PALEO CHICKEN PIZZA SPIRALS
You guys asked for some easy to make recipes, and this one is pretty simple. All you have to do is pound some chicken, pour on a simple sauce, roll, cut and skewer the chicken, and then throw them on the grill. YOU CAN DO IT!!!
If you eat dairy, you can take about 1/2 cup of shredded mozzarella and sprinkle it on top of the spirals and place them under the broiler for about a minute to allow the cheese to melt before serving.
I like to serve my chicken spirals with extra marinara sauce and some zucchini noodles made with my spiral vegetable slicer, but they also are nice with a green side salad.
If you eat dairy, you can take about 1/2 cup of shredded mozzarella and sprinkle it on top of the spirals and place them under the broiler for about a minute to allow the cheese to melt before serving.
I like to serve my chicken spirals with extra marinara sauce and some zucchini noodles made with my spiral vegetable slicer, but they also are nice with a green side salad.
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent.
Paleo Chicken Pizza SpiralsPrep time: 15 mins Cook time: 10 mins Servings: 4
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Ingredients:
- 4 boneless, skinless chicken breasts
- 6 slices bacon, cooked and crumbled
- 2 cloves garlic, crushed
- 3 Tbsp. marinara sauce (plus more for serving)
- 1/2 cup fresh basil leaves, chopped
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1/4 tsp. sea salt
- 1/8 tsp. ground black pepper
- Dash crushed red pepper (optional)
Equipment:
- Bamboo skewers, soaked in water for 10 minutes
- Meat hammer
- Cutting board
- Parchment paper
- Medium sized mixing bowl
- Mixing spoon
- Measuring spoons
- Measuring cups
Directions:
1. Place the chicken breasts on a cutting board and place a piece of parchment paper over them. Pound the chicken breasts until they are all an even thickness (about 1/4" thick).
2. Combine the remaining ingredients in a medium sized mixing bowl and spread the mixture over the chicken breasts.
3. Roll each chicken breasts tightly, starting at the narrow end, and then cut into thick slices. I usually get about four spirals out of one chicken breast.
4. Skewer the slices, making sure to skewer right through the end of each spiral so it will hold its shape. Note: You may want to brush the spirals lightly with olive oil if your grill has a tendency to get meat stuck to it.
5. Grill the skewers for about 5 minutes on each side or until the chicken is cooked through. Serve with extra marinara sauce and some extra basil if you want to be fancy-pants. Voila!
- 4 boneless, skinless chicken breasts
- 6 slices bacon, cooked and crumbled
- 2 cloves garlic, crushed
- 3 Tbsp. marinara sauce (plus more for serving)
- 1/2 cup fresh basil leaves, chopped
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1/4 tsp. sea salt
- 1/8 tsp. ground black pepper
- Dash crushed red pepper (optional)
Equipment:
- Bamboo skewers, soaked in water for 10 minutes
- Meat hammer
- Cutting board
- Parchment paper
- Medium sized mixing bowl
- Mixing spoon
- Measuring spoons
- Measuring cups
Directions:
1. Place the chicken breasts on a cutting board and place a piece of parchment paper over them. Pound the chicken breasts until they are all an even thickness (about 1/4" thick).
2. Combine the remaining ingredients in a medium sized mixing bowl and spread the mixture over the chicken breasts.
3. Roll each chicken breasts tightly, starting at the narrow end, and then cut into thick slices. I usually get about four spirals out of one chicken breast.
4. Skewer the slices, making sure to skewer right through the end of each spiral so it will hold its shape. Note: You may want to brush the spirals lightly with olive oil if your grill has a tendency to get meat stuck to it.
5. Grill the skewers for about 5 minutes on each side or until the chicken is cooked through. Serve with extra marinara sauce and some extra basil if you want to be fancy-pants. Voila!
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