Before you read any further, you must say Herbed Halved Chicken five times as fast as you can. It’s not a just a meal but a tongue twister too!

Last weekend we picked up a halved chicken from the farmers market and John and Jaden made a delicious herb butter rub for the bird.  They rubbed both halves with the delicious mixture and cooked the chicken low and slow on the grill until it became tender, savory perfection.  If you do not want to use butter you can sub clarified butter, ghee, lard, or another fat of your choice.  We served the chicken with roasted winter squash and I made a quick coleslaw with shredded green cabbage, diced apples, sliced almonds, with olive oil and a touch of balsamic vinegar for the dressing

Here’s what John and Jaden created:

Herb Halved Chicken

2 chicken halves (or take one whole chicken and cut it in half)

6 tablespoons grass fed butter (we used Kerrygold) or other fat of your choice

3 cloves garlic, crushed or minced

1 tablespoon fresh sage, minced

1 tablespoon fresh thyme leaves, minced

1 tablespoon dried basil

1 teaspoon paprika

1 teaspoon sea salt

Soften butter in the microwave.  Mix the herbs and spices into the softened butter or other fat choice.  Pat dry the chicken halves with paper towels.  Using a rubber spatula, generously rub the herb and spice mixture all over the chicken halves.  Cook on a covered grill skin side up on low to medium low heat for 45-60 minutes.

Herbed Halved Chicken is a post from Everyday Paleo - licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License

First of all, I must extend enormous amounts of gratitude towards Jason, Katie, and Dean who have been submitting excellent articles for Everyday Paleo in order to keep this boat afloat! Also a HUGE thank you to Dain who is back in action and helping to run things. It’s important to note that without Dain, there simply would not even be a boat – so thank you Dain, thank you, thank you, thank you….

With that being said, I obviously have not been blogging as much as I normally do because I have been hard at work on my next project.  I am dying to tell you all about that next project, but I can’t yet; but I will soon, so stay tuned.

I did however put the project aside and took a few minutes yesterday afternoon to put together a new recipe to share with you all here on the blog and let me tell you, this meal was good; I mean REALLY good.  So good in fact that it made Rowan dance.

Mango Chicken Salad with Chipotle Mayo

4-5 bacon strips, diced

½ cup red bell pepper, diced

1 jalapeno, seeds removed and finely diced

3 cups already cooked chicken, diced (I used leftover grilled chicken breasts)

1 cup mango, diced

1/2 cup homemade paleo mayo - mix in chipotle powder to taste (this stuff is spicy so start with a small amount and work your way up from there)

Shredded romaine lettuce leaves

Sliced almonds as a garnish

1) In a medium sized skillet cook the bacon until almost crisp.

2) Add the diced red pepper and diced jalapeno and cook until the peppers are soft and the bacon is completely crisped.

 3) Add the chicken and cook until warmed through (if you are using raw chicken, cook until the chicken is not longer pink in the middle)

4) Add the diced mango and cook until warmed through, about another 2 minutes.

5) Serve each plate with a pile of romaine, a scoop of the chicken mixture, and a drizzle of the chipotle mayo. Top with sliced almonds if desired. This served 2 adults and 1 hungry almost 4 year old so if I were making this for our entire family of 5 for dinner I would double it and so should you!!

Enjoy!!

Mango Chicken Salad with Chipotle Mayo and a teaser… is a post from Everyday Paleo - licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License

Creamy Tomato Soup

Hello dear friends!  I made a guest appearance on The Paleo Solution Podcast over the weekend with Robb Wolf and Andy Deas.  I had such an awesome time answering listeners questions so if you have a chance, check it out here.  My time with Robb and Andy is a preview of sorts of what topics and questions I will be answering during my future podcasts with Chrissy Gower of Growing Up Paleo.

Now a recipe!

Today I made tomato soup for lunch and topped it with some left over diced chicken breast alongside some left over roasted beets, carrots, and kale. The veggie recipe I made was the same as this one, minus the shrimp.  I loved how the soup turned out and plan to make it again as a side dish or by adding in some meatballs next time!!

