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    Home » Easy Paleo Chimichurri Bacon Chicken

    Easy Paleo Chimichurri Bacon Chicken

    7 February, 2014 by Stacey 4 Comments

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    Easy Paleo Chimichurri Bacon Chicken-

    Easy Paleo Chimichurri Bacon Chicken / beautyandthefoodie.com

        I love this Easy Paleo Chimichurri Bacon Chicken recipe because it is so easy make and very flavorful. You have probably had a similar sauce on beef or steak before. But this version is amazing on chicken and the bacon is a great flavor add in that is optional. Grain free, paleo, and low carb. You can use frozen chicken in this recipe as well. I used chicken thighs but you could use chicken breasts too.

    My kids love it even though it is green colored. If you like spicy, you can always add some extra red pepper flakes. I gave a choice of oils as I know some people do not cook with olive oil.

    This recipe is baked, not fried at extreme high temperatures.  The sauce is also a great sandwich spread if you have left over sauce.

    Easy Paleo Chimichurri Chicken / beautyandthefoodie.com

     

    Easy Paleo Chimichurri Bacon Chicken

    Stacey
    An easy, paleo, low carb chicken entree that is full of flavor.
    4 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 30 mins
    Total Time 35 mins
    Course grain free, low carb, paleo
    Servings 5
    Calories 301 kcal

    Ingredients
      

    • 1 lb chicken thighs or breasts
    • 1 Cup packed flat leaf Italian parsley remove large stems
    • 4 -5 cloves garlic peeled and minced
    • 2 tsp dried oregano
    • 1 tsp sea salt
    • ¼ tsp black pepper
    • ½ tsp red pepper flakes
    • 4 slices cooked chopped bacon
    • 2 tbsp red wine vinegar
    • ⅔ cup olive oil or avocado oil where to buy avocado oil

    Instructions
     

    • Preheat oven to 400 F, and lightly grease a large casserole dish.
    • In a food processor or blender, combine all ingredients except for the chicken thighs. Process until a nice green sauce forms.
    • Pour a ⅓ of the sauce over the bottom of the casserole dish, and spread around.
    • Place chicken thighs on top of sauce.
    • Pour the remainder of the sauce over the chicken. Cover dish with a lid or foil.
    • Bake for 25 to 30 minutes, or longer if chicken is frozen (40 to 45 minutes). Or until chicken is cooked through the thickest part.
    • Remove from oven, and let cool a bit before removing lid or cover (steam burns are not fun)
    • Serve and enjoy.

    *As an Amazon Associate I earn from qualifying purchases.

    Nutrition

    Serving: 1gCalories: 301kcalCarbohydrates: 2gProtein: 21gFat: 22gFiber: 0.6gSugar: 0g
    Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

    Nutrition Facts: Yeild: 5, Serving size: 1 serving, Calories: 301, Fat: 22 g, Carbohydrates: 2 g / Net Carbs: 1.4 g, Sugar: 0 g, Fiber: 0.6 g,  Protein: 21 g

    *All nutritional data are estimates based on the products I used*


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    Reader Interactions

    Comments

    1. Rosemary O'Donnell

      November 13, 2015 at 3:49 am

      4 stars
      Love your recipes..been helping with controlling my sugar and losing weight. ..thank you

      Reply
      • Stacey

        November 14, 2015 at 8:48 am

        Rosemary, I am so pleased andt hrilled to hear that. Thank you for taking the time to let me know 🙂

        Reply
    2. Jennifer Eloff

      April 13, 2014 at 5:30 pm

      Stacey, I really like this recipe for Chimichurri sauce. Thank you! I can't have too much vinegar...this is perfect for us. Bookmarked! 🙂

      Reply
      • Stacey

        April 13, 2014 at 11:40 pm

        Jennifer,
        Thank you so much! I'm such a fan of your blog, recipes and books! Low Carb eating has changed my life, and I would have had no idea how to eat this way if it was not for you and your team. 🙂
        Sincerely,
        Stacey

        Reply

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