This Paleo Chicken Kiev captures the well-seasoned simplicity of its mainstream counterpart. Each bite glistens with the flavors of the garlic and parsley infused coconut oil hidden within the roll of thinly pounded chicken.
4 Servings Recipe By Pin Print
Paleo Chicken Kiev

Ingredients

  • 1 individual Egg
  • ¼ cups Almond Flour
  • ½ cups Coconut Flour
  • 1 teaspoon Sea Salt
  • ⅛ teaspoons Black Pepper
  • 1 tablespoon Onion Powder
  • 1 tablespoon chop Parsley, Fresh
  • 2 teaspoons mince Garlic, Cloves
  • 4 tablespoons Coconut Oil
  • 2 pounds Chicken, Boneless Breasts

Freezer Containers

Supplies

  • Toothpicks
  • Plastic Wraps
  • Baking Sheets
  • Labels

Nutritional Information

  • 1 serving = 1 chicken roll
  • 530 Calories
  • 26g Total Fat
  • 15g Sat Fat
  • 0g Trans Fat
  • 210mg Cholesterol
  • 730mg Sodium
  • 11g Total Carb
  • 6g Fiber
  • 1g Total Sugars (Includes 0g Added Sugars)
  • 56g Protein
  • 10 WW SmartPoints
  • Diabetic Exchanges: 4 Fat
  • 0 Fruit
  • 0 Milk
  • 0 Other Carb
  • 1 Starch
  • 0 Veg
  • 8 Lean Meat

Make It Now Cooking Directions

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

  1. In a shallow bowl, whisk eggs.
  2. In a second shallow bowl, combine almond flour, coconut flour, salt, pepper, and onion powder.
  3. In a third bowl, combine parsley, garlic, and coconut oil and mix thoroughly.
  4. Using a kitchen mallet, pound chicken breasts until thin.
  5. Dredge each piece of chicken in eggs and then coat with almond mixture.
  6. Divide solid coconut oil mixture according to number of servings, place on chicken breast and roll chicken up. Secure with wooden toothpicks.
  7. Bake at 400 for 15-20 minutes or until thoroughly cooked.

Freeze For Later Cooking Directions

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. In a shallow bowl, whisk eggs.
  2. In a second shallow bowl, combine almond flour, coconut flour, salt, pepper, and onion powder.
  3. In a third bowl, combine parsley, garlic, and coconut oil and mix thoroughly.
  4. Using a kitchen mallet, pound chicken breasts until thin.
  5. Dredge each piece of chicken in eggs and then coat with almond mixture.
  6. Divide solid coconut oil mixture according to number of servings, place on chicken breast and roll. Secure with wooden toothpicks.
  7. Wrap each chicken roll in plastic wrap and place in indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

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

  1. Bake at 400 for 15-20 minutes, or until thoroughly cooked.

8 Comments

Join the discussion
  1. We made this for dinner tonight and it is amazing. Completed with a nice side of brocolli. So glad you added the Paleo menu!

  2. What about freezing before baking? Would that work, then thaw, bake, and eat? Not a huge fan of reheated meats, tend to dry out.

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