Creamy Tomato Soup

1 tablespoon coconut oil

1 red onion, finely diced

3 garlic cloves, minced

2 14.5 oz cans of organic diced tomatoes

1 can coconut milk

1 teaspoon sea salt

1 teaspoon dried thyme

Black pepper to taste

In a large soup pan, saute the onion in 1 tablespoon of the coconut oil until the onions start to turn brown. Add the garlic and saute for another minute or two.  In a food processor combine the 2 cans of diced tomatoes and the cooked onion and garlic mixture and blend until smooth.  Pour the mixture back into the soup pot.  Add the coconut milk, and spices and bring to a boil.  Simmer for 10 minutes and serve!  Serves 3-4.

Enjoy!

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Answering Questions with Robb & Andy of The Paleo Solution and a recipe… is a post from Everyday Paleo - licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License

I used to go to the gym with a mission.  A mission to fall on the ground in a heap, to crawl out of there with every muscle twitching, every fiber burning, every breath feeling like my last one, but it was a victorious feeling because I DID IT.  Then, I hit a big fat ugly wall and my entire life changed.  I will not bore you with the details but I went very quickly from being all or nothing – not only in life but in the gym – to barely being able to drag my tired, sorry, over-trained, under-slept, stressed out body out of bed.  It took me several months to recover from what I had done to myself, and during those months, I often asked myself – what the hell was I chasing??  I am not a competitive athlete and never will be, I am a MOM a WIFE a WOMAN and today I am happy to be strong enough to pick up some weights, wise enough to know when I shouldn’t, aware of my own capabilities and lack of capabilities, and most importantly; I have finally figured out what I am “going for” when I show up to work out.  I go to the gym to escape from the kids, to feel a sense of community, to hug the people that I love and call friends, to feel good about myself, to fit into my jeans, to discover what new and fun stuff my mommy of three body can do and be proud of whatever that might be.  I go to the gym to know that not every day is a good day and that for me, the stop watch doesn’t really prove anything, and I go to prove that I really have NOTHING to prove.

The moral to my rambling story?  I would like to introduce you to a person who without even realizing it, has been and continues to be an instrumental influence on my new and much more productive outlook on what fitness is for me; and that person is Andy Deas.  I am grateful that he has joined our Norcal family and I am grateful for what I have learned from training with him and from reading his blog, Chasing Capacity.  Most of you know Andy as the co-host of the Paleo  Solution with Robb Wolf and I hope you take the chance to know him further by reading his musings on fitness, and life in general.  Oh, and if you haven’t thought about it in a while, the next time you go to work out – ask yourself, “What am I chasing??”

Now, a recipe!! Dinner tonight seriously rocked and was ridiculously easy.  I have been rushing like a mad woman all day, came home, threw open the fridge and saw some chicken that needed to be cooked, a jar of sun dried tomatoes, some bacon, and some basil.  Hello dinner!!

Basil Bacon Wrapped Chicken

1 1/2 lbs chicken breast tenders or chicken breasts cut into 1″ wide slices

1 – 8.5 oz jar of julienne cut sun dried tomatoes

8-12 fresh basil leaves

8-12 bacon strips

Pepper to taste

Preheat oven to 400.  Grease a baking sheet with either grass fed organic butter or coconut oil.  Take a chicken piece, top with a large scoop on sun dried tomatoes, top that with a basil leaf, and wrap the whole thing tightly with a piece of bacon.  Place all the wrapped chicken pieces on the greased baking sheet, sprinkle them all with pepper, and bake for 15 minutes.  Finish under the broiler for 3-4 minutes to crisp the bacon.  I served the chicken with kale steamed in chicken stock and carrots cooked in the pressure cooker.

Enjoy!

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What are YOU chasing – and of course a recipe… is a post from Everyday Paleo - licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License

Chicken Jicama Slaw

Anything “slaw” is right up my alley and this salad was slaw-de-licious.  I was inspired to make this salad by a recipe sent to me by Michele L. who you might remember from this previous post. I hope you enjoy!

Chicken Jicama Slaw

3 cups cooked chicken, diced (we used a rotisserie chicken)

2 cups broccoli slaw

½ cup cucumber, diced

1/2 small red onion, finely diced

1 cup diced jicama

½ cup paleo mayo

1 tablespoon balsamic vinegar

1 tsp paprika

½ tsp chili powder

pinch of cayenne pepper

Mix all ingredients together and enjoy!  Serves 4 adults.  We ate our salad with a butternut squash cooked in the pressure cooker for 10 minutes.

