Paleo Chicken Stir Fry

This Paleo Chicken Stir Fry uses cauliflower rice, whatever veggies you have on hand, and is so simple to throw together! It is a great Whole30, low-carb, dairy-free, egg-free, and gluten-free meal for any night of the week!

Paleo Chicken Stir Fry mealPaleo Stir Fry

Stir-fry night should also be called clean-out-your-refrigerator night to make a delicious, quick meal! Let this recipe serve more as a guide to using up what you have on hand to create a quick meal that everybody will love, with a really delicious paleo stir fry sauce. We serve this with a garlic scallion cauliflower rice, but you could alternative serve the stir fry with regular white rice if you would like!

You could also alternative use another meat here, like thin sliced steak or pork, or you could really fill up on the veggies and make this meatless!

Paleo Stir Fry with cauliflower rice

What Veggies Can You Use For This Paleo Chicken Stir Fry

In this recipe we used:

  • Broccoli
  • Red Pepper
  • Snap Peas
  • Bok Choy
  • Mushrooms
  • Carrots
  • Bean Sprouts

But you could really use any veggies you have on hand or what is in season. This is the perfect dish to cook up all year long, but particularly good during the CSA season when your refrigerator is full of veggies!

Cauliflower rice served with paleo chicken stir fry sauceIf you like this quick weeknight meal, check out these others:

Stir-Fry with Garlic Scallion Cauli Rice

Prep Time 00:05 Cook Time 00:15 Total Time 0:20 Serves 4

Ingredients

    Teriyaki sauce

    Stir Fry

    • 2 tablespoons sesame oil
    • 2 garlic cloves, minced
    • 1 red onion, sliced
    • 2 broccoli crowns, chopped
    • 1 cup mushrooms, thinly sliced
    • 1 organic red pepper, chopped
    • 1/2 cup snap peas
    • 1 lb organic chicken breast
    • 2 handfuls fresh organic spinach
    • 1 bunch baby bok choy, sliced in half
    • 2 cups bean sprouts

    Garlic Scallion Cauli-Rice

    Directions

    1. In a bowl, mix together teriyaki sauce ingredients and set aside.

    2. In a large skillet, heat sesame oil over medium-high heat.

    2. Add garlic and onion and let cook until the onion turns translucent, about 3-5 minutes.

    3. Add broccoli, mushrooms, red pepper, and snap peas and cook for 3-5 minutes, or until mushrooms have softened.

    4. Add chicken and cook until the chicken is fully cooked through and no pink remains.

    5. Pour in teriyaki sauce and mix well. Add in spinach, baby bok choy, and bean sprouts. Once the spinach starts to wilt, turn off the heat and set aside.

    6. Using a food processor or cheese grater, pulse/grate cauliflower until rice consistency.

    3. Heat a medium-sized skillet over medium-high heat.

    4. Add in cauliflower rice, seasoned vinegar, salt, and scallions.

    5. Let cook, stirring often, for 3-5 minutes or until the cauliflower starts to soften.

    6. Transfer to bowl and serve hot.

    Recipe Notes

    Updated 3/1/2017

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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Quick Spicy Italian Chicken in Tomatoes

    Spicy Chicken In Tomato Sauce {Low-carb, paleo-friendly, Whole30 compliant, 30 minutes or less} | Lexi's Clean Kitchen

    This Quick Spicy Italian Chicken in Tomatoes is such a simple and quick weeknight dinner, that is packed with so much flavor! There is option to turn up, or eliminate the heat of the dish, but either way it’s delicious. Serve these chicken breasts in tomato sauce alongside roasted green beans and you have yourself a perfect low-carb, paleo-friendly, Whole30 approved meal that takes under 30 minutes to prepare! Talk about a WIN!

    Chicken breast in tomato sauceQuick Cooked Chicken Breast in Tomato Sauce

    Easy weeknight dinners are THE BEST! This quick cooking Spicy Italian Chicken in Tomatoes is a super delicious dinner to cook when you have less than 30 minutes to get food on the table and you are relying on pantry staples!

    We made this low carb by serving it with roasted green beans, but if you want to go a little heavier with the carbs and have a little bit more time on your hands you can serve it with roasted potatoes, rice or pasta.

    Chicken breast cooked in tomato sauceWant to make this easy chicken and tomato recipe without the spice?

    We love spice, but not everybody does, especially if you are serving kids at the table. Feel free to omit the red pepper flakes in this dish, or lower the heat by adding in just half.

