Tag Archives: Chicken

Whole30 Cobb Salad (Paleo, Keto)

This delicious and filling Whole30 Cobb Salad contains all the flavors you love in a classic cobb with a healthier twist! I promise, you won’t miss the cheese at all.

Whole30 Cobb Salad

I know salads have a reputation of being “boring,” but my favorite meals with the most flavor are hearty salads with all the yummy ingredients. It all depends on what you add to a salad, and it’s important to include some delicious protein, fats, and textures to make them fun, vibrant, and keep you satiated for hours!

Whole30 Cobb Salad Recipe

This Whole30 Cobb Salad is a definitely a recipe that filling enough to be a meal on its own, and you’ll love it if you are a fan of classic cobb salads. It has hard boiled eggs, crunchy bacon, meaty chicken, along with the most refreshing combo of veggies like romaine lettuce, tomatoes, and avocado.

The only thing it doesn’t include is to make it Whole30 and paleo is the blue cheese, but I don’t think you’ll miss it at all. The dressing is simple but adds a ton of flavor without the cheese! BUT, if you are keto and/or you aren’t bothered by dairy, feel free to add it to your liking.

Whole30 Cobb Salad
Whole30 Cobb Salad

Great for Potlucks and Picnics

This Whole30 Cobb Salad can be made ahead of time and is actually quite portable! It’s especially great during the Spring and Summer, because it’s so refreshing and the great weather makes dining outside so much more pleasant. Plus it’s such a crowd-pleasing recipe!

If you do decide to travel with this Whole30 cobb salad, you do need to make a small change in the recipe to keep it fresh and delicious. Because the lettuce can get soggy once the dressing is on it, just follow the instructions as is without the lettuce. Once you are ready to serve, you can add the lettuce and toss gently before enjoying!

Whole30 Cobb Salad
Whole30 Cobb Salad
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Whole30 Cobb Salad (Paleo, Keto)

This delicious and filling Whole30 Cobb Salad contains all the flavors you love in a classic cobb with a healthier twist! I promise, you won’t miss the cheese at all. 
Course Main Course, Salad
Prep Time 5 minutes
Cook Time 18 minutes
Egg cooling time 5 minutes
Total Time 23 minutes
Servings 4 servings
Calories 521kcal

Ingredients

  • 3 eggs
  • 6 slices bacon sugar & nitrate free
  • 4 cups chopped romaine lettuce
  • 2 cups cooked chicken diced
  • 1 cup cherry tomatoes halved
  • 1 avocado diced or sliced
  • 3 stalks of green onions chopped

Dressing

Instructions

Hard-boiled eggs

  • Stovetop MethodBring water to a boil in a saucepan. Take out eggs straight from the fridge, then lower the eggs into the water gently, and let it come to a boil again. Once it does, lower the heat, and let the eggs simmer for 11 minutes. Prepare a large bowl with an ice bath. Once the eggs are done cooking, place them in the ice bath for at least 5 minutes. Peel the eggs under cold running water.
  • Instant Pot Method:  Pour 1 cup of water into the Instant Pot, and place a steamer basket or the trivet it came with over the water. Place the eggs on the steamer basket or the trivet. Close the lid, and make the sure the pressure valve is set to Sealing. Cook on high on Manual for 5 minutes, and prepare an ice bath. Once it beeps to a finish, quick release the pressure for slightly soft-centered eggs (like in my photos) or let it naturally release pressure for 5 minutes for true hard-boiled eggs. Immediately transfer the eggs to the ice bath and let them cool for at least 5 minutes before peeling.

Bacon

  • Fry bacon slices in a pan over medium heat until even browned and crisp, about 7 minutes.
  • Drain and roughly crumble. Set aside.

Assemble

  • Place romaine lettuce on the bottom of a large salad bowl.
  • Top with chicken, eggs, bacon, cherry tomatoes, avocado, and green onions.
  • In a separate bowl, combine all ingredients for the dressing and whisk together.
  • Drizzle over the salad and toss together gently before serving.

Notes

If you are making this ahead of time, follow the instructions but leave out the lettuce until it’s time to serve. 

Nutrition

Serving: 1serving | Calories: 521kcal | Carbohydrates: 8g | Protein: 27g | Fat: 42g | Saturated Fat: 9g | Cholesterol: 197mg | Sodium: 518mg | Potassium: 712mg | Fiber: 4g | Sugar: 2g | Vitamin A: 91.1% | Vitamin C: 18.9% | Calcium: 5.3% | Iron: 14.9%
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Paleo & Whole30 Sesame Chicken – Stovetop & Air Fryer Method

Forget takeout and enjoy this delicious paleo & Whole30 sesame chicken at home with all the healthy ingredients. You can make it on the stovetop or the air fryer!

