whole30 Bruschetta Grilled Chicken (Paleo Keto)
Whole30 Bruschetta Grilled Chicken (Paleo Keto) – classic fresh bruschetta flavors take ordinary grilled chicken to another level! A simple five ingredient recipe!
I am always looking for new ways to use all the tomatoes coming out of my garden. If I’m not making fresh salsa, I’m probably making this simple and tasty Bruschetta Chicken. This recipe is one of my favorite ways to fancy up boring chicken with some awesome summer flavors, while keeping it light and fresh.
Bruschetta is one of those things I could eat on a regular basis without ever getting tired of it. Of course I love the bread and fresh mozzarella that often goes with it. But this recipe is so simple and tasty, I honestly don’t miss the carbs and cheese! The balsamic glaze and fresh basil are a total flavor explosion in the best way!
Bottled balsamic glaze/drizzle is an option if you want to skip the step of reducing the balsamic vinegar. Just be sure to check the ingredients for sugar and other additives if you’re looking to keep it Whole30 compliant. As far as Whole30 recipes go, this Grilled Bruschetta Chicken is by far one of my favorites!
This meal is fancy enough to serve for company, yet is so simple to make with only five ingredients needed. Feel free to marinate the chicken ahead if you have the time or just season with salt and pepper and call it good. You can have this Bruschetta Grilled Chicken on the table in under 20 minutes!
Tips for Making Whole30 Bruschetta Chicken
Start with the best quality boneless skinless chicken breasts for really great results. My favorite organic chicken comes from Butcher Box, which is a delivery service of high quality and delicious chicken, beef, and pork. I LOVE their meat and especially the convenience of having it delivered right to my door!
Combine this homemade Italian seasoning blend with olive oil and a little red wine vinegar for a quick marinade
If grilling isn’t an option, bake or broil the chicken in the oven before adding the topping
Add chopped artichokes or olives to the bruschetta topping for another variation
Make it a Meal! Serve With:
Roasted Rosemary Potatoes
Rainbow Veggie Rice
Quick Instant Pot Potato Cauliflower Mash
More Whole30 Chicken Recipes
Need more inspiration for different ways to cook chicken on your Whole30? Try these favorites:
Whole30 Rosemary Chicken Salad
Instant Pot Cool Ranch Chicken
Instant Pot Creamy Herbed Chicken Stew
Whole30 Curried Chicken Salad with Apples
Paleo Pesto Chicken Kabobs
Whole30 Bruschetta Grilled Chicken – classic fresh bruschetta flavors take ordinary grilled chicken to another level! 4.75 from 4 votes Pin Course: Main Course Cuisine: Italian Keyword: bruschetta, grilled chicken, paleo bruschetta, whole30 bruschetta, whole30 chicken Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4 servings Calories: 265kcal
- 1.5 lb boneless skinless chicken breasts, sliced thin
- 1 cup diced fresh tomatoes
- 1 tablespoon chopped fresh basil leaves
- 1 teaspoon extra virgin olive oil
- salt and pepper
- 1 cup balsamic vinegar
- Preheat grill over medium high heat. Season chicken breasts with salt and pepper (or marinate ahead of time.) Place chicken on grill and cook until no longer pink, turning once throughout cooking.
- In a small bowl, combine tomatoes, basil, olive oil, and salt and pepper to taste. Stir and set aside.
- To make balsamic glaze: place vinegar in a small sauce pan and heat over medium high heat until comes to a gentle boil. Reduce heat to low and simmer for about 10-15 minutes, until vinegar begins to thicken enough to coat a spoon.
- Place tomato/basil mixture over the grilled chicken and drizzle balsamic glaze over top. Serve immediately.
Calories: 265kcal | Carbohydrates: 12g | Protein: 36g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 213mg | Potassium: 789mg | Sugar: 10g | Vitamin A: 390IU | Vitamin C: 7.2mg | Calcium: 29mg | Iron: 1.2mg Tried this recipe?Mention @tastythin or tag #tastythin!
Whole30 Chicken Salad
This Waldorf inspired Whole30 Chicken Salad recipe has me convinced that, in a hypothetical universe in which every Whole30 recipe is as easy and delicious as this one, I might actually not just survive on a Whole30/Paleo diet, I’d thrive.
Creamy, chunky, wholesome, and bright, this Whole30 Waldorf Chicken Salad has been a regular in my healthy meal rotation.
I originally created this recipe (which is both Paleo and Whole30 friendly) because you all loved my Whole30 Vegetarian Power Bowls (it’s the #1 healthy recipe of 2018!), and these Whole30 Meatballs and this Whole30 Salmon have been crowd favorites too.
These days, I make (and remake) this everyday Paleo chicken salad because I love how it tastes, the way I feel after I eat it, and the fact that it proves you don’t need to be a gourmet chef to make nutritious meals that taste fantastic.
Even if you aren’t following a Paleo or Whole30 diet (I am not), this easy chicken salad is well worth adding to your healthy meal arsenal.
