Paleo Honey Mustard Grilled Chicken Mini Paninis

Bring a taste of the leisurely outdoors to your plate with these Paleo Honey Mustard Grilled Chicken Mini Paninis. Slices of juicy chicken are stacked and pressed between rounds of homemade paleo bread slathered with a zesty dressing for a satisfying anytime meal.
3 Servings Recipe By Pin Print
Paleo Honey Mustard Grilled Chicken Mini Paninis

Ingredients

  • ½ cups Almond Flour
  • ½ cups Tapioca Flour
  • 1 teaspoon Baking Powder
  • ⅛ teaspoons Sea Salt #1
  • 2 individual Egg
  • ¼ cups Applesauce
  • 1 tablespoon Coconut Oil #1
  • ½ teaspoons chop Rosemary, Fresh
  • ½ teaspoons mince Garlic, Cloves
  • ½ teaspoons chop Sage, Fresh
  • 2 teaspoons Coconut Oil #2
  • ½ pounds Chicken, Boneless Breasts
  • ⅛ teaspoons Sea Salt #2
  • ⅛ teaspoons Black Pepper #1
  • 3 tablespoons Olive Oil
  • 2 tablespoons Mustard, Spicy Brown
  • 1 tablespoon Apple Cider Vinegar
  • 1 tablespoon Honey
  • ⅛ teaspoons Sea Salt #3
  • ⅛ teaspoons Black Pepper #2

Freezer Containers

Supplies

  • Plastic Wraps
  • Labels

Nutritional Information

  • 1 serving = 2 mini paninis
  • 484 Calories
  • 35g Fat
  • 185mg Cholesterol
  • 1385mg Sodium
  • 264mg Potassium
  • 17g Carbs
  • 2g Fiber
  • 9g Sugar
  • 26g Protein
  • Zone Blocks: 4 Protein 11 Fat 2 Carbs

Make It Now Cooking Directions

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

  1. In a mixing bowl, combine almond flour, tapioca flour, baking powder, and sea salt #1.
  2. Add in eggs, applesauce, coconut oil #1, rosemary, garlic and sage. Mix well to combine, but do not overmix.
  3. Grease muffin tin with coconut oil #2. Fill muffin tins 1/3 of the way with batter.
  4. Bake at 350 degrees for 15 minutes or until a toothpick comes out clean.
  5. While sandwich rolls are baking, butterfly chicken. Pat dry with a paper towel.
  6. Season with salt #2 and pepper #1.
  7. Lay butterflied chicken out on grill. Cook until no longer pink, flipping once.
  8. In a bowl, whisk together olive oil, mustard, vinegar, honey, sea salt #3, and black pepper #2.
  9. Slice chicken into 1/2 inch slices, slicing against the grain for maximum tenderness.
  10. Slice bread in half horizontally. Flip bread so the insides are now facing down onto cutting board. (The outer crust should now be on the inside of the sandwich. This makes for better panini grilling results.)
  11. Spread each slice of bread with generous amount of dressing.
  12. Layer sliced chicken on bread and top with other half of bun.
  13. Grill on panini press or indoor contact grill.

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 mixing bowl, combine almond flour, tapioca flour, baking powder, and sea salt #1.
  2. Add in eggs, applesauce, coconut oil #1, rosemary, garlic and sage. Mix well to combine, but do not overmix.
  3. Grease muffin tin with coconut oil #2. Fill muffin tins 1/3 of the way with batter.
  4. Bake at 350 degrees for 15 minutes or until a toothpick comes out clean.
  5. While sandwich rolls are baking, butterfly chicken. Pat dry with a paper towel.
  6. Season with salt #2 and pepper #1.
  7. Lay butterflied chicken out on grill. Cook until no longer pink, flipping once.
  8. In a bowl, whisk together olive oil, mustard, vinegar, honey, sea salt #3, and black pepper #2.
  9. Slice chicken into 1/2 inch slices, slicing against the grain for maximum tenderness.
  10. Slice bread in half horizontally. Flip bread so the insides are now facing down onto cutting board. (The outer crust should now be on the inside of the sandwich. This makes for better panini grilling results.)
  11. Spread each slice of bread with generous amount of dressing.
  12. Layer sliced chicken on bread and top with other half of bun.
  13. Grill on panini press or indoor contact grill.
  14. Allow paninis to cool.
  15. Wrap each panini in plastic wrap and divide among indicated number of gallon 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. Reheat in microwave until warm, about 1 minute.

2 Comments

Join the discussion
  1. Is there a difference between tapioca flour and tapioca starch? I noticed in the Wheat Belly book he advises against tapioca starch.

    1. Tapioca flour is also know as tapioca starch. They are the same. I have substituted arrowroot for tapioca before with success in a pinch.

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