    Ingredients Needed to Make this Italian Chicken in Tomatoes:

    • Boneless, skinless chicken breasts
    • Italian seasoning
    • Dried Basil
    • Onion
    • Garlic
    • Whole Plum Tomatoes
    • Red Pepper Flakes
    • Green Beans

    You can also substitute whatever seasonal veggies you have on hand to roast as well. Cauliflower would be great here, as would zucchini or eggplant.

    Chicken in tomato sauce Italian on a plate

    If you like this chicken recipe, check out these others:

    Spicy Chicken in Tomatoes

    Prep Time 5 minutes Cook Time 10 minutes Total Time 0:15 Serves 2

    Ingredients

    Roasted Green Beans

    Directions

    1. Heat extra-virgin olive oil in a large sauté pan over medium-high heat.
    2. Pat chicken dry. Season with Italian seasoning, sea salt, and pepper on both sides.
    3. Gently place chicken in pan. Let sear for about 3-4 minutes on each side, until all sides are nicely browned.
    4. Add crushed garlic and onion to the pan and sauté for 2 minutes or until the onions turn translucent.
    5. Lower heat to medium-low and add in tomatoes, basil, red pepper flakes if using, and salt and pepper to taste. Simmer for 8-10 minutes or until sauce has reduced and the chicken is fully cooked through.
    6. While sauce is simmering, pre-heat the oven to 350 ℉. Line a baking sheet with parchment paper. Toss green beans in olive oil, Italian seasoning, garlic powder, sea salt, and pepper. Bake green beans for 10-15 minutes or until fully cooked through. When done, set aside until chicken has finished cooking.
    7. If adding spinach, add to the pan for the last 1-2 minutes of simmering until the spinach has started to wilt.
    8. Remove from heat. Serve hot with roasted green beans!
    9. Green Beans: Pre-heat oven to 350 °F. Line a baking sheet with parchment paper. Toss green beans in garlic powder, salt, pepper, and olive oil. Place on the parchment lined baking sheet. Once oven is pre-heated, bake for 10-15 minutes, or until fully cooked.

    Recipe Notes

    • This post was updated in March, 2017
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Buffalo Chicken Stuffed Sweet Potatoes

    These Buffalo Chicken Stuffed Sweet Potatoes are so creamy, flavorful and delicious and make a great lunch or dinner! They also could be perfect as a make-ahead meal option. This buffalo chicken sweet potato recipe is nutritious and filling, gluten-free and optionally made Paleo and Whole30 by omitting the cheese.

    Buffalo Chicken Sweet Potato on a sheet tray

    Buffalo Chicken Baked Sweet Potato

    Who doesn’t love potato skins? Nobody! Who doesn’t love potatoes skins that are made healthier but still with all the flavor? Can’t think of anyone! These healthier baked sweet potato skins are stuffed with a creamy buffalo chicken dip packed with extra veggies and nutrients. These are the perfect appetizer for a game day party, or a super delicious lunch or dinner. We love the portability of these and think they’d be a great make-ahead meal as well.

    Close up of sweet potato buffalo chicken

    What type of sweet potatoes are best for this recipe?

    We choose small to medium sweet potatoes to minimize the time roasting in the oven. You can choose larger ones, but they will take longer to roast. Just make sure they are all about the same size, and as round as you can get to fit in more of the buffalo chicken stuffing.

    Can you cook the sweet potatoes in the Instant Pot instead?

    You could, but it will likely take you the same amount of time to roast in the oven between the time it takes to come up to pressure and the time it takes to naturally release. Put the sweet potatoes on a basket and add 1 cup of water. You can use the steam function for 10 minutes, with a natural release.

    Skinny buffalo chicken stuffed sweet potatoes on a plate

    How can you store these Buffalo Chicken Stuffed Sweet Potatoes for meal prep?

    If you wanted to make these for a few days of lunches, complete the recipe as directed and then cool the broiled sweet potatoes completely before placing in a container in the fridge. We like using glass containers because they can double as a storage container and can be heated up in either a microwave or a toaster oven. These would taste better if heated up in a toaster oven, but if the only option when you are at work is a microwave that will work as well!

    If you like this recipe with buffalo sauce, check out these others:

    Healthy Buffalo Chicken Sweet Potato Skins

    Prep Time 5 minutes Cook Time 35 minutes Total Time 0:40 Serves 4

    Ingredients

    • 4 sweet potatoes
    • 1 onion, diced
    • 2 garlic cloves, minced
    • 1 scallion, thinly sliced
    • 2 carrots, diced
    • 1 cup spinach
    • 1/4 cup mayonnaise
    • 1/4 teaspoon black pepper
    • 1/4 cup Frank’s hot sauce
    • 1 rotisserie chicken, shredded

