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Cozy bowl of creamy Paleo Hot Cocoa with almond milk and cocoa powder
Paleo Recipes

Cozy Up with This Delicious Paleo Hot Cocoa Recipe

by Look My Recipe
written by Look My Recipe

Paleo Hot Cocoa is what I crave when winter shows its teeth. You know that feeling, right? The wind is howling, your cheeks are numb, and all you want is a warm mug in your hands that doesn’t mess up your healthy eating streak (ugh, regular cocoa with all that sugar). Finding a cozy drink that’s both delicious and still fits the Paleo thing? Major win. Okay, let’s talk about making it happen.
Cozy Up with This Delicious Paleo Hot Cocoa Recipe

Benefits of Drinking Paleo Hot Cocoa

Here’s the scoop nobody really tells you—Paleo Hot Cocoa is actually doing good stuff for your body, not just your taste buds. Instead of stuffing your belly with junky additives and sugar lows, you’re sipping on something full of antioxidants and healthy fats. How cool is that?

I remember life before switching to Paleo, my old hot cocoa routine had me bouncing all over the house. And then…crash. Paleo Hot Cocoa lets you skip that sugar rollercoaster. Plus, the pure cocoa powder brings a boatload of magnesium (hello, calming effect), and using things like coconut or almond milk makes it creamy without messing with your tummy. If you’re sensitive to dairy, this is your new best friend. Honestly, you’ll probably finish your cup and still feel light, not weighed down. For late-night cravings, it’s my go-to because I can drink it and not regret it.

“I tried this last night while watching the snow and my stomach felt comfy—not bloated at all. Game changer!” – Erin, Vermont

Paleo Hot Cocoa

Key Ingredients in Paleo Hot Cocoa

I get a bajillion questions about what goes in Paleo Hot Cocoa. It’s nothing wild, I promise. You need an unsweetened non-dairy milk—almond and coconut are my faves. Pick one that’s creamy. Unsweetened cocoa powder is the star, but make sure it’s the real deal and not the one with sneaky sugar tucked inside. I use raw cacao powder if I’m feeling fancy, but regular is fine too.

Sweetener? That’s totally up to you. My toolkit is honey (raw, if possible!), pure maple syrup, or even a tiny little date blended if you want more “real” sweetness. Pinch of salt? Yup, it sounds weird, but it brings out the flavor, pinky swear. Oh, and sometimes I add vanilla extract just because it smells dreamy. Stir it all together, heat gently, and you’ve got magic in a mug. Bonus points for a bit of cinnamon!

Paleo Hot Cocoa

How to Customize Your Paleo Hot Cocoa

This part’s fun, promise. Paleo Hot Cocoa plays nice with all sorts of extras. My mood absolutely decides—sometimes I need that extra cozy.

Want it spicy? Toss in a pinch of cayenne (seriously, try it). If you’re feeling festive, grated dark chocolate (make sure it’s Paleo-friendly) on top just takes it over the top. Kids begging for marshmallows? There are Paleo ones out there now, believe it or not. Or just skip them. No biggie.

I’ve also tried blending the cocoa with a scoop of collagen or mixing in almond butter (for when you run out of snacks and need your cocoa to multi-task as a dessert). One neighbor adds peppermint extract, says it tastes like a fancy coffee shop. There’s honestly no wrong way—mess around and see what you like best.

Tips for Making the Perfect Hot Cocoa

Let’s keep this real simple. No science degree required. Here are my tried-and-true tips:

  • Don’t let your milk boil, just warm it until steamy, so you don’t get that weird skin on top.
  • Whisk in the cocoa powder slowly so you skip clumps (you don’t want bitter surprise sips).
  • Adjust sweetener in tiny steps—start with less, taste, then add more if needed.
  • If you wanna get that “five-star restaurant” vibe, blend the finished cocoa for 20 seconds (so it gets frothy and decadent).

Related Paleo Recipes to Try

You made Paleo Hot Cocoa and now you’re thinking, “Hmm, what else can I sip or snack on that doesn’t bring the sugar crash?” Been there. My kitchen has become like a mini test kitchen for Paleo treats.

Try making some Paleo chocolate bark while you’ve got those ingredients out. Or maybe some almond flour cookies to dunk in your hot cocoa—it feels like pure luxury (with none of the leftover guilt). If you’re into smoothies, switch out regular cocoa and use your Paleo ingredients instead. It really turns your afternoon snack into something you actually get excited about. I even have a friend who stirs leftover hot cocoa into her chia pudding. No complaints.

Common Questions

Is cocoa powder really Paleo?
Most unsweetened cocoa powder, yes. As long as it doesn’t list sugar or weird stuff in the ingredients, you’re safe.

Can I make this ahead?
Totally. Make a big batch, keep it in the fridge, and warm up cups as needed. Just stir before serving.