The ingredient lineup is well rounded and the flavors are satisfying and complex, and because this Whole30 chicken salad can last several days in your refrigerator, it offers max payoff for your cooking efforts.
I like to whip up—and I do mean whip up; this easy chicken salad recipe is FAST—a batch on Sunday then eat it in various forms throughout the week.
Sometimes I keep it extra light as Whole30 chicken salad lettuce wraps; other times, I like to toast a few slices of bread and make a Waldorf chicken salad sandwich.
No matter how you serve it, this Whole30 Chicken Salad is one of those prized recipes that manages to fill you up without weighing you down.
Waldorf Chicken Salad: The Recipe Inspiration
This Whole30 easy chicken salad recipe is a riff on a classic Waldorf chicken salad.
For the curious, Waldorf chicken salad gets its name from New York City’s Waldorf-Astoria Hotel, where it was created in 1896 not by a chef but by the maître d’. The original version of this salad contained only apples, celery, and mayonnaise.
These days, you’re more likely to see Waldorf chicken salad jazzed up a bit. Almonds and grapes (in place of the apples) are my favorite spins. The grapes can last longer in the refrigerator, and the nuts are crunchy, toasty, and make the chicken salad all the more delicious.
No fresh grapes on hand? You can also make this Waldorf Chicken Salad with dried cranberries.
The Making of a Simple and Scrumptious Whole30 Chicken Salad Recipe
My biggest challenge to creating a Whole30 chicken salad recipe was the mayo.
While you can have certain brands of mayo on Whole30, they are hard to find at average grocery stores and are pricey. Most following a Whole30 diet (or the Paleo diet) opt to make mayo themselves from scratch.
Since I was looking for quick and easy Whole30 lunches (and since my lifelong aversion to mayo is showing no signs of remission), I decided to skip the mayo completely.
To make healthy chicken salad, I’d usually opt to replace the mayo with yogurt like in my Greek Yogurt Chicken Salad, but since dairy is a Whole30 no-no, I needed a different option.
Tahini is a rich, creamy, lightly nutty paste made from sesame seeds.
Tahini’s most popular use is in hummus, but I love it just as much in salad dressings. You can find it in most grocery stores (check the international foods aisle), and the leftovers can last in your refrigerator for six months or longer.
Ways to Serve Whole30 Chicken Salad + Recipe Twists
Once you have a big, beautiful bowl of this chicken salad in your refrigerator, you have many tasty ways to use it! Here are a few serving ideas, as well as different spins on the recipe.
- Whole30 Chicken Salad Lettuce Wraps. I thought eating these out of lettuce cups would feel kind of sad, but it is scrumptious. They are refreshing, filling, and do not feel like “diet” food whatsoever.
- Whole30 Waldorf Chicken Salad and Crackers. While regular crackers are not approved for Whole30, you can find Whole30-approved crackers sold in some grocery stores or make your own from almond flour (this recipe is just one that I came across). If you aren’t following Whole30, I like this with a wheat-based cracker or even classic buttery entertainment crackers.
- Whole30 Green Chicken Salad. Serve over mixed greens. Feel free to add other extras, like grated carrots or beets for color and crunch.
- Waldorf Chicken Salad Sandwich. If you aren’t following Whole30, try this on top of lightly toasted whole wheat bread.
- Whole30 Grilled Chicken Salad. While I usually make this recipe following my easy method for How to Cook Shredded Chicken, you can swap diced, grilled chicken instead.
- Whole30 Chicken Salad Curry. Follow this recipe for my Chickpea Salad Sandwich, but swap diced or shredded chicken for the chickpeas, tahini for the Greek yogurt, and omit the honey.
- Simple Paleo Chicken Salad. This recipe is already Paleo! No adjustments needed. It’s the perfect everyday Paleo chicken salad just as is.
For those looking for additional Whole30 chicken recipes, Paleo recipes, and more, check out my collection of Whole30 Recipes.
Even if you aren’t following a Whole30 diet or Paleo diet, these recipes are easy to make, healthy, affordable, and super scrumptious. Each will be a worthy addition to your recipe routine!
5 from 20 votes Leave a Review ” Yield: 6 servings Prep Time: 20 mins Total Time: 20 mins Waldorf-style Whole30 Chicken Salad recipe with chicken, grapes, celery and almonds in an easy tahini dressing. Simple, delicious, and great for lunches!