    Directions

    1. Pre-heat oven to 400 degrees °F.
    2. Pierce sweet potato with a fork, and place on a baking sheet lined with parchment paper. Bake for 30 minutes, or until soft.
    3. While the sweet potato is baking, saute onions, carrots, garlic, and scallions for 2-3 minutes, or until the onions turn translucent. Add in spinach and cook just until the spinach starts to wilt. Remove from heat, let cool, and place in a medium mixing bowl.
    4. Add shredded chicken, mayonnaise, hot sauce, and pepper to the sauted vegetables and mix well. Taste and adjust seasoning as desired.
    5. Once sweet potatoes are soft, carefully cut sweet potatoes in half and scoop out insides to make “boats.” Leave about 1/4 – 1/2 inch of flesh so they don’t become too fragile and difficult to handle.
      Set oven to a high broil.
    6. Fill the sweet potatoes with a heaping spoonful of shredded buffalo chicken. Top with cheddar cheese and broil for 2-3 minutes, or until the cheese is fully melted. Serve hot!

    Recipe Notes

    Recipe updated March 2017

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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Crock Pot Cranberry Sauce

    This Crock Pot Cranberry Sauce is an easy update on the classic Thanksgiving staple! It is such a great combination with tart cranberries, along with sweet apples and just the right amount of citrus. It’s made right in the slow cooker which means hands-off cooking so you can focus on other aspects of your holiday meal! It contains no refined sugars and is bound to be a new family favorite!

    Slow cooker cranberry sauce

    Crock Pot Cranberry Sauce

    Forget the over sweetened canned cranberry sauce this year because it is SO EASY to make this Crock Pot Cranberry Sauce! You essentially throw all the ingredients in your slow cooker and walk away! It also is  refined sugar free relying on coconut sugar, honey and sweet apples to balance the tart cranberries and citrus.

    This sauce is of course well known as a Thanksgiving staple, but I also love to put a spoonful right on top of of latkes or as a versatile spread for breakfast or leftovers!

    Easy homemade cranberry sauce

    How do you sweeten homemade cranberry sauce?

    We used a combination of naturally sweet apples, orange juice, honey and coconut sugar!

    How long does homemade cranberry sauce last?

    Homemade cranberry sauce will last quite a while, so this makes it a great make-ahead part of your holiday feast! We’d recommend using it within 7-10 days after making for optimal freshness, but it could very well last longer. For Thanksgiving it might make sense to make the cranberry sauce a few days ahead of time! You can serve it cold or you can re-heat gently in a pot over low heat.

    Cranberry sauce with orange juice

    Like this Thanksgiving / Holiday recipe? Check out these others:

    Crock Pot Cranberry Apple Sauce

    Prep Time 00:00 Cook Time 04:00 Total Time 4:00

    Ingredients

    Directions

    • 1. Place all ingredients in slow cooker
    • 2. Cook on high for 4 hours
    • 3. At 3 hours, use a potato masher and mash mixture (leave some chunks)
    • 4. Cook for the remaining hour with lid ajar

    Recipe Notes

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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Slow Cooker Apple Butter (No Added Sugar)

    No Sugar Added Slow Cooker Apple Butter (whole30 & paleo) - Lexi's Clean Kitchen

    This Slow Cooker Apple Butter has no added sugar and is my all-time favorite Fall spread. It’s Whole30 compliant, paleo-friendly, and is so delicious! It’s filled with in-season fresh apples and fall spices that will make you’re home smell heavenly.

    best apple butter recipe

    Slow Cooker Apple Butter (No Added Sugar)

    While studying for my undergraduate degree at the University of Massachusetts Amherst I found a serious love for apple butter thanks to frequent visits to Judie’s Restaurant. Back before I changed my diet I would enjoy the giant popovers they served slathered with the most delicious apple butter.

    It has been a while since I’ve been there, but I haven’t forgotten that apple butter and realized it was time to create a recipe of my own that wasn’t loaded with refined sugar. While I won’t be enjoying this apple butter on top of popovers anymore, rest assured there are plenty of ways to enjoy it, with this, on top of these, over these or with the biscuits in my book. But really, it’s amazing just by the spoonful.

    what is apple butter made of?

    There are loads of other apple butter recipes out there, some with long cooking time and some with short. I really feel like the longer and slower the cook, the more depth of flavor the apple butter has, so a 2-hour version just has never cut it for me. But aside from the prep and the finishing touches, this recipe is relatively hands-off and can even be done overnight.

    how do you know when apple butter is done

    How Do You Know When Apple Butter is Done?

    You want the apple butter to be dark in color and quite thick, thick enough that when you pick it up by the spoonful it mounds on the spoon instead of dripping off.

