This chicken is coated in an almond meal (aka almond flour) crust that is both 100% paleo and gluten free. After a bake in the oven it’s dunked in a deliciously sticky sweet and spicy sauce. Sweet & Spicy Paleo Chicken Fingers: recipe here
Spicy Tex-Mex Grain Free Meatballs: recipe here
This sausage and shrimp skillet brings back sweet memories of childhood. Spicy sausage: recipe here
If you are a buffalo wings fan, try this recipe – Cauliflower Buffalo Bites: recipe here
These Paleo Bang Bang Shrimp Tacos taste just like the real thing! Crunch spicy and all around perfect: recipe here
New Orleans style BBQ shrimp, cheesy grits topped with bacon scallion salsa. $12
Mama Knows, San Francisco CA
These tacos were pretty tasty! I thought the shrimp were nicely cooked and the tacos were very flavorful. The super slow service and long wait times were horrible though.
Units: US | Metric
2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
8 -10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)
1/3 cup olive oil
1 1/2 teaspoons salt
1 tablespoon fresh ground pepper
1 tablespoon paprika
2 tablespoons garlic powder
6 tablespoons hot sauce (or more depending on how spicy you can handle)
2 cups fiesta Mexican blend cheese or 2 cups monterey jack and cheddar cheese blend
1 cup crumbled cooked bacon
1 cup diced green onion
1 Preheat oven to 500F (This is NOT a typo, 500F is correct!) .
2 In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
3 Add the potatoes and stir to coat.
4 Add the potatoes to a greased baking dish.
5 When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
6 Add the diced chicken to the “left behind” olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.
7 Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
8 Once the potatoes are fully cooked add the marinated chicken.
9 Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.
10 In a large bowl mix all the topping ingredients together.
11 Top the raw chicken with the topping.
12 Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.
13 Serve with extra hot sauce and/or ranch dressing.
Recipe & Photo courtesy of Food.com