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4 from 1 vote

Easy Paleo Chimichurri Bacon Chicken

An easy, paleo, low carb chicken entree that is full of flavor.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: grain free, low carb, paleo
Servings: 5
Calories: 301kcal
Author: Stacey


  • 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
  • 2/3 cup olive oil or avocado oil where to buy avocado oil


  • 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 1/3 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.


Serving: 1g | Calories: 301kcal | Carbohydrates: 2g | Protein: 21g | Fat: 22g | Fiber: 0.6g | Sugar: 0g