Which non-dairy milk works best?
Almond milk is light, coconut is rich. Depends what you’re after. Sometimes I use half and half for both taste and texture.

Can I add protein powder?
Yep, as long as it’s a simple Paleo-friendly one. Toss it in before blending or whisking.

Is honey or maple syrup better for sweetening?
Both work. Try and see which one you like more—that’s part of the fun.

Grab a Mug and Try This Cozy Favorite

So, there you go—literally everything you need for seriously good Paleo Hot Cocoa that doesn’t mess up your day. I seriously can’t recommend this enough, especially on cold or stressful days when you want a treat but still want to feel good. If you want to deep dive even further, check out this handy Paleo Hot Cocoa Recipe for another twist or read up on Paleo-friendly twists at Paleo “Anti-Inflammatory” Hot Chocolate – Love Food Nourish. No need for a chef’s hat. You really just need a spoon, and some curiosity. Hot cocoa, cozy socks, happy you.
Cozy Up with This Delicious Paleo Hot Cocoa Recipe

Paleo Hot Cocoa

A warm, creamy hot cocoa that fits into a Paleo diet, perfect for cozy winter nights without the sugar crash.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Beverage, Dessert
Cuisine: Paleo
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups unsweetened non-dairy milk (almond or coconut) Choose a creamy version.
  • 2 tablespoons unsweetened cocoa powder Use high-quality cocoa powder without added sugar.
  • 1 tablespoon sweetener (honey, pure maple syrup, or date puree) Adjust according to taste.
  • 1 pinch salt Enhances flavor.
  • 1 teaspoon vanilla extract Optional, for added flavor.
  • 1 dash cinnamon Optional, can added for extra warmth.
Optional Add-ins
  • 1 pinch cayenne pepper For a spicy kick.
  • 2 tablespoons grated dark chocolate Ensure it’s Paleo-friendly.
  • 2 tablespoons Paleo marshmallows For kids or fun toppings.
  • 1 scoop collagen powder For added protein.
  • 1 tablespoon almond butter For a creamier texture.
  • 1 teaspoon peppermint extract Optional, for a festive flavor.

Method
 

Preparation
  1. In a small pot, gently warm the non-dairy milk over low heat until steamy, but do not boil.
  2. Slowly whisk in the cocoa powder until fully dissolved and smooth.
  3. Add the chosen sweetener and stir well to combine.
  4. If desired, add vanilla extract, salt, and any optional add-ins.
  5. Continue to heat the mixture until it reaches your desired temperature.
  6. For a frothy finish, blend the hot cocoa for 20 seconds.

Notes

Adjust the sweetness and add-ins based on personal preference. This recipe is versatile and can be customized with various flavors while keeping it Paleo-friendly.
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Slice of moist Paleo Zucchini Bread with chocolate chips and almonds
Paleo Recipes

Irresistibly Moist Paleo Zucchini Bread You’ll Love

by Look My Recipe
written by Look My Recipe

Paleo Zucchini Bread always gets attention at my house. I mean, who hasn’t gone searching for a gluten-free, healthy-ish snack only to get stuck with dry benches and crumbly letdowns? Sometimes you just want a cozy slice of something sweet (but not sugar-coma sweet), soft, and nostalgic. And wow, if allergies or a Paleo diet are in the picture, it’s even trickier. This recipe seriously changed the whole game for me. Now the kitchen smells like summertime… and nobody even misses the regular stuff.
Irresistibly Moist Paleo Zucchini Bread You’ll Love

Why You’ll Love This Gluten-Free Zucchini Bread

Let’s be real: some gluten-free baked goods taste, well, weird. That’s not the case here. This paleo zucchini bread is so moist and soft, even my pickiest eater doesn’t realize it’s not the “normal” kind. Heck, my neighbor’s kids come nosing around when I bake it. The flavor is just sweet enough, not overwhelming or bland. The zucchini keeps it extra tender, and it’s practically foolproof (unless you forget to squeeze out the water—ahem, looking at myself last summer).

I love that it checks so many boxes. Paleo? Yup. Gluten-free? Of course. Dairy-free? You bet. Even manages to avoid refined sugar. You can toss it together super fast with one bowl and a spatula. The weirdest thing? The leftovers taste even better the next day. Someone once called my second loaf “five-star restaurant” quality. No joke.

