If I could eat something everyday for the rest of my life it would probably be chicken.  That might sound weird, but I love it.  Chicken is one of my main sources of protein every week.  With that being said, as much as I love it, eating chicken week after week can become a little repetitive, so I decided to try some new things!  I’ve been playing around with my marinades, checking other recipes out, and cooking a different style each week. 

Check out what I tried below and let me know if you give it a try! (PS – they’re all paleo 🙂 )

1) Honey Garlic Chicken Cutlets from EatPlankLove

Candice, the creator of EatPlankLove.com, is a client of mine at BeachFIT and when I saw she created her own Paleo blog I was pumped! I know she did Whole30, so I was excited to see which recipes she tried or liked best.  This chicken recipe caught my eye immediately, so I decided to give it a try.  The sauce is DELICIOUS and the chicken cutlets taste just like my mom’s! (just not fried or with bread crumbs & cheese :)) With this recipe I used almond flour, instead of tapioca and one day I cooked the chicken in the almond meal and another day I used the sauce for a marinade.  Both options were so yummy! Get the full recipe HERE.

2) Kale, Cashew & Basil Pesto Chicken

This has been one of my favorite new finds at Trader Joe’s.  Pesto is a great option to mix things up and can be used on pasta, vegetable, and of course chicken! I like to make this pesto into a marinade.  I add it with olive oil in a ziploc bag and let it sit in the fridge overnight.  Then I’ll bake it at 425 for 30 minutes and call it a day!

3)  Honey Mustard Chicken

One of my favorite condiments, besides ketchup, is honey mustard (YUM!).  When I first started following the paleo lifestyle, most honey mustards weren’t paleo because of the cream, dairy, or mayonnaise added to them (tip: watch out for this!).  I decided to make my own version of it and it actually works two ways.  You can use this as a marinade or as a salad dressing vinaigrette.

What You’ll Need:

– Brown Mustard

-Agave

-Apple Cider Vinegar

-Olive Oil

-Pepper & Garlic Powder

How To Make:

This all depends on how much you’re cooking.  If you’re just making the dressing you want to do one Tablespoon of the apple cider vinegar, mustard, and agave, and then two Tablespoons of the Olive Oil.  If you’re going to use it as a marinade multiply this recipe as you see best.  I usually times it by 3-4 for a pound of chicken.

These are three of my favorites ways to prepare chicken each week.  If you have a different recipe or marinade please leave it below! 

And remember don’t get to chicken to give these a try ; – )

Enjoy,

XX

Chef D