A Calculated Whisk

Creative paleo and gluten-free recipes

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Chorizo Chicken with Olives and Roasted Peppers + Yellow Rice

May 25, 2015 By Becky 36 Comments

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. 
Chorizo Chicken with Olives and Roasted Peppers + Yellow Rice | acalculatedwhisk.com A simple and flavorful paleo dinner!
 
Most people love simple recipes. I’m actually the opposite–I want the things I cook to be a little bit of a process. Nothing insane, but a few different components. I love the act of cooking, and I usually don’t want it to be over too quickly.
 
This chorizo chicken is the best of both worlds. If you want it to be super simple and quick, you can buy a jar of roasted red peppers or even leave them out. You can also serve this with a tossed salad instead of the rice. If you’re looking to have a little fun, though, you can roast your peppers on an open flame.
 
Chorizo Chicken with Olives and Roasted Peppers + Yellow Rice | acalculatedwhisk.com A simple and flavorful paleo dinner!
 
This genius recipe comes from Karen of Lavender and Lovage. I was assigned Karen’s blog for this month’s Secret Recipe Club reveal day, and had so much fun perusing her recipes. She lives in England but also spends a lot of time in France, where she has a cooking school. Karen has a huge selection of recipes on her blog, including several tempting choices like Scottish rhubarb and ginger crunchy streusel cake and bacon-wrapped turkey breast, which I want to make when the holidays roll around.
 

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Filed Under: dinner, gluten free, paleo, uncategorized Tagged With: chicken, chicken breasts, chorizo, olives, rice, roasted red pepper, secret recipe club, Spanish

Easy Baked Chicken with Sherry Vinaigrette

April 29, 2015 By Becky 4 Comments

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. 
 
 
Remember my rant about chicken breasts from last week?
 
I may have to retract some of it. After accidentally buying chicken breasts when I thought I was buying thighs, I was forced to give my least favorite cut of chicken another chance. Spoiler alert: it came out really well!
 
This baked chicken is really easy to make and stays moist thanks to a quick vinaigrette and a piece of parchment paper tucked around it when it cooks. It’s great for adding to salads, tossing with some zoodles, or just eating plain with a side of veggies. I tossed a couple of handfuls of greens with some extra sherry vinaigrette, sliced up half an avocado, and enjoyed my chicken in this simple salad.
 
 
Today I also wanted to let you all know about an awesome program called Paleo Rehab. Laura Schoenfeld of ancestralizeme.com and Kelsey Marksteiner of healthyguthealthylife.com, both registered dieticians, developed this comprehensive program to help people suffering from adrenal fatigue. (If you’re not familiar with adrenal fatigue, some of the symptoms are brain fog and persistent lack of energy. Check out the paleo rehab site to learn more!)
 
The program is on sale with a special bonus until May 4th–in addition to the videos, meal plans, and worksheets included in Paleo Rehab, you’ll get exclusive access to office hours with Laura and Kelsey twice a week. If you’re eating a paleo diet, getting enough sleep, and still feeling exhausted, this program could be perfect for you. (I’m a paleo rehab affiliate and also contributed one of my recipes to the program.)
 
 

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Filed Under: dinner, gluten free, paleo, recipe Tagged With: chicken, chicken breasts, dairy free, easy, five ingredients or less, grain free, sherry vinegar, vinaigrette

Hi, I’m Becky!

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