- 1/4 cup raw sliced almonds or raw walnut halves
- 2 cups 1/2-inch-diced cooked boneless skinless chicken breasts
- 1 1/2 cups seedless red grapes — halved
- 3 medium stalks celery — diced (scant 1 1/2 cups)
- 1 large green onion — thinly sliced (about 3 tablespoons), or 2 small/medium green onions
- 2 tablespoons chopped fresh dill
- 1/4 cup tahini
- 1/2 teaspoon kosher salt — plus additional to taste
- 1/2 teaspoon black pepper — plus additional to taste
- 1/8 teaspoon garlic powder — plus additional to taste
- 1 tablespoon apple cider vinegar
- 5 tablespoons hot water — plus additional as needed
- Bib or romaine lettuce
- Toast the nuts: Preheat the oven to 350 degrees F. Spread the nuts in a single layer on an ungreased baking sheet. Bake for 6 to 8 minutes (for almonds) or 8 to 10 minutes (for walnuts) until crisp, fragrant, and toasted. Set a timer and do not walk away from the oven during the last few minutes, as nuts can burn the moment you stop watching. If using almonds, transfer to a small bowl; if using walnuts, transfer to a cutting board, then let cool a few minutes and roughly chop.
- Place the diced chicken, grapes, celery, green onions, dill, and toasted nuts in a large bowl.
In a small bowl, add tahini, salt, pepper, and garlic powder. Whisk to combine. Add the apple cider vinegar, then the hot water, and stir until smooth. Add additional hot water 1 tablespoon at a time, until you have a smooth, pourable sauce that seems like a thick dressing.
- Pour the tahini mixture over the chicken mixture and toss to coat. Taste and add additional salt and pepper as desired. If time allows, refrigerate for 2 hours. Serve piled inside lettuce cups and enjoy!
- *To cook the chicken in the Instant Pot, see this post for Instant Pot Chicken.
Course: Main Course Cuisine: American Keyword: Whole30 chicken salad, Whole30recipes All text and images © Erin Clarke / Well Plated.
Amount per serving (1 of 6, about 3/4 cup) — Calories: 208, Fat: 10g, Saturated Fat: 1g, Cholesterol: 49mg, Carbohydrates: 9g, Fiber: 2g, Sugar: 5g, Protein: 22g
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
Like this Recipe?
Delicious, filling and anything but boring, these 30 Paleo Chicken Recipes will keep your taste buds happy and give you ideas for easy weeknight dinners. Each recipe is Whole30 compliant too!
It’s all in how you make it
Since chicken is such a versatile dish, we wanted to showcase the variety of healthy flavors you can get with chicken and also the different methods to prepare it. Grill it, throw it in your crockpot and slow cook it, save time with your Instant Pot or throw everything on one sheet pan or in one big skillet. We have options for each method here. No matter what you are looking for, we have something for you in this Paleo and Whole30 chicken recipe roundup!
Sharing some of our favorite people
The fun part about doing these round up posts is that we get to share some of our favorite bloggers and their amazing recipes. For this post we’ve included Paleo chicken recipes from Real Food With Jessica, I Heart Umami, 40 Aprons, Healthy Little Peach, The Movement Menu and The Real Food Dietitians (plus a few others). We are certain that you can find just the healthy chicken recipe you are craving in this list.
Here are the 30 Paleo and Whole30 Chicken Recipes
1. Creamy Tuscan Chicken from Real Simple Good
2. Chicken Pot Pie Soup from Real Food with Jessica
3. Kung Pao Chicken from The Movement Menu
4. Whole30 Chicken Nuggets from 40 Aprons
5. Grilled Pineapple Chicken from Real Simple Good
6. Buffalo Chicken Stuffed Sweet Potatoes from The Real Food Dieticians
7. Coconut Curry Chicken Meatballs from The Bewitchin Kitchen
8. Buffalo Dill Chicken Salad from Healthy Little Peach
9. Creamy Herb Mushroom Chicken from The Whole Cook
10. Chicken Fajita Bake from Real Simple Good
11. Chicken Shawarma Salad from Our Salty Kitchen
12. Baked Buffalo Wings from Real Food with Jessica
13. Creamy Garlic Chicken Skillet from Real Simple Good
14. Chicken Satay with Sunbutter Sauce from Real Food with Jessica
15. Chicken Cabbage Stir Fry from I Heart Umami
16. Creamy Tomato Artichoke Chicken from 40 Aprons
17. Buffalo Chicken Patties from Healthy Little Peach
18. Coconut Lime Chicken from Real Simple Good
19. Chicken Avocado Boats from The Movement Menu
20. Hawaiian Shredded Chicken from The Real Food Dieticians
21. Paleo Greek Chicken Skillet from Physical Kitchness
22. Sweet Potato Chicken Pad Thai from Real Simple Good
23. Chicken and Broccoli Stir Fry from I Heart Umami
24. Everything But the Bagel Chicken Wings from Whole Kitchen Sink
25. Instant Pot Butter Chicken from Real Simple Good
26. Instant Pot Cashew Chicken from Whole Kitchen Sink
27. Chipotle Chicken Skillet from Whole Kitchen Sink
28. Buffalo Chicken Stuffed Spaghetti Squash from The Real Food Dieticians
29. Balsamic Chicken with Mushrooms and Thyme from Slender Kitchen
30. Paleo Chicken Alfredo Pasta from Just Jessie B
This is seriously the best chicken marinade recipe! I have made this marinade a hundred times and it always makes a super flavorful, cut-it-with-a-fork tender chicken breast. You will love the flavor and it’s so easy and healthy too!