    Tools Needed to Make Apple Butter:

    can you freeze apple butter

    If you like this fall favorite, check out these other recipes:

    Easy Apple Butter Recipe

    No Sugar Crock Pot Apple Butter

    Prep Time 10 min Cook Time 12 hr Total Time 12:10

    Ingredients

    Directions

    1. Put everything in slow cooker. The cider or juice should not overpower apples. Cook on low for 10-12 hours.
    2. At 10 hours, once apples are dark, immerse hand blender or transfer to a high speed blender and blend until smooth.
    3. Put lid back on slightly ajar and let cook for the remaining 2 hours. If you're in a time crunch, place into a pot on the stove over medium-low heat and let simmer until thick.
    4. Let cool, store in jars in the fridge for up to 1 week unless canning.

    Recipe Notes

    • -If not as thick as you'd like, transfer to pot and cook over medium heat until thickens (use a lid, it will splatter)
    • -Very thick and spreadable. Perfect top spread on toast, or to top your favorite oatmeal, pancakes, or waffles!
    • Make it last a year! How to can this apple butter using the Water Bath Canning Method:
      • Heat water in a large, deep saucepot equipped with a lid. If you have a canning rack or a cooling cake rack, place the rack at the bottom of your saucepan. Bring the water to a simmer (not a boil) and carefully submerge your jars along with their lids for about 5 minutes or until warm. Make sure water is inside your jars to keep them submerged.
      • Carefully remove the jars and lids from the warm water with tongs and place on a cooling rack set over a kitchen towel. Pour the apple butter into each jar using a funnel, leaving at least 1/4 inch of space at the top. Make sure there are no air bubbles in the jam and that the rim of the jar is clean before securing the lid.
      • Cover your saucepan and bring the water to a boil over medium-high heat. Submerge the tightly closed jars in the boiling water for 10 minutes.
      • Take your saucepan off the heat and allow your jars to sit in the hot water for another 5 minutes.
      • Carefully take your jars out of the hot water and place on a paper towel. Check jar lids for seals by making sure the lids do not flex up and down when pressing the middle of the jar.
      • Store in a cool, dark place for up to one year! Once opened make sure to store in the refrigerator for up to one week!
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Raspberry Peach Crumble

    Raspberry Peach Crumble {Dairy-free, egg-free, paleo-friendly, grain-free, gluten-free} | Lexi's Clean Kitchen

    This paleo-friendly, SUPER EASY, Raspberry Peach Crumble is the perfect healthy Summer treat! Packed with Summer fruit, just the right amount of tartness, and so so flavorful! It will definitely be a staple for Summer gatherings with friends and family!

    Paleo Raspberry Peach Crumble

    Raspberry Peach Crumble

    I like to top this with a scoop of dairy-free vanilla ice cream, but it is equally as delicious all on its own! Grain-free, Dairy-free, Egg-free, and so so simple to make!

     
    Raspberry Crumble Recipe with Peaches

    I’ve been wanting to come up with a clean and healthy, paleo-friendly crumble for some time now and I definitely hit the money with this one. Aside from the amazing taste, this dessert is loaded with nutrients! Filled with fresh organic fruit, ground flax, and topped with a blend of raw nuts = fruit crumble perfection!

    Can I use other fruit?

    Yes! This recipe is very customizable. Sub in your favorite fruit!

    Easy Raspberry Crumble
     

    When I think of summer I think of fresh fruit, delicious summer meals, and being outdoors with friends and family. What is a better addition to that combination than a healthy treat filled with delicious berries?

    How To Make A Raspberry Crumble

    Add this to your weekend brunch spread, or pack it away for Summer potlucks and it will definitely be a crowd pleaser again and again!

    Want more easy summer fruit desserts? Here are our favorites:

    Watch the video: 
     
     

    Raspberry Peach Crumble

    Prep Time 00:15 Cook Time 00:40 Total Time 0:55 Serves 4

    Ingredients

      Filling

      • 4 organic peaches, peeled and sliced
      • 6 oz. organic raspberries (blueberries would be great or sub other berry of choice)
      • 1 tablespoon raw honey or maple syrup
      • 1 teaspoon cinnamon
      • 1 tablespoon ground flax

      Topping

      Directions

      1. Preheat oven to 350 degrees
      2. In a medium mixing bowl, combine sliced peaches, raspberries, cinnamon, flax, and honey. Mix until well combined.
      3. Grease desired baking dish and pour in the peach and raspberry mixture.
      4. Combine topping ingredients in a small mixing bowl. Mix with a fork until crumbly.
      5. Pour crumble mixture evenly over fruit.
      6. Bake for 40 minutes until the top is golden brown and fruit is hot and bubbly.
      7. Serve warm!
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!