Paleo & Whole30 Sesame Chicken

You all know I love me a really easy and quick recipe that’s healthy and perfect for weeknights. My work days are usually jam packed and spending a long time in the kitchen to make dinner is the last thing I want to to do at the end of the day.

Paleo & Whole30 Sesame Chicken Recipe

This paleo and Whole30 sesame chicken is one of those perfect recipes for those busy days that takes just 30 minutes to make and it tastes so much better than takeout! Chicken pieces are coated in tapioca starch and fried in either the air fryer or the stovetop to make them crispy and delicious.

These chicken pieces are then tossed in a delicious salty, sweet sauce that’s been reduced and thickened to cover the chicken in a sticky and shiny coat. It’s just perfection in a bite!

Paleo & Whole30 Sesame Chicken
Paleo & Whole30 Sesame Chicken

Making It Whole30-Friendly

If you’ve ever tried sesame chicken at a Chinese restaurant, the sauce is usually sweetened with honey, but to make this recipe Whole30-friendly, I substituted the honey with 2 medjool dates.

While this might not seem like a lot, the coconut aminos also brings out the sweet flavor, especially when it’s cooked down. You’ll be surprised by how much this Whole30 sesame chicken tastes so much like the real thing!

If you are not doing the Whole30, feel free to use about 2-3 tsp of honey instead! Either way, I think you’ll love this quick and easy recipe that’s so tasty with some cauliflower rice (or regular white rice) and your favorite veggies! I love serving this with some steamed broccoli and it’s just the perfect meal every time.

Paleo & Whole30 Sesame Chicken
Paleo & Whole30 Sesame Chicken
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Paleo & Whole30 Sesame Chicken – Stovetop & Air Fryer Method

Forget takeout and enjoy this delicious paleo & Whole30 sesame chicken at home with all the healthy ingredients. You can make it on the stovetop or the air fryer!
Course Main Course
Cuisine Chinese
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3 servings
Calories 432kcal

Ingredients

  • 1 lb boneless, skinless chicken thighs
  • 1/4 tsp sea salt
  • 1 tbsp tapioca starch
  • 1/4 cup avocado oil for stovetop method
  • Toasted sesame seeds and chopped green onions for garnish

Sauce

Instructions

  • Combine all ingredients for the sauce in a blender, and let it sit while you cook the chicken so the dates can soften.
  • Slice the chicken into bite-sized pieces and toss with sea salt.
  • Sprinkle with tapioca starch and toss together until evenly coated.
  • STOVE TOP METHOD: Heat avocado oil in a large skillet over medium heat. Once hot, add chicken in a single layer (work in batches if necessary). Cook for 6-7 minutes while turning every few minutes, until cooked through. Remove from heat and set aside.
  • AIR FRYER METHOD: Preheat air fryer to 390 degrees F. Add the chicken in a single layer in the air fryer basket (work in batches if necessary). Cook for 15 minutes, stirring halfway through. Set aside.
  • Blend the soaked sauce ingredients until smooth. 
  • Heat a pan over medium heat and add the sauce.
  • Once the sauce starts bubbling, start stirring while simmering for about 3 minutes until reduced and thickened.
  • Add the chicken to the sauce and stir to coat.
  • Remove from heat and sprinkle with toasted sesame seed and chopped green onions.
  • Serve with cauliflower rice or your favorite side.

Nutrition

Serving: 1serving | Calories: 432kcal | Carbohydrates: 19g | Protein: 29g | Fat: 25g | Saturated Fat: 3g | Cholesterol: 143mg | Sodium: 938mg | Potassium: 481mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1.2% | Vitamin C: 0.8% | Calcium: 2.7% | Iron: 7.5%
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Instant Pot Chicken Fajitas (Paleo, Whole30)

These Instant Pot Chicken Fajitas (Fajitas de Pollo) from the cookbook, Amazing Mexican Favorites with Your Instant Pot, are tender, flavorful, and taste better than restaurant fajitas. They are also easy to make, and paleo and Whole30-friendly!

instant pot chicken fajitas

If you are a Mexican food lover like me (who isn’t???), you are going to love this recipe and blog post! My blogger friend, Emily of Recipes to Nourish, just wrote a fantastic cookbook with her chef husband, Rudy, called Amazing Mexican Favorites with Your Instant Pot, and I couldn’t be more excited!

Not only am I a huge fan of Mexican food, you already know that the Instant Pot is one of my favorite kitchen gadgets that cuts down on cooking time and makes my life so easy. So with the combination of these two things in one cookbook, it’s like the book was written for me!

Instant Pot Chicken Fajitas

One of the recipes I decided to share from the cookbook is the Instant Pot Chicken Fajitas or Fajitas de Pollo. A major reason I picked the fajitas is because it’s probably what I order at a restaurant 90% of the time because I love it so much and it’s usually paleo-friendly.