My third-born son is by far my pickiest eater. I used to make separate meals for my younger two boys because I knew that they wouldn’t eat what I was making for the rest of my family. I know, tsk tsk! Several months ago, I decided that I was sick and tired of making two different meals every might! So I decided to start making my younger two eat what we were all eating.
It was tough at first (lots of tears!) but after a few weeks, they sort of got in the groove of eating what we were all eating. I started to get to know what they liked and didn’t like and adjusted my recipes that way.
I found that my boys’ favorite protein was chicken. I have to admit that I’m really really picky about chicken. I don’t buy those cheaper value packs of chicken because I don’t like the way they taste and I always have to marinate my chicken breasts or I won’t like it. High maintenance, right?! 😉
I’ve tried many marinade recipes over the years but this chicken marinade recipe is one of my favorites. I love it because it uses simple ingredients I usually have on hand. It takes very little time to throw together, too. It’s clean eating, adds so much flavor, makes the chicken super tender and juicy and it’s healthy!
I put all the ingredients into a Ziplock bag and shake then add the chicken and marinate, usually overnight. The next day I throw it on the grill and the chicken comes out perfect every time!
I’ve also used this chicken marinade recipe to make meal plan dinners. What I do is cut the chicken into cubes before throwing into the marinade and then the next day, (or day of depending on how much time I have) I pour it all into a sheet pan and bake and then separate into containers with quinoa and veggies. This chicken marinade recipe is such a great way to eat chicken! I hope you’ll give it a try!
The Best Chicken Marinade Recipe!
This is seriously the best chicken marinade recipe! It always makes a super flavorful, cut-it-with-a-fork tender chicken breast. You will love the flavor! 0 from 0 votes Pin Course: Dinner Author: Jenn
- 1/2 cup olive oil
- 1/4 cup lower-sodium soy sauce OR liquid aminos
- Juice from 1 lemon about 1/4 cup
- 2 Tbsp. Worcestershire sauce
- 1 1/2 tsp. black pepper
- 2 Tbsp. Dijon mustard
- 2-3 cloves garlic finely minced
- 2-3 lbs. chicken breasts
- Combine all ingredients into a large storage bag. Shake to combine all ingredients. Add chicken and marinate in refrigerator for several hours, or overnight.
- Grill or bake your chicken until cooked through, 165ºF when inserted with meat thermometer. Enjoy!
16 Whole30 Chicken Recipes: Perfect Poultry For The Program
There’s a lot of buzz around the Whole30 program right now and it’s concept is simple: it only takes 30 days to change your eating habits, your relationship with food, and notice a significant boost in your physical health and mental well-being.
If you love chicken and want to give the Whole30 program a go, then why not try some of the best Whole30 chicken recipes around? These 16 tasty poultry-based recipes will keep hunger at bay and definitely stop your taste buds from getting bored.
1. Coconut Lime Chicken
This coconut lime chicken recipe comes from A Saucy Kitchen. This mouth watering dish can be made in one pan using chicken breast, coconut milk, lime juice, cilantro, and chili.
2. Walnut Crusted Lemon Chicken Piccata
This lemon chicken piccata with a walnut crust was made by the good folks over at Wholesomelicious and can be easily recreated with chicken breast, lemon, garlic, and walnuts.
This one pan meal takes the stress out of cooking as it only takes twenty minutes to cook – doesn’t get much easier than that!
3. Whole30 Chicken & Broccoli Casserole
This Whole30 chicken and broccoli casserole recipe originates from Grass Fed Girl.
It can be made from chicken, mushrooms, broccoli, coconut milk and eggs. This casserole is a great go-to meal that the whole family can enjoy! The kids will be asking for seconds before you know it!
4. Chicken & Bacon Salad in Sweet Potato Boats
This scrumptious chicken and bacon salad served in sweet potato boats can be found over at Just Paleo Food. It is made from chicken, bacon (Whole30 compliant bacon of course), arugula, garlic, onion and yams. These sweet potato boats are the ultimate in game time food, great for munching on when you’re watching the big match.
5. Mango Chicken with Cauliflower Rice
This mango chicken with cauliflower rice recipe hails from Food Faith Fitness. It contains chicken, ginger, mango, garlic and minced ginger. This sweet and spicy chicken is high in protein and is great for an energy boost.
6. Weeknight Roast Chicken
This roast chicken recipe can be found at Nom Nom Paleo. It is made from whole chicken, tarragon, chicken broth, lemon juice and ghee. A traditional Sunday roast on a weeknight is just the thing for those who want a hearty Whole30 meal on a Wednesday instead!
7. Classic Chicken Broth
Over at Noshtastic you can find this tasty and simple chicken broth recipe. It is a staple ingredient in a huge variety of Whole30 recipes, and best of all, it can be frozen for use later. The stock is made from a whole chicken, carrots, celery, onion, parsley and bay leaves.
