Get a taste of fried chicken without deep frying with these crispy Paleo Coconut Chicken! They are Whole30-friendly and SO yummy dipped in “honey” mustard sauce.
Are you a fried chicken or chicken nuggets lover? If yes, I think you are going to love this recipe! This Paleo Coconut Chicken has all the crunchy crispiness of a fried chicken without the deep frying, and it’s made with all the healthy, good-for-you ingredients.
Crispy Paleo Coconut Chicken Recipe
Not only is this recipe paleo and gluten free, this recipe is Whole30-compliant and low carb, coated with healthy shredded coconut that gets so crunchy and delicious in the oven. And the best part? You can make it in under 30 minutes so it can be a quick and easy meal on a busy weeknight that even your kids will love!
Don’t Forget the “Honey” Mustard Sauce!
While the Paleo Coconut Chicken is delicious on its own, what make it really shine is the “Honey” Mustard Sauce. This sauce is made Whole30 by using medjool dates instead of honey but you’ll never notice the difference! It’s actually the same exact recipe as this one, and it’s one of those sauces that you’ll want to put on everything. Make it if you don’t believe me! It’s actually one of my favorite sauces to put on anything savory.
I guest posted this Crispy Paleo Coconut Chicken with “Honey” Mustard Sauce recipe on Cheryl Malik’s blog, 40 Aprons, so go check it out there. I hope you enjoy it as much as I did!:
This Whole30 & Paleo Cashew Chicken is a quick and easy stir fry dinner, perfect on a weeknight! It’s full of flavor and delicious textures.
A good ol’ Asian stir fry is my go-to on weeknights when I need something quick and easy for me and my husband. It’s always fast and so flavorful at the same time. I made this Paleo Cashew Chicken for dinner when I only had chicken breasts on hand for protein. I’m usually not a huge fan of chicken breasts, so I like to add yummy sauces and textures to make them a bit more interesting, and this recipe did just that while adding a ton of flavor to the chicken!
Whole30 & Paleo Cashew Chicken Recipe
I love how there are so many components to this recipe: meaty chicken, crunchy cashews, with crispy bell peppers and green onions, all coated in the most delicious coconut aminos sauce. Best of all, it takes only about 20 minutes to make, and it’s a one pot dish so the clean up is a breeze.
How to Save Even More Time
If you want to save even more time when make this Whole30 & Paleo Cashew Chicken, you can buy pre-toasted cashews. I personally love toasting my own cashews because I think the flavor and the aroma are so much better when you do it yourself, but buying them toasted already will cut down on time and effort In making this dish.
Also, the leftovers will taste amazing and heat up really well, so you can make a double batch on an especially busy week to enjoy for a few days!
I guest posted this Whole30 & Paleo Cashew Chicken recipe on Lauren Geertsen’s blog, Empowered Sustenance, so go check it out there. I hope you love it as much as I do!:
This quick and easy Paleo Instant Pot Butter Chicken is so creamy and packed with flavor from the combination of delicious spices. Pair it with cauliflower rice for a great low carb, keto meal!
Anytime my husband asks where we should go out to eat for dinner, I always say Thai or Indian. We are so fortunate to live close to various immigrant communities, so we have some amazing ethnic cuisine spots that are authentic and so dang delicious.
I recently tried butter chicken for the first time at a local Indian restaurant, and I never knew how creamy and delicious it is. The only problem is that I didn’t realize it was made with cream, and being dairy intolerant, I was bloated for a long time afterward and it was not a pleasant experience.
Paleo Instant Pot Butter Chicken Recipe
But hey, I’m not the one to give up if I taste something yummy. I ended up recreating that delicious meal at home using coconut milk as the creamy base, and it turned out pretty darn fantastic. And even better, I made it in the Instant Pot which made it so easy and I just love how the whole thing turned out.
My homemade Paleo Instant Pot Butter Chicken comes together in less than 30 minutes and the whole process is so simple. The sauce is buttery and slightly spicy from the delicious combination of spices, and we just couldn’t get enough and went back for seconds.
Low Carb/Keto Side Options
We enjoyed this paleo Instant Pot Butter Chicken on top of white rice, but if you want to make it low carb and keto-friendly, you can also serve it with:
cauliflower rice
roasted veggies
zucchini noodles
or on its own!
I can’t wait to put this on rotation in the future on busy weeks. The leftovers reheat really well so it’s great for batch cooking, and it’s so good that you won’t mind eating it on repeat!
This quick and easy Paleo Instant Pot Butter Chicken is so creamy and packed with flavor from the combination of delicious spices. Pair it with cauliflower rice for a great low carb, keto meal!
Set Instant Pot to the Sauté setting and heat ghee in the pot until the Instant Pot indicates that it's "hot."
In the meantime, place the chicken in a bowl and add all the spices to it (from garam masala to ground black pepper) and gently toss together. Set aside.
Add onion, garlic, and ginger and cook stirring for 3-4 minutes until the onions are translucent.
Add the spice coated chicken to the pot and sauté for 5 minutes until mostly browned.
Add tomato sauce and stir together.
Close the lid of the Instant Pot. Set it on MANUAL for 5 minutes.
Once it beeps to a finish, let the pressure release naturally for 10 minutes.
Open the lid and stir in coconut milk.
Garnish with lime juice and parsley or cilantro, and serve over cauliflower rice!
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