“I made this paleo zucchini bread for my family’s Sunday breakfast, and everyone—from my gluten-loving dad to my toddler—came back for seconds. It actually made Mondays better because the leftovers warmed up like magic!” — Jess, friend and carb enthusiast

Irresistibly Moist Paleo Zucchini Bread You’ll Love

Zucchini Bread Ingredients

Here’s what you need (and trust me, most of this is probably already in your pantry):

  • Zucchini: One medium or a handful of small—shredded with a box grater, then squeeze the heck out of that water
  • Almond flour: Gives you moist texture, not that chalkiness
  • Tapioca flour: Optional but it adds that classic bread chew
  • Eggs (room temp is best): Helps everything hold together, and good protein bonus
  • Maple syrup: Or honey—keep it Paleo, don’t overdo it
  • Baking soda: That’s for the rise, not baking powder
  • Cinnamon and vanilla extract: Key for that homey vibe
  • Coconut oil: Or avocado oil; both work fine
  • Bit of salt
    If you’re up for wildcards, throw in some chocolate chips or chopped nuts. You do you.
Paleo Zucchini Bread

How To Make Gluten-Free Zucchini Bread

So you’re ready to get baking? No fancy techniques here, that’s a promise. Just shred your zucchini—don’t peel it, you want those pretty little flecks in the bread. Next, wrap it up tight in a clean dish towel and actually smoosh as much water out as you can. Too much water makes soggy bread, which nobody wants.

Whisk up your eggs, oil, maple syrup, and vanilla in a big bowl. Dump in the flours, baking soda, cinnamon, and salt, then gently fold in your zucchini. Stir until you don’t see any more streaks of flour, but don’t go wild mixing or it’ll be tough. Plop it into a greased loaf pan and bake about 50 minutes. Toothpick test the center—should come out mostly clean. That’s it! Wait a few minutes (okay, ten is ideal, but who’s counting), then dig in.

How to Store Paleo Zucchini Bread

Don’t worry about waste. This bread keeps like a champ. Let it cool first, then wrap it up tight in foil or stow it in an airtight container. On the counter, you’re good for two days, but honestly I keep mine in the fridge. It’s even better after a night—soaks up the flavors, gets even more tender. For longer stashing, pop individual slices in the freezer. Just reheat in the toaster oven or microwave. Tastes fresh every time, which surprised me more than it should have.

Zucchini Bread Mix-Ins and Substitutions

Honestly, this is the fun part. Sometimes you want variety, right? I toss in a handful of dark chocolate chips if kids are over (okay, or if I am). Walnuts or pecans add an awesome crunch, just check if anyone’s allergic first! Dried cranberries? Odd but tasty. One wild idea I’ve tried: shredded carrots for more veggie power. You could swap almond flour for cashew, but it’ll come out softer. No tapioca? Fine, use arrowroot or skip it—results still rock. Just avoid coconut flour in big amounts—it dries things out. Paleo zucchini bread is all about forgiving flexibility.

Common Questions

Can I make this bread egg-free?
Sort of. Flax eggs work, but the bread is a bit more dense. Worth a shot, though!

Does the bread taste too much like zucchini?
Nope, it’s surprisingly mild. The cinnamon and vanilla pretty much dominate.

How do I know when it’s done?
Stick a toothpick in the middle. If it comes out just a little sticky, you’re good. Overbaking dries it out.

Can I double this recipe?
Totally. I do it all the time for potlucks. Just use two pans.

What’s the best way to shred zucchini?
Box grater, hands down. Food processor works, but you have to watch for over-shredding.

Your New Favorite Snack (You’ll See)

Okay, that’s the rundown. Making paleo zucchini bread is honestly one of my favorite kitchen “cheats”—it feels indulgent, but my conscience stays clean. You just need a box grater, a decent arm, and the mood for something cozy. This one ticks all the boxes for healthy-ish baking, holds up against regular zucchini bread, and never lasts more than a day at friends’ get-togethers. If you want to see another trusted version, check out Paleo Zucchini Bread – Our Salty Kitchen. For super easy step-by-steps and some handy substitutions, Easy Gluten-Free Zucchini Bread | Downshiftology is worth a look, too. Try it. Let the house smell like cinnamon and summer. Let me know if you ever have leftovers—around here, that’s not really a thing.

Gluten-Free Zucchini Bread

This deliciously moist and soft Paleo Zucchini Bread proves that gluten-free and healthy can also mean delightful. It’s easy to make and perfect for a cozy snack or breakfast.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: Gluten-Free, Paleo
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium Zucchini, shredded Squeeze excess water out
  • 2 cups Almond flour Gives moisture
  • 1/4 cup Tapioca flour Optional, adds classic bread chew
  • 2 Eggs, room temperature Helps bind ingredients
  • 1/3 cup Maple syrup or honey Keep it Paleo
  • 1 teaspoon Baking soda For rising
  • 1 teaspoon Cinnamon Key spice for flavor
  • 1 teaspoon Vanilla extract For flavor enhancement
  • 1/4 cup Coconut oil or avocado oil Both work fine
  • 1/2 teaspoon Salt Enhances flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Shred the zucchini using a box grater. Squeeze out as much moisture as possible using a clean dish towel.
  3. In a large bowl, whisk together eggs, oil, maple syrup, and vanilla extract.
  4. Add almond flour, tapioca flour (if using), baking soda, cinnamon, and salt to the bowl. Stir well until combined.
  5. Gently fold in the shredded zucchini until evenly distributed. Do not overmix.
Baking
  1. Pour the batter into a greased loaf pan.
  2. Bake for about 50 minutes or until a toothpick inserted in the center comes out mostly clean.
  3. Allow to cool for at least 10 minutes before removing from the pan.