8. Whole30 Chicken Avocado & Lime Soup
The chicken avocado lime soup recipe can be found at House of Nash Eats. Just the thing to heat you up on a chilly afternoon, this dish is warm, comforting and above all, delicious. This Whole30 soup can be made from chicken broth, jalapenos, radishes, avocados, lime juice and cilantro.
9. Roasted Lemon Chicken & Green Beans Sheet Pan
If you’re looking for something to tickle your taste buds, then this roasted lemon chicken recipe is just for you. Created by the amazing Kalyn’s Kitchen, using chicken thighs, lemon juice, thyme and green beans.
10. Spicy Thai Chicken Zoodle Soup
An amazingly flavorful dish, this spicy Thai chicken zoodle soup can be found at Fashionable Foods. This zingy soup that eats like a meal can be recreated using chicken breasts, scallions, Thai chili and spiralized zucchini noodle with squash noodles.
11. Crispy Chicken Skillet with Artichokes, Beets, Lemon & Olives
For those who hate doing the dishes, this one pan crispy chicken recipe from So Let’s Hang Out is made for you! This earthy dish includes chicken thighs, onion, garlic, artichokes, beet, olives and lemon. The sweetness of the beet is a great contrast between the tart lemons and salty olives.
12. Whole30 Chicken Cobb Salad To Go
Mason jar salads are really trendy right now, but they just so happen to practical too. This Whole30 compliant chicken cobb salad is a great lunch on the go and can be found at Paleo Newbie. Grab a wide mouthed mason jar and stack with vinaigrette, chicken, cucumbers, tomato, egg and more.
13. Creamy Spiced Apple Pecan Chicken
Another delicious treat by Wholesomelicious, this creamy chicken recipe is yet another fantastically flavoursome dish. It contains chicken breast, apples, pecans, garlic, coconut milk and an array of spices. This hearty recipe is a great dinner party dish that will please everyone.
14. Balsamic Chicken With Mushroom & Thyme
This balsamic chicken recipe comes from Slender Kitchen. It is made with chicken breast, garlic, mushrooms, chicken broth, balsamic vinegar, and thyme. This Whole30 chicken dish is both sweet and tangy, not only does it look and smell like it’s straight from a restaurant, but it’s simple enough to cook on a hectic weeknight.
15. Hot & Smoky Chicken Wings
This hot and smoky chicken wings recipe is from The Wonky Spatula. It is made using chicken wings, chili flakes, cayenne pepper, garlic, and cumin. These beauties are a great addition to any barbecue or party!
16. Stovetop Pulled Tandoori Chicken
There are few things in this world as mouth watering as pulled meat, and this dish is no exception to the rule! This pulled tandoori chicken recipe is from The Big Man’s World and can be whipped up using chicken breast, chicken broth, coconut milk, turmeric, smoked paprika and cayenne pepper.
We hope you enjoyed our collection of Whole30 compliant chicken recipes! Did we miss any of your favorites? Share your top chicken recipes in the comments down below.
Thai food is one of the genres of food I really love and that always feels like comfort food to me! It used to be my go-to before I started eating Paleo, and it’s our favorite date night when we decide to eat out these days. I have to admit though, this Paleo and Whole30 friendly coconut lime chicken really takes me back to a trip to Thailand several years ago. It’s so flavorful, fresh and satisfying!
Back In Time
Many years ago I traveled to Thailand – it was the most spontaneous thing I’d ever done in my life. I purchased my airfare the week before I left and then packed up, hopped on a plane and met a couple of friends in Seoul, Korea where we boarded another plane to Bangkok. I’m not spontaneous or a risk-taker (at least I wasn’t then, but I’ll get into that more later). And then out of nowhere, this trip was the most soul-lifting experience, a much-needed rest and recovery, and it was also so much fun! The first time we made this Paleo and Whole30 coconut lime chicken, I was taken right back to my time in Thailand. Isn’t it funny and cool how scents and tastes can transcend time and put you right back into a memory?! If you’ve ever been to Thailand or had authentic Thai food like Tom Kha soup, you will get what I’m talking about when you taste this coconut lime chicken. You’ll feel like you just sat down to table full of all the tasty family style dishes.
Maybe The Beginning Of My Healing Journey
I believe the food in Thailand can vary a bit depending where you are located in the country, but some of my favorite dishes came from the street food on the coast of Krabi – these women and their daughters would cook you up the most delicious meals right there at their little street carts, and it was so fresh and authentic. I had no idea until then that butter and egg yolks were naturally more of an orange color than the dull yellow many of us are accustomed to in the United States. But the flavors, the textures, the smells, all of it was so amazing. And every time we make this coconut lime chicken I am reminded of how fondly I look back on this trip. And it was not too long after my visit to Thailand that I started looking into my diet and lifestyle more. I came home feeling so happy, relaxed and nourished, and I really started to wonder why. I started to take a more honest look at my life and what I was doing, where and how I was spending my energy and what was and was not serving me.