Enjoy!

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Persimmon Love

First, I am so excited and thrilled that the Everyday Paleo book is nearing completion and I want to thank you all for your continued support and for your kind comments! Your feedback continues to motivate and encourage me to keep this think going.  Thank you so much!

Now – FOOD!

What would YOU do if you had a whole bunch of fuyu persimmons and 2 lbs of chicken thighs?  Well, I made a big skillet of what I’ll call “Persimmon Love”  and I hope you have the same response as Rowan did at the dinner table the night I made this meal.  He stood up in his chair and said, “Mom – more and more and MORE chicken PLEASE!!!”

Persimmon Love

2 lbs boneless skinless chicken thighs

1 red onion, diced

4 garlic cloves, minced

4 fuyu persimmons, peeled and diced

½ cup chicken broth

1 teaspoon fresh grated ginger

1 teaspoon poultry seasoning

A sprinkle of cayenne pepper

1 ½  tablespoons coconut oil

Sea salt and black pepper to taste

Season the chicken thighs with salt and pepper.  In a large skillet, heat 1 tablespoon of coconut oil and sear the chicken thighs for 3 minutes on each side.  Remove the chicken thighs from the pan and set aside. Add the other ½ tablespoon of coconut oil and the onions. Sauté the onions for 2 minutes.  Add the ginger, garlic, persimmons, poultry seasoning, cayenne, and a little more salt and pepper if desired and sauté for another 3-4 minutes. Add the chicken broth and bring to a simmer, stirring well and making sure to scrape any yummy pieces off of the bottom of the pan.  Add the chicken thighs back to the persimmon mixture, cover and cook for another 12-15 minutes or until the chicken is no longer pink in the middle.

Enjoy!

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Persimmon Love… is a post from Everyday Paleo - licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License

Chicken Chili Soup

I must say, this soup was a huge success!  So good in fact that the leftovers I imagined enjoying today were gone in a flash as I watched the last bits of soup being scraped from the bottom of the pot.  I’m not sure what the heck I’m going to do as my boys continue to grow, and eat, and eat, and grow and holy cow – it’s crazy how much food these creatures consume!  If I had a dollar for every time I heard the words, “I’m hungry” well – you get the picture.  So, the moral of the story is, if you have as many hungry mouths to feed as I do, or if you make this over the weekend and want plenty of leftovers to get you through another busy week, double this recipe!!

Also, stay tuned for my next blog which will feature an entire paleo Thanksgiving meal plan!  In the spirit  of the holidays, check out this blog from Cavegirl Cafe – a great reminder that it’s time to start getting ready for the season!

Chicken Chili Soup

3 cups chicken breast, cooked and chopped (I used leftover grilled chicken breast)

1 onion, diced

4 garlic cloves, minced

1 jalapeno or Fresno pepper, seeds removed and finely diced

2 – 4 oz cans of diced green chilis

4 cups chicken broth

2 tbsps olive oil

2 tsps ground cumin

1 tablespoon dried oregano

1/4 teaspoon cayenne pepper

Black pepper to taste

Fresh cilantro, diced

Avocado, diced

In a large soup pan, sauté the onion, garlic, and jalapeno together in the olive oil until the onions are tender.  Add the canned green chilis, cumin, oregano, cayenne pepper and black pepper.  Stir together and add the chicken broth.  Bring to a boil, turn down to medium low, and simmer for 10 minutes.  Add the chicken and cook for another 5 minutes.  Serve with fresh cilantro and avocado.

Enjoy!

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Chicken chili soup is a post from Everyday Paleo - licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License

After finally completing the recipe section for my book, which included cooking and photographing over 100 recipes in 3 weeks, I’m kind of tired of cooking….  But – we still have to eat, so tonight I made the simplest dinner that I could eek out and in fact it was so easy, it shouldn’t have tasted as good as it did.  This was however an important reminder that when eating paleo it’s actually really hard to go wrong.  Fresh veggies, meat, and fat is not all that complicated and one has to try pretty darn hard to mess up, especially when keeping it simple.  Here’s a “It Can Be This Easy” meal that I hope you all enjoy as much as we did! Also pictured is another school lunch idea: Turkey slices wrapped around organic broccoli slaw, a hard boiled egg, a Lara Bar, orange slices, and cut up dried all fruit leather.