Chicken, bell peppers, and onions are simmered together in delicious Mexican spices, and the flavor combo is just out-of-this world delicious! Also, I usually don’t love to cook with chicken breasts because they tend to be on the drier side than thighs, but cooked in the Instant Pot, the meat turned out so dang tender. My husband and I couldn’t stop talking about how good this was!

Amazing Mexican Favorites with Your Instant Pot Cookbook

The Instant Pot Chicken Fajitas turned out so incredibly flavorful that I’m thrilled to try out more recipes in Emily’s newest cookbook. Her husband, who co-authored the book, is from a Mexican heritage so all the dishes are authentic while being easy and practical.

Most importantly, all the 80 recipes in the cookbook are gluten free and soy free, made with real food without any processed ingredients! Most recipes can be made grain-free and many can be made Paleo-friendly. Specifically, there are over 30 recipes that are strictly Paleo and over 50 recipes are strictly dairy-free.

Some of dishes that I can’t WAIT to try…

  • Pork Tamales
  • Fish Tacos
  • Meatball Soup
  • Mexican Hot Chocolate
  • Chile Dip
  • Churros Cake
  • Spanish Frittata
  • Coconut Bread Pudding
  • Traditional Tortilla Soup

…and so much more!

instant pot chicken fajitas

Go Grab a Copy!

Amazing Mexican Favorites with Your Instant Pot came out on January 15, 2019, which means you can go grab a copy today! I highly recommend it for those of you who want to create delicious and authentic Mexican dishes at home easily using your Instant Pot.

If you are new to the Instant Pot, this cookbook is a great place to start because the directions are easy to follow and you’ll be able to learn how to create a variety of dishes with this one book.

Hope you enjoy these Instant Pot Chicken Fajitas and make sure to order a copy of the cookbook!

Check out Amazing Mexican Favorites with Your Instant Pot!

Reprinted with permission from Amazing Mexican Favorites with Your Instant Pot by Emily Sunwell-Vidaurri and Rudy Vidaurri, Page Street Publishing Co. 2019. Photo credit: Emily Sunwell-Vidaurri.

instant pot chicken fajitas
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Instant Pot Chicken Fajitas (Paleo, Whole30)

These Instant Pot Chicken Fajitas (Fajitas de Pollo) from the cookbook, Amazing Mexican Favorites with Your Instant Pot, are tender, flavorful, and taste better than restaurant fajitas. They are also easy to make, and paleo and Whole30-friendly!
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 11 minutes
Pressure Building & Releasing Time 20 minutes
Total Time 31 minutes
Servings 4 servings
Calories 348kcal

Ingredients

  • 2 tbsp ghee or ghee or avocado oil
  • lb chicken breast thinly sliced
  • ½ cup chicken broth
  • ¼ cup chopped fresh cilantro
  • 1 red onion peeled and sliced
  • 5 fresh garlic cloves minced
  • 1 small red bell pepper stemmed, seeded and sliced
  • 1 small green or yellow bell pepper stemmed, seeded and sliced
  • 2 jalapeño peppers stemmed, seeded and sliced
  • 1 russet potato peeled and cut into wedges
  • 1 small tomato seeded and diced
  • tsp sea salt
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp dried oregano
  • ¼ tsp ground black pepper
  • ¼ cup fresh lime juice

Optional Toppings and Fixings

  • Grated cheese Omit for Paleo or Whole30
  • Guacamole
  • Sour cream Omit for Paleo or Whole30
  • Salsa or hot sauce
  • Lemon or lime juice
  • Freshly chopped cilantro
  • Warmed tortillas gluten-free corn, grain-free, etc. (Omit for Whole30)

Instructions

  • Add the healthy fat of your choice to the Instant Pot and press “Sauté.” When the fat has melted, add the chicken and brown for 3 minutes on each side. Remove the browned chicken to a plate and set aside. Add the broth to deglaze the Instant Pot.
  • Press the “Keep Warm/Cancel” button. Add the cilantro, onion, garlic, bell peppers, jalapeños, potato, tomato, salt, cumin, chili powder, oregano, black pepper, lime juice and chicken, then stir to coat the chicken. 
  • Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the “Manual” button and set for 5 minutes. 
  • When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Allow the Instant Pot to release pressure naturally for 10 minutes. Using an oven mitt, open the steam valve. If there is any steam left over, allow it to release until the silver dial drops, then carefully open the lid. 
  • Serve immediately with your favorite fajita toppings and fixings.

Nutrition

Serving: 1serving | Calories: 348kcal | Carbohydrates: 19g | Protein: 38g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 128mg | Sodium: 1197mg | Potassium: 1138mg | Fiber: 2g | Sugar: 4g | Vitamin A: 31.3% | Vitamin C: 106% | Calcium: 3.6% | Iron: 11.1%

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.