Notes

This bread keeps well in an airtight container and tastes even better the next day. For longer storage, slice and freeze individual pieces.
7 views
Paleo Blueberry Muffins with Chia Seeds fresh out of the oven.
Paleo Recipes

Deliciously Easy Paleo Blueberry Muffins with Chia Seeds

by Look My Recipe
written by Look My Recipe

You ever just wander into your kitchen, stare at a sad-looking banana, a carton of blueberries, and think—okay, what now? That’s pretty much how I stumbled onto my weekday go-to: Paleo Blueberry Muffins with Chia Seeds. I wanted something sweet but not loaded with mystery ingredients, and—most importantly—my stomach doesn’t do well with gluten, so that let out most bakery stuff. These muffins check all the boxes: cozy, belly-friendly, and packed with things that actually do your body good. Plus, honestly, they’re so darn easy. Even my neighbor Teresa, who’s sworn off baking since the pancake batter incident, managed a batch without setting off her smoke alarm.

Paleo Blueberry Muffins with Chia Seeds

How to Make Paleo Blueberry Muffins

Let’s get right to it. The first time I tried Paleo Blueberry Muffins with Chia Seeds, I half expected them to come out looking like hockey pucks. But nope! Fluffy, moist, and bursting with blueberries. Here’s how I do it.

Start with good, fresh blueberries—don’t skimp on these. The flavor is so worth it. You’ll need almond flour (finely ground makes for the best texture), a touch of coconut flour, chia seeds (for extra crunch and nutrients), baking soda, salt, eggs, raw honey, vanilla, and your oil of choice. I go for coconut oil, but we’ll talk more about that later down.

I whisk all the dry stuff first in one bowl. No clump drama. In another bowl, eggs, honey, vanilla, and oil get a good beating—don’t be lazy here. Fold in those blueberries last, just before spooning the batter into the muffin pan.

These cook up at 350 degrees, around 22 minutes. Your kitchen will smell like it’s prepping for a five-star bed and breakfast (I mean, in spirit). Let ’em cool just a little. The blueberries inside? Luscious.

“I honestly didn’t think paleo muffins could taste this good! My kids ate them before I could grab a second one. New favorite.” — Jess, longtime muffin skeptic

Deliciously Easy Paleo Blueberry Muffins with Chia Seeds

Extra Virgin Olive Oil vs. Coconut Oil

Okay, here’s a moment of honesty. I was super on the fence about using oil in anything sweet. It turns out, both extra virgin olive oil and coconut oil totally work. They’re not the same, though—not by a long shot.

Coconut oil brings this subtle coconutty note, which is pretty lovely with blueberries. It keeps things moist without getting heavy. On the other hand, extra virgin olive oil is grassy, almost peppery. Some folks like that tinge in their muffins. For me, I switch off depending on my mood, or what’s nearest when I open the cupboard.

Both versions keep the muffins fluffy and tender. Coconut oil does firm up in the fridge, so you might want to nuke the muffins for a few seconds if you go that route. It’s honestly a toss-up. Some mornings I’m team coconut, sometimes I want that Mediterranean vibe. Can’t go wrong, really.

Paleo Blueberry Muffins with Chia Seeds

Nutritional Benefits of Chia Seeds

I used to think chia seeds were just for hipsters or those fancy overnight puddings you see on Pinterest. Turns out, they’re actually packed with nutrition and don’t taste like much, so they kind of sneak their way in.

First, they’re an awesome source of omega-3 fatty acids. The good fats—like the kind your doctor always wishes you’d eat more of. Chia seeds also bulk up the muffins, giving a nice extra bite. A little fiber boost, too (which, real talk, most of us could use).

Because they absorb liquid, they make the whole muffin seem extra moist. I love that. Extra bonus? They keep me fuller longer. Sometimes I just toss them in if I’m feeling extra. They look a lot fancier than they are.

“Chia seeds make these muffins so satisfying. I’m not even hungry until lunch these days.” ‐ Mark from next door, who always wants snacks

Best Practices for Baking with Gluten-Free Ingredients

So, gluten-free baking has a, let’s say, “difficult” reputation. Honestly, you might get some flops before you get gold, but these tips helped me big time. For starters, don’t just swap regular flour for almond or coconut flour one-to-one. They react totally differently to moisture.

