Paleo Baked Chicken with Sage and Dill — quick, easy, delicious, and cheap!

The end result! Baked Chicken with Sage and Dill. This recipe makes a large pan full of meat, enough to feed about six people.

The end result! Baked Chicken with Sage and Dill. This recipe makes enough to feed about six people. I made baked sweet potatoes to go with it — all for under $10!!

It’s not often one can make a meal that serves six people for under $10, but that’s what I did tonight. I paired this recipe with baked sweet potatoes topped with butter and cinnamon. I used boneless, skinless chicken thighs that cost me $8.00. A bargain! Lucky for us, there are only two people in my household, so that left us plenty of tasty chicken and sweet potatoes for lunch tomorrow and maybe a supper later in the week. Plus I baked enough extra sweet potatoes to have some fried for breakfast for the next couple of days. Easy peasy future meals. The herbs give it a fresh taste and aroma, and the maple syrup balsamic vinegar provides just a hint of sweetness. 

Ingredients

2 1/2 lbs. boneless, skinless chicken thighs (they are moister than breasts, cheaper, and cook quicker). Trim the extra fat off the thighs. Set thighs aside.

2 T olive oil

Two-and-a-half pounds of boneless chicken thighs is a LOT of meat! This dish easily serves six.

Two-and-a-half pounds of boneless chicken thighs is a LOT of meat! This dish easily serves six.

Coating Mix

1 C almond meal/flour

2 T finely chopped fresh organic sage

2 T finely chopped fresh organic dill

1 tsp ground cumin

1/2 T coarse ground salt (leave out, and sprinkle on chicken after coating each piece)

Mix all ingredients except the salt in a small bowl. Set aside.

This is the brand of Almond Meal/Flour I usually use. I don't think it's organic, but it's available at most of the grocery stores near me, and that makes in convenient.

This is the brand of Almond Meal/Flour I usually use. I don’t think it’s organic, but it’s available at most of the grocery stores near me, and that makes it convenient.

Both The Herbal Garden sage and the dill are organic and available at Meijer. The coarse ground Mediterranean Sea Salt is great for coating chicken.

Both The Herbal Garden sage and the dill are organic and available at Meijer. The coarse ground Mediterranean Sea Salt is great for coating chicken.

Finely chopped sage and dill. I put the spoon next to the piles so you can see how much of the herbs are there -- each pile is two tablespoons.

Finely chopped sage and dill. I put the spoon next to the piles so you can see how that this is a lot of herbs — each pile is two tablespoons.

The almond flour after mixing in the cumin, sage, and dill.

The almond flour after mixing in the cumin, sage, and dill.

Batter

2 large eggs

1 T maple syrup balsamic vinegar

Beat eggs and vinegar together in small bowl, set aside.

Adding the maple syrup balsamic vinegar to the eggs makes them really dark, but don't worry. It's supposed to look like that.

Adding the maple syrup balsamic vinegar to the eggs makes them really dark, but don’t worry. It’s supposed to look like that.

The Process

Preheat the oven to 350 degrees. If you’re making sweet potatoes to serve with this (I highly recommend it), wash them and put them in the 350-degree oven about 30-40 minutes before the chicken.

You’ll need a baking pan large enough for the chicken to lie in a single layer. I used a broiler pan — it has low sides and enough square footage to accommodate all the chicken.

  1. Coat the bottom of the pan with the olive oil.
  2. Dip each piece of chicken in the egg batter, then pat it into the the bowl of the coating mix making sure to coat both sides very lightly. Almond flour can sometimes create a gritty or very dry texture, so go easy. You don’t need to cover every inch of the chicken.
  3. Place the chicken in a single layer in the pan.

    Just before it goes in the oven. Notice that the chicken thighs are not completely covered with the breading mixture. This is on purpose, otherwise the almond flour texture is overpowering.

    Just before it goes in the oven. Notice that the chicken thighs are not completely covered with the breading mixture. This is on purpose, otherwise the almond flour texture can be gritty and dry.

  4. When all the chicken is in the pan, sprinkle each piece evenly with some of the coarse salt. Use your fingers or the back of a spoon to press the salt into the chicken.
  5. Bake for 30-35 minutes. Chicken is done when you can cut it with a fork and the juices run clear.
  6. Turn up the oven to 425 degrees, place chicken on the top rack and brown it for five minutes. Do not overcook it or it will be dry! It won’t get super browned, but will brown up a bit.

Serve it with a side of sweet potatoes with butter and cinnamon on them and you have a full meal! Yumcious, scrumptious!

The end result! Baked Chicken with Sage and Dill. This recipe makes a large pan full of meat, enough to feed about six people.

The end result! Baked Chicken with Sage and Dill. This recipe makes a large pan full of meat, enough to feed about six people.

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Paleo Almond Flour Crackers with Cracked Black Pepper and Country Herbs

Almond Flour Crackers from Pure Home and Body 4

Ever since my Super Bowl posts on Facebook, people have been asking me for my recipe for these crunchy, salty, EASY, wonderful Almond Flour Crackers. (Did I use enough adjectives? I think not. I forgot QUICK.) Man, do I wish I could take the credit for this recipe, but I have to give credit to Pure Home and Body.

I did make some modifications, though, because I had problems with the first batch I tried to make, so here is the modified recipe:

2  3/4 C Almond Meal Flour

2  egg whites

2 Tbs. organic olive oil

Salt to taste

Seasonings (I used cracked black pepper and Stonemill Essentials Country Herb Grinder – Aldi’s brand.)

Preheat oven to 325 degrees F.

  1. Mix all the ingredients except the seasonings in a bowl until the mix is crumbly.
  2. Form the dough into a ball and place on a sheet of baking/parchment paper the size of your baking sheet.
  3. Place another sheet of parchment paper the same size on top of the dough.
  4. Using a rolling pin, roll the dough between the parchment papers until about 1/4-inch thick.
  5. Peel the top paper off the dough, sprinkle the dough with the seasonings and a little extra salt, place the paper back on the dough and roll it with the rolling pin to push the seasonings into the dough.
  6. Peel off the top paper and discard it.
  7. Slide the bottom paper onto your cookie sheet and place it in the oven.
  8. The crackers will take from 10 to 20 minutes, depending on how thick you rolled the dough. Check the dough periodically and remove it from the oven when all the dough is golden brown.
  9. Cut it into crackers immediately before it cools. I cut mine about 1.5-inches square, a nice size for holding lots of toppings.

    Almond Flour Crackers from Pure Home and Body 1

    This is what they looked like fresh out of the oven and cut into squares. I wish you could smell them!

  10. Wait until the crackers are completely cooled before using or placing into an airtight container for later.

For our Super Bowl feast, I put out a tray of the sliced organic Fuji apples, the smoked salmon, the sliced avocado (make sure you sprinkle the avocado and fruit with lemon juice to keep it from turning brown), a bowl of Kalamata olives, and a side tray of shrimp and cocktail sauce.

Almond Flour Crackers from Pure Home and Body 2

This might be “snack food,” but snack food is my favorite kind of meal. This definitely hit the spot for both the hub and me (he even bragged up the crackers at work the next day). Can a girl ask for more than that?

Almond Flour Crackers from Pure Home and Body 3