Roasted Root Veggies and Chicken

2 lbs root veggies, diced into small cubes (I used pre-cut turnips, rutabagas, and parsnips from Trader Joe’s)

4 chicken breasts

2 tablespoons coconut oil

Garlic powder, dried basil, black pepper and sea salt to taste.

Preheat oven to 400.  In a large mixing bowl, toss the root veggies with coconut oil.  Add the veggies to a large glass baking dish and top with the 4 chicken breasts.  Season the chicken with the garlic, basil, pepper and salt.  Cover tightly with the tin foil and back for 45-50 minutes.  Take of the tinfoil and bake for an additional 15 minutes.

Enjoy!

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It can be this easy is a post from Everyday Paleo - licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License

Crispy Baked Okra

About 20 pieces of okra cut into bike sized pieces (makes about 3 cups after cut)

4 tbsp olive oil

Sea salt and fresh cracked black pepper to taste

Put the cut okra into a large mixing bowl, cover with the olive oil, salt, and pepper and mix well.  Spread the okra evenly on a cookie sheet and bake in a 450 degree oven for 25 minutes. Be sure to stir half way through the cooking time for even crispiness.  Eat immediately!

Stuffed Eggplant

2-3 small eggplants ( I used 2 small Italian and 1 giant Japanese eggplant)

1 red bell pepper diced

1 small red onion diced

6 garlic cloves minced

5 tbsp olive oil

3/4 C julienned sun dried tomatoes packed in olive oil

1 ½ C chopped fresh basil

2 tbsp balsamic vinegar

Sea salt and black pepper to taste

Remove the green stems from the eggplants and cut in half lengthwise. Using a paring knife, gently cut out the insides of the eggplant, leaving a eggplant “shell”.  Drizzle 2 tbsp of olive oil into the bottom of 9×13 glass baking dish and place the shells of the eggplant on top of the olive oil in the baking dish.  Dice the insides of the eggplant that have been removed.  In a large saute pan, add the 5 tbsp of olive oil, diced eggplant, bell peppers, and onions.  Saute over medium heat for 7-10 minutes.  Add the minced garlic, basil, sun-dried tomatoes, balsamic vinegar, salt and pepper.  Mix well and cook for another minute.  Pile the mixture into the eggplant shells and bake in a 350 degree oven for 30 minutes or until the shells are tender.

We served grilled chicken with the eggplant and okra.

Enjoy!!

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Stuffed Eggplant and Crispy Baked Okra is a post from Everyday Paleo - licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License

Chicken Paleo Piccata

3 – 4 chicken breasts

2 tbsp ghee

3 green onions diced

6 garlic cloves minced

3 tbsp capers

¼ cup white wine

½ cup chicken stock

3 tbsp olive oil

Juice from 1 lemon

Sea salt and fresh ground pepper to taste

Butterfly the chicken breasts by cutting in half lengthwise.  Place the butterflied chicken pieces in between two pieces of parchment paper and with the flat side of a meat mallet, gently pound the chicken until it’s approximately ¼ inch in thickness.  Cut the pounded pieces of chicken in half and set aside.  In a large sauté pan heat the 2 tbsp of ghee over medium high heat.  Your pan should be really hot.  While your pan is heating lightly sprinkle both sides of the chicken with the sea salt and black pepper.  Place the chicken into the hot skillet and cook on both sides for 3-5 minutes until the chicken is no longer pink in the middle but still tender – do not overcook – nobody likes rubber chicken.  Remove the chicken from the pan and add to the same pan the olive oil, garlic, and onions.  Using a wooden spoon, quickly sauté the garlic and onions for 2 minutes, scraping any of the chicken drippings off the bottom of the pan.  Add the wine, chicken stock, lemon juice and capers and bring to a simmer for 3-5 minutes.  Pour the sauce over the chicken and serve immediately.  The end result is yummy, garlic, lemon, tender chicken goodness!

Enjoy!

