Recipes / Dinner

Gluten Free Dairy Free Chicken Pinwheels

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Gluten Free Dairy Free Chicken Pinwheels

Lisa
The Cook
4 Servings
4 Ingredients
9 Comments

Chargrilled chicken wrapped around unctuous bacon and fresh spinach makes these Gluten Free Dairy Free Chicken Pinwheels a simple but delicious dinner.

Read More
4 Servings
4 Ingredients
9 Comments

Ingredients

  • 4 individual Bacon
  • 2 pounds Chicken, Boneless Breasts
  • ¼ cups chop Spinach
  • 2 teaspoons mince Garlic, Cloves

Containers

Supplies

  • Plastic Wraps
  • 4.Skewers
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Cook bacon on stovetop for 2-3 minutes, where it's partially cooked through but still able to be rolled up.
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Make From Frozen Serving Day Directions

Grill

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Cook bacon on stovetop for 2-3 minutes, where it's partially cooked through but still able to be rolled up.
  2. Arrange chicken breasts on a clean work surface. Using a mallet, pound chicken to 1/4 inch thickness.
  3. Place a slice of bacon on each each breast. Divide spinach and garlic evenly over the top of bacon and chicken.
  4. Begin to roll chicken tightly, ensuring all stuffing is kept inside.
  5. Wrap rolled chicken in plastic wrap, then cut into 2 inch slices. Push skewers through slices to create pinwheels. Remove plastic wrap.
  6. Grill pinwheels over medium heat, 6-8 minutes on each side until desired doneness.

Categories

gluten-free, dairy-free, gluten-free-dairy-free, paleo, spring, summer, fall, whole30, aip, thm-s-meal, low-carb, gaps, real-food, egg-free, nut-free, diet, keto-friendly, low-sodium, aip-friendly, aip, wwfreestyle, wwfreestyle3-4, soy-free, fish-free, shellfish-free, big-8-allergen-free, 5-ingredients-or-less

Categories

gluten-free, dairy-free, gluten-free-dairy-free, paleo, spring, summer, fall, whole30, aip, thm-s-meal, low-carb, gaps, real-food, egg-free, nut-free, diet, keto-friendly, low-sodium, aip-friendly, aip, wwfreestyle, wwfreestyle3-4, soy-free, fish-free, shellfish-free, big-8-allergen-free, 5-ingredients-or-less

9 Comments

Join the discussion

  3. This recipe looks delicious AND it fits the paleo autoimmune protocol (a rare thing). So, thank you! I host a weekly Paleo AIP Recipe Roundtable through my blog, and I would love it if you linked up this recipe. I’m trying to expand resources for the AIP community. Here’s the link: http://www.phoenixhelix.com/20…

    Reply

  7. Delicious. One suggestion – I didn’t realize until I was mid-cooking that fresh spinach was intended. The chopped spinach I was using (frozen) just fell out of the pinwheels. Maybe add ‘fresh’ to the ingredient list for future recipe users?

    Reply