Hindsight Is 20/20
I didn’t figure it out quickly and really these were the just the beginnings of building blocks – and let’s be fully transparent here – I still don’t have it all figured out. But what I do know looking back is that I probably felt so good when I got home because so many of the daily stresses and worries were removed from my life for almost two full weeks. I ate real food in its most natural state, and spent time in nature. I had no idea that all these things have such a huge impact at the time, but slowly from this trip forward I started making changes. I gave up a more high-profile, super stressful job and moved to a less stressful and less time-consuming role. I began teaching barre classes more and spending more time mentoring others (a passion of mine). I can see now that all these pieces were starting to fall into place, little by little like building blocks.
Taking Risks + Living Out Loud
Like I said at the beginning of this post – I’m not super spontaneous or much of a risk taker (or at least I wasn’t and neither was Justin). I would say I’m still not overly spontaneous, but I’ve gotten more comfortable taking risks, and what I’m learning is that all the magic is there when you step outside of your comfort zone. Tip your toes in the water right outside your comfort zone. Just see how it feels. Does it excite you? Does it scare you? Does it make your soul shine? The answers are probably yes to all of the above.
And for reals, Justin and I both decided to take the biggest risk of our lives to date just about two years ago – we quit our stressful, corporate jobs, sold our houses and moved to a smaller town. We set up shop in our in-home office and started working on this blog full-time, creating delicious yet easy and approachable Paleo and Whole30 recipes, like this coconut lime chicken.
We decided for maybe the first time in our lives to follow our passion and our hearts. It was crazy! Our families thought we were insane! They thought we just needed a break from real life for a little while. But here’s the thing – we realized that “real life” is whatever you make it to be, and we decided we wanted to live life on our own terms. To create the kind of life we love waking up to every day, to help people and develop deeper, more meaningful connections with one another and others.
Some Other Thai + Asian Inspired Recipes To Try
SWEET POTATO CHICKEN PAD THAI CHOPPED THAI SHRIMP SALAD SPICY PINEAPPLE CAULI FRIED RICE PALEO POTSTICKER NOODLE BOWLS PALEO ASIAN MEATBALLS NOODLE BOWL SWEET POTATO PORK FRIED RICE
Your Turn To Try Our Coconut Lime Chicken
Quick, easy and full of flavor – you’ll love this coconut lime chicken! Make some, and then turn it into a bowl by adding some greens and rice or cauliflower rice. You know…bowls are life! Let us know it goes by leaving a comment below. Also, take a photo and tag us on Instagram @realsimplegood, so we can check it out! Already follow us on Instagram?! Great! If not, make sure to give us a follow, so we can stay connected!
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Coconut Lime Chicken (Paleo, Whole30 + Keto)
4.23 from 118 votes Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4 Calories: 502kcal Author: Justin + Erica Winn I really love Thai food and it always feels like comfort food to me! This Paleo and Whole30 friendly coconut lime chicken is so flavorful, fresh and satisfying!
- 1 shallot, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated on a microplane
- 1/4 cup fresh cilantro, chopped (plus more for topping)
- 1/3 cup lime juice (about 2 limes)
- 4 chicken breasts
- 2 tbsp avocado oil (or coconut oil)
- 1/4 cup chicken broth
- 1.5 cups full fat coconut milk
- Salt and pepper
- Lime slices for topping (optional)
- Prep shallot, garlic, ginger and cilantro as noted. Juice limes and set aside.
- Place the chicken breasts between two pieces of parchment paper and pound them down to make them even in thickness. Sprinkle each side of the chicken with salt and pepper.
- Heat a large skillet over medium heat and add avocado oil.
- Once hot, add the chicken to the pan (you may have to cook the chicken in 2 batches depending on the size of your pan). Cook, without disturbing for 3-4 minutes, until a nice brown crust has formed. Flip and cook another 3-4 minutes on the other side, until the chicken is mostly cooked through.
- Remove chicken from the skillet and set aside. Lower the heat to medium.
- Add more oil if needed and add the garlic and shallot to the pan. Cook, stirring constantly, for 1-2 minutes.
- Add chicken broth, coconut milk, lime juice, ginger and cilantro to the pan. Stir to mix, scraping up any browned bits remaining in the pan from when you cooked your chicken.
- Add the chicken breasts back to the skillet with the sauce. Cover and turn heat down to low. Simmer for 5 minutes, or until the chicken is fully cooked.
- Serve with vegetables, potatoes, rice or cauli rice. Spoon some sauce over everything for serving. Sprinkle with cilantro and garnish with lime slices (optional).
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here. Calories: 502kcal | Carbohydrates: 6g | Protein: 50g | Fat: 31g | Saturated Fat: 18g Tried this recipe?Take a picture and tag @realsimplegood so we can see it!
