I’ve jumped on the Paleo bandwagon and I’m telling you, this is the best “diet” I’ve ever been on. Sure I’m not 100% Paleo just yet, but I feel great and the food is great too! If you haven’t seen this recipe yet, you must try the Cauliflower Rice. It is to die for!!
Last week I found a recipe for a Spicy Garlic Chicken on Pinterest. After looking over the recipe, I decided to change it around to fit my needs better. Here is what I came up with:
- 3-4 Boneless, Skinless Chicken Breasts
- 1 tsp Sea Salt
- 1 tsp Ground Black Pepper
- 1 tsp Red Pepper Flakes (I had a tad more than 1 tsp…my hand slipped…ooops!)
- 1 tsp Chili Powder
- 1 tsp Paprika
- 2 tsp Fresh Minced Garlic
- 1/2 cup Honey
- 2 TBS Apple Cider Vinegar
- Pre-heat the oven to 400 degrees.
- Rinse the chicken breasts under cold water and trim the fat from the chicken. Pat dry and set aside.
- Mix the honey and apple cider vinegar in a bowl and set aside.
- Thoroughly mix all the dry ingredients together and add to the honey and apple cider vinegar. Stir.
- Place the chicken breasts and the wet and dry ingredients into a Ziplock bag and put in the fridge for at least 30 minutes.
- Cover a baking pan with foil and place a rack on top. Set the chicken on the rack and brush some extra marinade on the chicken before placing in the oven.
- Bake uncovered for about 30-55 minutes (just depends on the thickness of your chicken breasts. For normal thickness, 30-40 minutes is all I’ve ever needed…but for the chicken breasts pictured above, it took 55 minutes)
**TIP: Use a meat thermometer to determine when your chicken is done!
This is probably my favorite chicken I’ve made. Not only is it Paleo friendly, but it is also healthy for me to eat on my Diabetic diet plan. If you aren’t a fan of the spiciness of this recipe (though I will say it’s not that spicy), you could play around with different flavors that would go nicely with the honey and apple cider vinegar. Pair this recipe with a baked sweet potato and salad and you have a nice meal! I also enjoyed this chicken the next day over a bed of lettuce and vegetables.