Definitely use finely ground almond flour, not almond meal. Texture is everything. Coconut flour is thirsty and soaks up lots of liquid, so that’s why you only use a little. Extra eggs help the structure since you’re not relying on gluten to hold things together.

Baking powder often adds sneaky starch, so check for grain-free brands. Mix batter just until there’s no dry flour left—overmixing makes things sad and flat. And, let stuff cool in the pan a few minutes before turning out, or else you’ll end up with muffin crumbles all over the place. Learned that the messy way.

Tips for Storing and Freezing Blueberry Muffins

Let me just say: These muffins win at leftovers.

  • Wait until they cool totally before storing, or you’ll end up with a soggy, weird mess.
  • Keep ’em in an airtight container, room temp for two days, maybe three if you dare.
  • They freeze like a dream. Just wrap individually, stuff in a zip bag, and then straight to the freezer.
  • Pop ’em in the microwave for, like, twenty-ish seconds. Good as new.

I swear, frozen muffins save me on mornings when I roll out of bed ten minutes before a meeting. Breakfast hero.

Common Questions

Can I make these muffins nut free?
You bet. Switch the almond flour for sunflower seed flour if you can find it. The texture will be a smidge different, but no less tasty.

Is honey necessary, or can I use maple syrup?
Totally! Either one is great. Just use the same amount.

Do I have to add chia seeds?
No, but why not? They add a mild crunch and nutrition, but feel free to leave them out or sub with flaxseed.

How do I keep muffins from sticking to the pan?
Always use paper liners or a good swirl of coconut oil on each cup. No more muffin carnage.

Can I use frozen blueberries?
Absolutely. Toss them in right from the freezer to avoid blue-tinged batter.

Your Next Favorite Breakfast Awaits

Look, making Paleo Blueberry Muffins with Chia Seeds isn’t hard science. It’s more like kitchen magic with a side of happy accidents sometimes. If you want even more twists on this recipe, check out ideas from Our Salty Kitchen’s version of Paleo Blueberry Muffins with Chia Seeds or peek at Gluten Free Blueberry Muffins with Chia Seeds Recipe for kid-friendly tweaks. Muffins like these have saved my breakfast blues and made weekday mornings just a little more special. Don’t wait for the fancy stuff—give it a go and see what your kitchen smells like tomorrow.

Paleo Blueberry Muffins with Chia Seeds

Delicious, gluten-free muffins packed with blueberries and chia seeds, perfect for a quick and healthy breakfast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: Gluten-Free, Paleo
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups almond flour Finely ground for best texture
  • 2 tablespoons coconut flour Use in moderation as it absorbs moisture
  • 2 tablespoons chia seeds Provides crunch and nutrients
  • 1 teaspoon baking soda To help muffins rise
  • 1/2 teaspoon salt Enhances flavors
Wet Ingredients
  • 3 large eggs Provide structure and moisture
  • 1/2 cup raw honey Or substitute with maple syrup
  • 1 teaspoon vanilla extract For flavoring
  • 1/4 cup coconut oil Can substitute with extra virgin olive oil
Add-Ins
  • 1 cup fresh blueberries Don’t use frozen blueberries immediately; add directly from the freezer to avoid blue batter

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together all the dry ingredients: almond flour, coconut flour, chia seeds, baking soda, and salt.
  3. In another bowl, beat the wet ingredients: eggs, honey, vanilla extract, and coconut oil until well mixed.
  4. Fold the wet ingredients into the dry ingredients until just combined.
  5. Gently fold in the blueberries last.
Baking
  1. Spoon the batter into the prepared muffin pan, filling each cup about 3/4 full.
  2. Bake in the preheated oven for about 22 minutes, or until a toothpick inserted in the center comes out clean.
  3. Allow to cool in the pan for a few minutes before transferring to a wire rack.

Notes

Store cooled muffins in an airtight container at room temperature for up to two days. For longer storage, freeze individually wrapped muffins and microwave for 20 seconds before serving.
4 views
Whole30 Orange Chicken Salad with mandarins and fresh vegetables for a healthy meal.
Paleo Recipes

Zesty Orange Chicken Salad (Whole30) for a Flavorful Meal!

by Look My Recipe
written by Look My Recipe

Ever stared at your fridge and just… sighed? Orange Chicken Salad (Whole30) has totally saved my dinner rut when I want bold flavor but still gotta keep it healthy. You know, when you want something fresh, tasty, and, most importantly, doesn’t make you throw in the towel on your clean-eating goals. The mandarin oranges bring that punchy sweetness. It’s like vacation in a bowl, honestly. And hey, even my picky cousin from Dallas asks for seconds, so you know it’s legit.
Orange Chicken Salad (Whole30)

Mandarin Chicken Salad: The Best Dressing

Okay, hear me out—the dressing really does make or break this salad. I’m obsessed with this zesty orange vinaigrette. It’s got fresh orange juice (obviously), a hint of Dijon, a bit of olive oil, a splash of rice vinegar, salt, and cracked pepper. Just whisk until your arm gets tired or toss it in a jar and dance around the kitchen while you shake it up.