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Chicken Paleo Piccata… is a post from Everyday Paleo - licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License

Grilled Chicken with Walnut Pesto Sauce

Chicken

3-4 Chicken Breasts

Trader Joe’s Everyday Seasoning to taste (or just some cracked black pepper)

Pesto Sauce

4 oz fresh basil (3 ½ cups)

1 cup walnut halves and pieces

6 garlic cloves

1 cup olive oil

1 tsp sea salt

Juice from ½ a lemon

Heat your grill over medium high heat for approximately 10 min.  Sprinkle both sides of the chicken breasts with either the Trader Joe’s seasoning or with just some black pepper. Turn grill down to low and place the chicken on the grill.  Close the lid and grill for 7-10 minutes.  Flip the chicken, close the lid, and grill for another 7-10 minutes.  Remove the chicken and cover with tinfoil and set aside.  Now it’s time for the pesto.  In a food processor add the walnuts, garlic, sea salt, and olive oil.  Process until smooth.  Add the basil and lemon juice and process again until smooth.  Slice the chicken and spoon the pesto sauce on top to serve.

Warm Arugula Salad

6 strips nitrate free bacon diced

2 shallots finely chopped

7 oz arugula

1/4 cup olive oil

Handful of chopped walnuts

Ground black pepper to taste

Place the arugula in a large salad bowl and set aside.  In a medium sized skillet brown the diced bacon.  Add the shallots and saute with the bacon until the shallots are translucent.  Add the olive oil to the pan and heat just until warm.  Pour the olive oil, bacon, shallot mixture over the arugula and mix well.  The heat from the bacon mixture will slightly wilt the arugula – this is what you want!  Add some fresh ground black pepper and serve immediately topped with a sprinkle of walnuts. 

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Grilled Chicken with Walnut Pesto Sauce and Warm Arugula Salad… is a post from Everyday Paleo - licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License

Spice Rub Crock Pot Chicken

1 5-6 lb free range organic chicken - giblets removed, rinsed, and patted dry with paper towels

1 white onion sliced

1 tsp sea salt (optional)

2 tsp paprika

1 tsp cayenne

1 tsp white pepper

1 tsp poultry seasoning

1 tsp garlic powder

Cover the bottom of the crock pot with the sliced onions.  Mix all spices in a small bowl and then rub the spice mixture all over the whole chicken.  Place the spiced chicken on top of the onions in the crock pot, cover and cook on low for 5-6 hours (depending on your crock pot).  No need for any liquid, the chicken will cook in it’s own juices.  Make sure you spoon the onions and a little bit of the juices over the chicken when you serve it.  I served my chicken with our favorite brussel sprouts, steamed for 5 minutes and then sauteed with a little olive oil, dried dill, garlic powder, and pepper.

Enjoy!

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Spice Rub Crock Pot Chicken is a post from Everyday Paleo - licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License

Pecan Crusted Chicken

4 chicken breasts

1/2 cup organic spicy brown mustard

2 tbsp raw organic honey

1 cup pecans

sea salt

Pre heat oven to 350. In a medium sized mixing bowl blend together the mustard and honey.  Toss the pecans in a food processor and pulse until the nuts are finely chopped.  Pour the chopped pecans either on a plate or in a pie pan if you have one.  Using a paper towel, remove any excess moisture from the outside of your chicken breasts.  Taking one chicken breast at a time, first place the chicken into the mustard/honey mixture and coat on both sides.  Transfer chicken to the chopped pecans and again cover both sides.  Place coated chicken into a greased glass baking dish (I used a little olive oil spray to cover the bottom of the dish) and sprinkle each chicken breast with just a little sea salt.  Bake at 350 for 45 minutes or until the chicken juices run clear. 

Enjoy!

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Pecan Crusted Chicken is a post from Everyday Paleo - licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License

Ok, on to food!!  Here are three easy chicken based recipes that can be made in abundance and packed to go so there are no excuses at lunch time…  I have also made the last salad recipe with canned salmon and it’s awesome this way as well!