12 Fabulous Whole 30 Chicken Dinner Recipes!
- Total: 446
Being on Whole 30 can change your life and your health, but it can also get a little dull unless you know how to shake it up with flavorful spices, sauces and sides. These 12 Fabulous Whole 30 Chicken Dinner Recipes are colorful, full of flavor, delicious and visually stunning!. And to keep your taste buds hopping I’ve included Italian, Thai, Portuguese, Indian, Moroccan, Grilled and good old fashioned southern chicken recipes in this collection. Each has a tasty sauce, dressing, gravy, dip or topping to keep things interesting!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)
One Skillet Keto Portugese Style Chicken from Beauty and The Foodie
Grilled Chicken With Strawberry and Arugula Salad from Cook with Me Darling
Whole 30 Nashville Chicken Salad with Hot Mama Dressing from The Kitcheneer
Herbed Chicken Breasts with Asparagus and Mustard Vinaigrette from me, The Organic Kitchen
Chicken Tangine with Lemons, Dates and Apricots from Calm Eats
Mediterranean Paprika Rubbed Chicken Breasts with Olive Tapenade and Asparagus from me, The Organic Kitchen!
Instant Pot Sesame Orange Chicken over Cauliflower Rice from Paleo Scaleo
Whole 30 Chicken Bruschetta and Zoodles from me, The Organic Kitchen
Italian Chicken Meatballs and Sweet Potato Spaghetti from Strength and Sunshine
Easy Moroccan Chicken with Cauliflower Rice from The Organic Kitchen
Thai Green Curry Paleo Sheet Pan Chicken and Vegetables from What Great Grandma Ate
Tandoori Style Chicken with Mango Chutney and Cauliflower Rice from me, The Organic Kitchen
That About Sums It Up!
One of my favorite parts about the Whole 30 program is that it turns you into a better cook! I hope you enjoy these recipes and your Whole 30 learning experience ~ Linda Spiker
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This healthy creamy Tuscan chicken with artichokes is such an amazing Italian dinner recipe, and it’s good for you, too! Whole and paleo, it’s dairy-free but still super creamy, loaded with spinach, sun-dried tomatoes, and artichoke hearts. It’s a quick and easy skillet dinner, perfect for a weeknight. One of our favorite paleo recipes.
If there’s anything I can’t resist, it’s Jason Momoa and his sense of humor any chicken dish with artichokes in it.
Bonus sun-dried tomatoes? Hello. Bonus bonus fresh spinach? Yes yes yes. Bonus bonus bonus creamy garlicky sauce that goes just perfectly over the tender chicken breasts and, oh, I don’t know, some crispy roasted potatoes? I. Am. There.
This healthy creamy Tuscan chicken conveniently ticks all of those boxes, and that’s why I am absolutely and positively obsessed with Jason Momoa and his sense of humor. But also this healthy creamy Tuscan chicken with artichokes. I mean, the Jason Momoa thing is just kind of independent of everything else, right? Right.
What I really love about this healthy creamy Tuscan chicken is that it is so dang quick and so dang easy. The ingredients in the recipe are real elements to the dish: chicken, artichoke hearts, spinach, etc., and there aren’t too many supporting ingredients. That makes it super duper easy to throw together on a weeknight for a quick Italian skillet dinner. It’s really one of our favorite paleo recipes!
Did I mention it comes together in about 30 minutes? Because yeah. I’m into that.
Why we love this healthy creamy Tuscan chicken so. dang. much.
- It’s quick and easy, making it the perfect Italian recipe for a weeknight dinner.
- The sauce is dairy-free but still oh so creamy, and it’s perfect with plenty of garlic, fresh spinach, sun-dried tomatoes, and artichoke hearts.
- The chicken breasts are cooked perfectly until they’re so tender, not at all dry.
- It’s a healthy, Whole30, paleo, dairy-free, gluten-free, and grain-free recipe, so it’ll suit just about anyone!
- You can leave out 1 of the 3: sun-dried tomatoes, spinach, or artichoke hearts if you or one of yours isn’t a big fan of it. Keep the other two, though, for a real Tuscan chicken flavor!
- If you eat dairy or are keto, opt for half-and-half in place of the coconut milk or cream.
- Use chicken thighs instead of the chicken breasts: sear them skin side down in avocado oil for 8 minutes or until the skin is golden brown and crispy. Flip and bake in a 375º F oven for 14 minutes. Remove pan from the oven and set chicken thighs aside. Pour off grease and continue with the recipe, starting with adding the butter or ghee.
How do you make healthy Tuscan chicken?
- Start by searing your chicken: cook well-salted chicken breasts 5-6 minutes per side in a little avocado oil over medium-high heat in a large skillet. Remove your chicken when cooked and let rest on a plate or cutting board while you make your sauce.
- Clean out your skillet if it’s burnt at all, then add your butter, ghee, or avocado oil. Sauté your shallot until softened, a few minutes, then add your garlic and sauté, stirring constantly about 30-60 seconds, or until fragrant.