Now, if you like a tiny kick, grate in fresh ginger or add a drop of sesame oil. For Whole30, skip honey or sugar—it’s still wild delicious, trust me. Pour it all over your greens and chicken. You’ll be licking the bowl. My aunt called this better than a five-star restaurant. She even texted me for the recipe twice… because she lost it the first time.

“I’ve made this salad every week for a month. That orangey dressing? I want to drink it! I love how it fits into my Whole30 and still tastes amazing.” — Jess B., Oklahoma City

Orange Chicken Salad (Whole30)

How to Make Mandarin Chicken Salad

Roll up your sleeves; here’s the drill. Start with cooked chicken—rotisserie, grilled, or leftover roast works great. Slice or shred it, doesn’t matter. Next, pile up some greens like romaine, baby spinach, or mixed lettuce on your serving plate. Throw in those juicy mandarin oranges. Yes, the canned ones are fine (just pick unsweetened for Whole30). I sometimes peel fresh mandarins if I’m feeling motivated, but that’s rare on a weeknight.

Add some sliced almonds, thinly sliced red onions, maybe cucumber, carrots, or even some chopped celery for crunch. Repeat after me: it’s a salad, not rocket science. Don’t stress if you toss in a random veggie hiding in your fridge. Drizzle your orange vinaigrette alllllll over, toss it up, and there you go. Dinner’s done before the pizza guy would even leave his lot.

Wanna get wild? Sprinkle with sesame seeds or fresh cilantro. I even tossed in some avocado slices once and, honestly, it was a genius move.

Orange Chicken Salad (Whole30)

Tips for the Best Mandarin Chicken Salad

Let me level with you. Not all salads are created equal. Want it to hit that sweet spot every. single. time? First—always chill your greens! I keep mine in the fridge so they’re super crisp. Nobody wants a limp salad, right?

Second, shred the chicken roughly instead of dicing. Somehow it soaks up more flavor and feels heartier. Third, only dress what you’ll eat right away. Leftover dressed salad… not a vibe. If you’re meal prepping, keep your dressing on the side.

Remember, mandarin chicken salad should never taste boring—use fresh oranges when they’re in season for maximum zing!

Can You Prepare This Mandarin Salad in Advance?

Absolutely—meal prep warriors, rejoice. You can totally assemble most of this ahead. Here’s what’s worked for me:

  • Store greens, chicken, and mandarin segments separately in airtight boxes.
  • Whip up your orange vinaigrette and stash it in a small mason jar in the fridge.
  • Chop extras like onions or carrots and store in their own baggie.
  • Grab, dump, drizzle, and shake everything up when hunger strikes.

No sad desk lunch here, I swear. But just don’t add the dressing too soon, otherwise things get soggy and sad. Okay, done preaching.

How to Create Variety and Make Your Own Favorite Version

Listen, Mandarin Chicken Salad is a classic, but no rule says you can’t mess with tradition a little. Honestly, the sky’s the limit. Swap in grilled shrimp or leftover pork if you’re all chickened out. Try sunflower seeds instead of almonds, or toss in pomegranate seeds for a fancy twist. My neighbor once threw in roasted sweet potatoes and now I can’t stop thinking about it.

Change up the greens, too—baby kale, arugula, or butter lettuce all totally work. And if you do dairy, sprinkle in a little feta (not Whole30, but hey, your kitchen, your rules). Just promise me you’ll keep the oranges. That’s non-negotiable for that zip of brightness. Taste, tweak, repeat. It’s your salad now.

Common Questions

Q: Can I use canned mandarins for this salad?
A: Yes! Just check the label and choose ones packed in juice, not syrup, for Whole30.

Q: What’s the best chicken to use?
A: Honestly, whatever you have cooked. Grilled, baked, or rotisserie all work beautifully.

Q: Can I swap the oranges for another fruit?
A: Sure can, though it changes the flavor. Strawberries or pineapple are fun swaps, but mandarins really bring it home.

Q: Will this keep for tomorrow’s lunch?
A: As long as you keep the dressing on the side, you’ll have a fresh salad for lunch the next day.

Q: How long does the orange vinaigrette last?
A: Sealed in the fridge, it’ll keep up to four days. Shake before you pour.

Ready to Brighten Up Dinner?