Chicken Stir Fry over greens…

1 package already cooked chicken from Trader Joe’s or 3 -4 cooked and diced chicken breasts

1/2 package of sliced mushrooms

1 head of organic broccoli chopped

2 organic carrots sliced

2-3 green onions (i used 1 giant one from the farmers market…)

1/2 a bag of frozen onions and bell peppers from Trader Joe’s

1 jar of marinated artichoke hearts

1/4 -1/2 cup organic free range chicken broth

grape seed oil

crushed garlic, black pepper, sea salt, and dried basil to taste

2 bunches of greens to your liking (chard or kale is good…)

Chop up your greens and either steam or saute until tender, set aside.  In a large skillet, pour enough grapeseed oil in to cover the bottom and heat over medium.  Add frozen onions and bells until thawed and add broccoli and carrots.  Cook broccoli and carrots until crisply tender and then add remaining veggies, artichoke hearts and chicken.  Stir together until warm, add seasoning and chicken broth, stir and simmer for just a couple of minutes.  Serve over a bed of greens.  Make a double batch and pack in Tupperware for next day’s lunch!

Sun Dried Tomato Chicken Salad

4 diced chicken breasts or whatever leftover chicken pieces you might have

1 jar sun dried tomatoes

1 diced apple

1/2 a bag of sliced almonds

1/2 a head of shredded green or purple cabbage

olive oil, black pepper, and white balsamic vinegar to taste

Mix all ingredients together.  When I make this I fill up a huge Tupperware and it’s ready in the fridge for school lunches and of course for me.  My two year old loves this salad…

Warm Chicken and Bacon Green Salad

1 chicken breast diced (or 1 can of wild salmon)

4 strips of cooked diced bacon

1/2 an apple diced

2 big handfuls of salad greens

olive oil, balsamic vinegar, and black pepper to taste.

Pretty easy and straight forward but if you take the time to warm up the chicken and then adding the warm bacon on top of the crisp greens and then all that lovely olive oil, it just tastes too good to be so easy..

Enjoy and No Excuses!!

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Three “No Excuses” Lunch Ideas and Magazine Update is a post from Everyday Paleo - licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License

Roast Chicken

1 free range/farm raised 4-5 lb chicken

Sea salt

Preheat oven to 450. Wash chicken and thoroughly dry the chicken inside the cavity and out with paper towels.  Place the chicken in a roasting pan and generously sprinkle the entire chicken with sea salt (inside the cavity as well).  The recipe on epicurious said to “rain” the salt down on the chicken, maybe that’s the secret…. I did not tress it, add any butter, thyme, or even pepper, just the salt, and after about an hour in the oven, the chicken was crispy golden brown on the outside and incredibly tender, juicy, flavorful and delicious on the inside!  The best parts of the chicken is what we could pick right off the bones – my two year old ate most of his dinner before we even got the chicken to the table…

I served the chicken with mashed cauliflower that I seasoned with garlic powder and black pepper as well as a fresh arugula and spring mix salad with diced apples, olive oil, and lemon juice. 

Enjoy!!

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Easy and Amazing Roast Chicken is a post from Everyday Paleo - licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License

Enjoy!

Chicken and Veggie Roll-ups

4 chicken breasts cut in half

3 carrots cut into strips

3 zucchini cut into strips

3 tbsp olive oil

1/2 tsp sea salt

palm full of fresh minced rosemary

crushed black pepper to taste

8 slices of bacon

1/2 cup chicken broth

Preheat oven to 350 degrees. With a kitchen mallet, flatten the halved chicken breasts between two pieces of waxed paper. Toss the sliced carrots and zucchini with the olive oil, salt, pepper, and fresh rosemary.  Place 2 zucchini and 2 carrot slices in the middle of the flattened chicken breasts, roll tightly, wrap with a piece of bacon, and secure with a toothpick. Place chicken in a baking dish and poor the chicken broth over the chicken roll-ups.  Bake for 45 minutes or until chicken is tender and no longer pink in the middle.  Quick tip – cook bacon prior to wrapping the chicken, but do not cook it until it’s too crisp to wrap!  Also, make sure you thinly slice your veggies or they will not be cooked enough.

Sauce:

2 eggs

2 tbsp cider vinegar

1/2 tsp yellow mustard

1 tsp sea salt

1/4 tsp white pepper

a pinch or two of cayenne pepper

1 1/2 cups olive oil

1 tbsp lemon juice

Blend all ingredients except for olive oil and lemon juice.  Once the ingredients are mixed, continue to blend and slowly add the oil and lemon juice until the sauce is mayo consistency.  Add the chicken broth drippings from your pan and continue to blend until smooth.  Poor of chicken veggie roll-ups and serve.

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Chicken and Veggie Roll-ups is a post from Everyday Paleo - licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License