- Next, add your coconut cream or milk and stir well. Add in your spinach, sun-dried tomatoes, artichoke hearts, and stir. Simmer about 5 minutes or until spinach is wilted, the sauce is a bit thickened, and flavors are melded.
- Serve over whatever speaks to you: roasted chicken, cauliflower rice, zoodles, regular pasta, etc.
What sides go with Tuscan chicken?
To go with this paleo Tuscan chicken recipe, I roasted a handful of small yellow potatoes in a generous drizzle of avocado oil with plenty of salt. Of course, if you’re on no particular diet, you could serve this recipe over pasta, like orzo or even fettuccine, or zoodles (zucchini noodles!) if you like.
If you opt for roasted potatoes, try this:
- Preheat your oven to 425º F. Slice your small yellow or fingerling potatoes lengthwise and toss them with avocado oil until coated. Sprinkle with plenty of salt and place them cut side down.
- Roast until golden brown and crispy on the cut side, about 15-20 minutes. The potatoes should slide around the pan relatively easily when they’re cooked crisp enough. Transfer to your serving bowls and place your chicken on top. Spoon plenty of sauce oven!
If you’re on a Whole30:
- Make sure you use ghee instead of butter.
- Do not serve over pasta! You will be sad because you’ll have to start over. But here’s your fair warning. Also, learn the rules of Whole30.
- Try roasted potatoes or cauliflower rice to serve this healthy creamy Tuscan chicken over!
Other paleo recipes you’ll love:
- Creamy Tomato Artichoke Chicken (Whole30, Paleo)
- Best Ever Paleo Italian Meatballs with Creamy Tomato Sauce (Whole30, Paleo)
- Healthy Zuppa Toscana (Whole30, Paleo)
- Bruschetta Chicken (Whole30, Paleo)
4.94 from 15 votes
Healthy Creamy Tuscan Chicken with Artichokes (Whole30, Paleo)
A rich and creamy healthy Tuscan chicken with fresh spinach, sun-dried tomatoes, and artichoke hearts. Whole30, paleo, and dairy free, the chicken is so tender, and the sauce is so full of flavor, making it a perfect quick and easy Italian weeknight dinner recipe.
Course Main Course Cuisine Italian Keyword chicken, dinner, italian Prep Time 5 minutes Cook Time 25 minutes Total Time 30 minutes Servings 4 people Calories 373 kcal
- 4 chicken breasts uniformly sized
- 1 tablespoon avocado oil plus more as needed
- 1 tbsp ghee butter, or avocado oil, see note
- 2 shallots minced, about 1/2 cup
- 3 cloves garlic minced
- 1 13.5-ounce can coconut cream or full-fat coconut milk
- 2 cups fresh spinach packed
- 1 14-ounce can quartered artichoke hearts drained
- 1/2 cup sun-dried tomatoes sliced
- Cook your chicken: sprinkle both sides of chicken with plenty of salt. Heat avocado oil in a large skillet over medium-high heat until oil is shimmering. Carefully place chicken breasts in skillet and cook 5-6 minutes per side, depending on the thickness of the breast, or until chicken is browned and firm. Transfer to a plate.
- Clean out your pan if it has browned or burnt residue, then return to medium heat. Add butter, ghee, or avocado oil, and when hot, add shallot. Sauté shallot until soft, stirring occasionally, then add garlic. Cook, stirring constantly, until fragrant, about 30-60 seconds.
Pour in your coconut cream; stir well. Add in your spinach, sun-dried tomatoes, and artichoke hearts; stir. Simmer until flavors are well combined and the sauce has slightly thickened about 5 minutes. Serve over roasted potatoes (see note), cauliflower rice, zucchini noodles, spaghetti squash, or pasta.
If you’re on a Whole30 or are strictly paleo, use ghee here. If you’re not on any particular diet or include grass-fed butter as part of your paleo diet, use butter. If you’re totally dairy free, use avocado oil.
To make roasted potatoes:
- Preheat your oven to 425º F. Slice your small yellow or fingerling potatoes lengthwise and toss them with avocado oil until coated. Sprinkle with plenty of salt and place them cut side down.
- Roast until golden brown and crispy on the cut side, about 15-20 minutes. The potatoes should slide around the pan relatively easily when they’re cooked crisp enough. Transfer to your serving bowls and place your chicken on top. Spoon plenty of sauce oven!
Nutrition Facts Healthy Creamy Tuscan Chicken with Artichokes (Whole30, Paleo) Amount Per Serving Calories 373 Calories from Fat 117 % Daily Value* Fat 13g20% Saturated Fat 4g25% Cholesterol 154mg51% Sodium 310mg13% Potassium 1441mg41% Carbohydrates 11g4% Fiber 2g8% Sugar 6g7% Protein 50g100% Vitamin A 1595IU32% Vitamin C 14mg17% Calcium 50mg5% Iron 2.6mg14% * Percent Daily Values are based on a 2000 calorie diet. 230