Coq Au Vin
A classic French dish, Coq Au Vin translates to “chicken (or rooster) in wine.” For this quick version, the stew simmers right on the stovetop and is ready to eat
Spicy Buffalo Chicken Meatballs
These spicy chicken meatballs make for the perfect appetizer, and are healthy, too! Choose your favorite clean-ingredient hot sauce to lather these veggie-filled meatballs. Download Recipe Ingredients
Southwest Chicken Chili
Loaded with southwest spices, this recipe is perfect for a warm supper, or allow the smoky spices to marinate and enjoy for leftovers tomorrow! Top with avocado and cilantro to
Chicken Taco Bowls
This easy and fun take on tacos swaps the tortilla for crunchy shredded lettuce. This is a great dish to serve buffet-style. Yield: 4 servings | Prep: 10 minutes |
Pesto Chicken & Sun Dried Tomato Salad
Pesto-packed chicken and creamy sun-dried tomatoes pair to create a vibrant and indulgent salad that will keep you satisfied! The toasted pine nuts, golden raisins and kalamata olives add
Chicken and Bacon Salad in Avocado Boats
This simple salad captures the yummy flavors of bacon and tomatoes and is served in convenient avocado boats! Plus it’s full of protein and healthy fats. Yield: 4-6 servings |
Strawberry Chicken Salad
Yield: 2-3 servings | Prep: 10 min Download Recipe Ingredients 2 cups chopped cooked chicken breast 1 cup chopped fresh strawberries 2 stalks celery, finely chopped 1/4
Roast Chicken with Russ Crandall – Paleo Radio Bites #8
Host Tony Federico talks with The Domestic Man about the proper way to roast a chicken. Originally featured in episode 48 of Paleo Magazine Radio. Books by our guest
Ginger Lime Chicken Bites
This amazingly simple and delicious recipe is from the bestselling book, The Healthy Gluten Free Life, by Tammy Credicott. While the book is not Paleo, about 100 of the 200
Episode 21: What Food Labels Mean for Your Meat
Host Tony Federico talks with David Maren, founder of Tendergrass Farms. David wrote a series of articles explaining food labels for MarksDailyApple.com and Tony speaks with him about the implications of food