So listen—if you’re tired of sad desk salads and want a meal that snaps you back to life, you’ve gotta try Orange Chicken Salad (Whole30). It’s simple, fast, and somehow manages to taste like you’re treating yourself, not punishing yourself. And if you need more ideas for variations, just check out this Mandarin Orange Salad with Chicken (Paleo, Whole30)| I Heart … or dive into this berry twist Orange Chicken Salad with Strawberries (Whole30, Paleo). If Asian-inspired salads are your jam, you’ve gotta peek at Paleo Chinese Chicken Salad {Whole30} – The Paleo Running ….

Okay—now it’s your turn. Pop some oranges, toss that chicken, and just make it your own. Trust me, you’ll want this on repeat.

Mandarin Chicken Salad

A fresh and healthy Mandarin Chicken Salad with a zesty orange vinaigrette, perfect for Whole30 diets.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Healthy
Calories: 320
Ingredients Method Notes

Ingredients
  

For the salad
  • 4 cups cooked chicken, sliced or shredded Use rotisserie, grilled, or leftover roast.
  • 6 cups mixed greens Romaine, baby spinach, or any preferred lettuce.
  • 1 can mandarin oranges Use unsweetened for Whole30 or fresh mandarins if in season.
  • 1/2 cup sliced almonds Optional replacement with sunflower seeds.
  • 1/2 cup thinly sliced red onions Can be adjusted to taste.
  • 1 cup sliced cucumbers Optional, for extra crunch.
  • 1 cup shredded carrots Optional addition for color and texture.
  • 1/2 cup chopped celery Optional, for additional crunch.
For the dressing
  • 1/4 cup fresh orange juice
  • 2 tablespoons olive oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon cracked black pepper
  • 1 teaspoon grated fresh ginger Optional for a kick.
  • 1 drop sesame oil Optional for additional flavor.

Method
 

Preparation
  1. Start by preparing the cooked chicken: shred or slice it.
  2. On a serving plate, pile up the mixed greens.
  3. Add the mandarin oranges on top.
  4. Toss in the sliced almonds, red onions, cucumbers, carrots, and celery.
  5. For the dressing, whisk together orange juice, olive oil, rice vinegar, Dijon mustard, salt, black pepper, ginger, and sesame oil until well combined.
  6. Drizzle the dressing over the salad and toss to combine.

Notes

Chill your greens for crispness. Avoid dressing leftovers to prevent sogginess. Use seasonal fresh oranges for best flavor.
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Whole30 Marry Me Chicken served with fresh herbs and vegetables
Paleo Recipes

Delicious Whole30 Marry Me Chicken You’ll Fall in Love With

by Look My Recipe
written by Look My Recipe

Ever found yourself on Whole30 and, honestly, feeling like every dinner tastes the same? Yep, been there. Whole30 Marry Me Chicken is the dish that actually made me excited for meal time again. No grains, no dairy, but loads of juicy, tender chicken and legit flavor. It’s one of those recipes my friends ask for before they even finish eating, which is wild. Seriously, this dinner is so good, you might just want to, well, marry it.
Whole30 Marry Me Chicken

Why You’ll Love This Whole30 Marry Me Chicken Recipe

Listen, you don’t have to be a kitchen whiz to get this one just right. Honestly, it’s almost harder to mess it up. The coconut milk makes everything super creamy, but without any dairy guilt. The chicken? Always turns out tender. Better yet, it works for picky eaters (trust me, my little brother was converted). The sauce, oh wow, I drizzle it over roasted potatoes, or even on green beans sometimes—pure magic.

Plus, it comes together quick. I barely blink and it’s ready to serve. Tons of flavor that doesn’t leave you wishing for a cheat meal. My only warning: once you try it, you’ll crave it every week. Not a bad problem, right? Oh, and leftovers? Better the next day. Family tested, Whole30 certified, picky-eater approved.

“I made this recipe for dinner and my husband swore it tasted like something from a five-star restaurant. Even my super-fussy teenager had seconds. Total winner!”

Whole30 Marry Me Chicken

What Makes This Recipe So Good

Simple ingredients but bold taste—that’s the best kind of meal. The creamy coconut milk blends with sun-dried tomatoes and garlic for a combo that somehow feels both fancy and comforting. I’ve tried a million Whole30 chicken recipes and, I dunno, most taste either bland or overly heavy on spices. This one is balanced: tiny kick from crushed red pepper, touch of sweetness, total umami bomb.

What really gets me is the sauce. It thickens up naturally, so no weird “how do I thicken this” moments. Plus, skillet-to-table in under forty minutes, even if you get distracted by, say, a wild dog chase through the kitchen (been there). No fancy gadgets or expensive ingredients.

