Paleo Buffalo Chicken Meatloaf

Name one person who doesn't like buffalo chicken. Ok. Don't. I'm sure there are those people out there but they may change their minds after trying this delicious dish! We sautéed zucchini and broccoli on the stove top. Who knew you can sauté broccoli? With a little bit of EV olive oil and salt. nom nom nom...

PREP: 5 minutes

Cook: 30 - 35 minutes

Total: 35 - 40 minutes

Serves: 2-4

INGREDIENTS

1lb ground chicken

1 egg

3 tablespoons coconut flour or 1/2 cup almond flour/meal (I used coconut flour)

3-4 tablespoons hot sauce (I used sriracha- only 4 TBS- don't get crazy)

2 stalks of celery, diced

1/4 small yellow onion, diced

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper

1/4 teaspoon celery salt

salt and pepper, to taste 

Side note- If you have never heard of sriracha, you have not lived, my friend. It may be (I think it absolutely is) the best thing on earth. Earth is big too. Think about it. Try it. It can go on anything yoru heart desires.

DIRECTIONS

Preheat your oven to 375 degrees

Place all ingredients in a bowl and use your hands to mix thoroughly – this is the best way to mix it

Form your meatloaf’s? meatloaves? (anywho…)  into oval shaped balls and place on one large pan (I doubled the recipe, so I was able to make 4 small loaves)

Bake for 30-35 minutes or until chicken is completely cooked through- use a temperature gauge (your chicken needs to be a minimum of 165 degrees) or cut one of them to see if they're done (if the juice runs clear, its done)

Let cool off a bit and enjoy!

-- All the Best!

Garlic Chicken, Red Peppers and Mushroom Sauce

Zach made garlic chicken, red peppers and mushroom sauce last night. Not only was it delicious but it was filling! This is a great go-to dinner that will leave you with leftovers for lunch! 

Prep: 15
Cook time: 20
Total: 35 minutes

Serves 2

Approximate cooking time: 35 minutes *with an additional hour for marinade

INGREDIENTS

1 lb boneless, skinless chicken breasts, diced

2 Tbs olive oil, divided (or coconut oil)

1/2 tsp sea salt (optional)

1/4 tsp freshly ground black pepper

1/2 tsp chili powder

1 clove garlic, minced

1 medium yellow onion, diced

8-10 white button mushrooms, sliced

2 red bell peppers, sliced

1/3 cup coconut milk

DIRECTIONS

Marinate chicken in 1 Tbs olive oil, sea salt, black pepper, chili powder and garlic. Refrigerate for at least 1 hour.

Shortly before meal time, heat 2 medium skillets over medium-high heat.
In one, saute marinated chicken until browned and almost fully cooked.

Heat 1 Tbs olive (or coconut) oil in the other skillet. Add onion and saute for about 5 minutes, stirring occasionally. Add mushrooms and continue to cook until tender.

Add red pepper, coconut milk and browned chicken and stir.

Cook for an additional 5-10 minutes, or until the chicken is completely done.

 Enjoy!

-- All the Best