Recipe of the week PALEO chicken puttanesca

Another recipe from a friend


Macros: P:34.3 C:17.2 F:4.5



1lb chicken

1 cup of sliced mushrooms

2 bell peppers, sliced into strips

5 garlic cloves, minced

1 14oz. can of tomatoes

1 cup of marinara sauce (no sugar added)

2 tsp dried oregano

1.5 tsp red pepper flakes (more if you like it hot!) 

2 tsp garlic powder

Salt & Pepper 

LOTS of FRESH basil




Cut your chicken breasts into large chunks or thick strips. Heat up some fat (olive oil, bacon grease, coconut oil, etc) in a large skillet.

Over medium-high heat, place the chicken into the skillet. Crack some pepper and shake some salt over the chicken.

When the chicken is browned (about 4-5 minutes), flip the chicken, and add your sliced mushrooms and bell peppers to the pan.

When the other side is browned and the mushrooms begin to release their liquid (another 4-5 minutes), stir in the minced garlic for about 30 seconds. Add the rest of the ingredients, and stir well.

Cover the skillet, and let it simmer over medium-low heat for 20 minutes, or until chicken is cooked all the way through.

Top with lots of fresh basil — or — if you’re feeling sinful a bit of parmesan cheese!


Serve with a side salad or veggie.  I like to roast some zucchini, slice them ½ circles, sprinkle with bread crumbs, italian seasoning and parmesan cheese and cook in the oven at 400 until the tops are golden.

Categories: WOD