Whole30 Marry Me Chicken

Tips for Success

Okay, here’s my honest “don’t mess this up” advice. Start by patting the chicken dry—otherwise you won’t get that golden color. Sear it hot, like, really hot. Use a big enough pan so the pieces aren’t squished or steaming (if you’re like me and tend to crowd the pan—please resist!). When you add the coconut milk, scrape those brown bits up; they flavor the sauce like, whoa.

If the sauce feels too thick, add a splash more coconut milk. Too thin? Simmer it a little longer. Don’t have fresh basil? Swap in spinach or even arugula—it still rocks. And don’t forget to taste as you go, it helps avoid blandness. Last tip: save some sauce for leftovers. You’ll thank yourself.

Chef’s Tips

I’m going to be bossy for a sec—don’t skip on the sun-dried tomatoes. They are the heart of Whole30 Marry Me Chicken, trust me. Also, use full-fat coconut milk for creaminess. Light coconut milk just doesn’t cut it. Adjust salt at the end, because coconut milk can be sneaky-sweet (I learned this the hard way). Oh, and resting the chicken a couple of minutes before slicing keeps it extra-juicy.

If you want to make it even prettier, add a sprinkle of chopped fresh basil or parsley before serving. Looks like restaurant food, tastes even better.

Serving Suggestions

Here’s how I love to serve this chicken:

  • Over roasted potatoes or mashed cauliflower for that comfort food feeling.
  • Spoon the sauce over steamed green beans, broccoli, or zucchini noodles (seriously satisfying).
  • Pack up leftovers with roasted veggies for a quick lunch the next day.

More Whole30 Recipes You’ll Love

If you loved Whole30 Marry Me Chicken, I have, um, too many Whole30 wins to share. My sweet potato hash recipe is basically what gets me out of bed in the morning. There’s also a zesty sheet pan shrimp that never gets old, especially with a dash of lime. Oh, and don’t sleep on slow-cooker beef stew. When you add these favorites to your line-up, Whole30 goals are way less daunting, I swear.

Common Questions

Can I use chicken thighs instead of breasts?
Absolutely, thighs are actually juicier! Just keep an eye on the cook time since they might need a couple minutes more.

Is there a good substitute for coconut milk?
The next best thing is canned, full-fat cashew cream. Almond milk isn’t creamy enough, in my opinion.

How do I store leftovers?
Pop leftovers in an airtight container and they’ll be good for about three days in the fridge. The sauce thickens a bit, but honestly, it’s dreamy over veggies.

What if I’m not on Whole30?
You can play around! Add a splash of cream, serve over pasta, toss in parm—have fun with it.

Can I make it ahead?
Yup, it’s a great meal prep—just keep the sauce separate and warm it all up together for best results.

One Bite and You’re Hooked: Just Try This

Honestly, Whole30 Marry Me Chicken totally saved my sanity during Whole30. Crazy flavorful, fast, and makes everyone at the table happy—it’s a win in my book. If you need proof or want to see visual steps, check out Whole30 Marry Me Chicken – WholeFoodFor7 for another take, or dive into Whole30 Marry Me Chicken (Paleo, Dairy Free) – 40 Aprons for tips and ingredient swaps. Seriously, you’ll want this recipe on repeat. Give it a go—let me know how it goes or if you find your new go-to sauce. Happy cooking!

Whole30 Marry Me Chicken

A delicious, creamy chicken dish made with coconut milk, sun-dried tomatoes, and garlic, perfect for Whole30 diets and super easy to prepare.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Paleo, Whole30
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken breasts Pat dry for golden color.
  • 1 can full-fat coconut milk Use full-fat for creaminess.
  • 1 cup sun-dried tomatoes The heart of the dish.
  • 3 cloves garlic Minced.
  • 1 teaspoon crushed red pepper For a slight kick.
Seasoning
  • 1 teaspoon salt Adjust at the end.
  • 1 tablespoon olive oil For searing the chicken.
  • 1 tablespoon fresh basil For garnish, optional.

Method
 

Preparation
  1. Pat the chicken dry to ensure golden color when cooked.
  2. Heat olive oil in a large skillet over high heat.
  3. Sear the chicken breasts for 4-5 minutes on each side until golden brown.
Cooking
  1. Add minced garlic and sun-dried tomatoes to the skillet. Cook for 1 minute.
  2. Pour in the coconut milk and scrape up any brown bits from the bottom of the pan.
  3. Add crushed red pepper and salt; stir to combine.
  4. Reduce the heat and let it simmer for 15-20 minutes until the sauce thickens.
  5. Taste and adjust seasoning if necessary.
Serving
  1. Serve chicken topped with sauce, garnished with fresh basil if desired.

Notes

Leftovers taste even better the next day. Store in an airtight container for up to three days. If sauce gets too thick, add a splash of coconut milk to loosen it.

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