Paleo Lemon Chicken Bites

Paleo
Nut-Free
Dairy-Free
Gluten-Free

It’s been a while since I’ve posted a savory recipe, so I thought I might post one before I get into my Holiday baking! This recipe is super easy and comes together quickly! Perfect for a weeknight meal. This meal is also perfect for when you want a healthier alternative to your favorite take-out!

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The honey and lemon in the sauce go perfectly together for form the best sweet and tart combination! The chicken pieces are breaded using only coconut flour, tapioca flour and a marinade that doesn’t require any eggs for breading! It’s been sort of a tradition in my family to have homemade Chinese food on Christmas eve, and since I won’t be able to go home for Christmas this year, this added an extra level of comfort to this recipe! Kai enjoyed it so much, that he asked me to make it two nights in a row! If you do any gluten-free baking on a consistent basis, you probably have all of the ingredients you need to make this recipe in your pantry already!

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what do i need to make these paleo lemon chicken bites?
  • 1 pound of boneless/skinless chicken breasts or thighs – I’ve tried both and they will turn out great either way
  • Coconut aminos
  • Red wine vinegar
  • Potato starch
  • Honey
  • Lemon juice
  • Ginger
  • Garlic
  • Water
  • Sea salt
  • Tapioca flour
  • Coconut flour
  • Black pepper
  • Garlic powder
  • Avocado oil for cooking
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Servings:

4

Prep Time:

15 minutes

Cook Time:

20 minutes

Total Time:

35 minutes

Ingredients:

  • 1 pound of boneless/skinless chicken thighs or breasts, cut into bite sized strips
  • Avocado oil for cooking

Marinade:

  • 3 tablespoons of coconut aminos
  • 1 tablespoon of red wine vinegar
  • 1 tablespoon potato starch* see note

Lemon Sauce:

  • 1/2 cup honey
  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon of fresh ginger, grated
  • 1 clove of garlic, minced
  • 3 tablespoons of water
  • 1/2 tablespoon of sea salt
  • 2 tablespoons of tapioca flour

Breading:

  • 1/2 cup of coconut flour
  • 6 tablespoons of tapioca flour
  • 1 teaspoon of sea salt
  • 1/2 teaspoon of black pepper
  • 1 teaspoon of garlic powder

Instructions:

Step 1

In a large bowl, combine coconut aminos, red wine vinegar and potato starch. Place chicken strips into the same blow and completely coat the chicken. Set aside to let marinate

Step 2

Place the ingredients for the breading in a large bowl and set aside

Step 3

While the chicken marinates, prepare the lemon sauce. Place all of the ingredients into a medium sized pot and place over medium heat. Allow mixture to come to a boil. Reduce heat to simmer for 2-3 minutes until mixture has thickened slightly. Remove from heat and allow to cool while you prepare the chicken, the mixture will continue to thicken as it cools

Step 4

Place a pan on the stove-top over medium heat. Place 2-3 tablespoons of avocado oil in the pan

Step 5

While the pan heats up, coat your chicken in the coconut flour mixture. Use one hand to remove the chicken from the marinade, and use the other to coat the chicken pieces in the coconut flour mixture

Step 6

Once the pan is hot, place chicken strips in the pan, allowing for a small amount of space between each piece. Cook for approximately 5 minutes on each side, until breading is golden brown and the internal temperature reaches 165 degrees. You’ll likely have to do this in batches to cook all of the chicken

Step 7

Place cooked chicken onto a plate lined with paper towel to cool while you finish cooking the remaining chicken. Once all of the chicken is fully cooked, coat the chicken in the lemon sauce. Garnish with sesame seeds and green onion if you like. Enjoy!

Notes:
  1. Tapioca flour can be used instead of potato starch in the mariade, but I found using the potato starch helps coat the chicken more evenly when you go to bread the chicken in the coconut flour mixture
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Hi! I’m Melissa

I create recipes made with good and good for you ingredients. I can’t wait to share with you!

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