Yummy Baked Chicken Strips {PALEO}

Hello!  How’s the week?  Good, I hope.  Today I’m going to introduce you to one of our family’s favorite meals: baked chicken strips with veggies and dip.  I get requests for this meal at least once a week, and often from my husband, he’s still a kid at heart.  Now, if you’ve been following my blog for awhile, you know I like to fancy my meals up a bit.  I like the challenge of putting together a complicated dish, timing everything just right, chopping up garnishes and presenting the perfect plate.  But not everyone likes to cook and I get that.  Heck!  On a daily basis fancy dinner is more work than it’s worth.  That’s where dishes like this one fill in; easy to make and the whole family loves.  Plus, everyone loves an easy recipe, right?   So without further ado:  Yummy Baked Chicken Strips {PALEO}.

Best Baked Paleo Chicken Strips

Yummy Baked Chicken Strips {PALEO}

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1/2 cup almond meal
  • 1/2 cup cashew meal
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1 egg, lightly beaten
  • 3 or 4 chicken breasts


  1. Pre-heat your oven to 375 degrees.  Prepare your baking sheet by lining it with parchment paper.  Set aside.
  2. Now, let’s prep that chicken.  Give the breasts a little rinse in the sink, then pat them dry.  Next, cut the chicken into strips, making them uniform in size so they all cook the same.  I usually get three or four strips from each breast.
  3. In a small bowl mix together the almond and cashew meals, add the spices and stir well.
  4. Grab another small bowl, crack your egg and whisk it lightly.
  5. Now you are ready to make the strips.  Set up a little assembly line.  Chicken, then egg, then the breading mixture, and then your baking sheet.  First coat the chicken with egg, shake it off then place it in the breading mixture.  Push the breading onto the strip.  Then shake it off and place it on the baking sheet.  Repeat with the remaining strips until there aren’t any more.
  6. Pop the baking sheet in the oven and cook for 15-20 minutes, depending on the size of your strips.
  7. After the strips are finished baking, put them under the broiler for a few minutes.  This is going to help crisp them up a little, totally worth the effort.
  8. Serve and enjoy!

Note:  This recipe can be modified as much or as little as you want.  Can’t find cashew meal?  Use 1 cup of almond meal instead.  Don’t like garlic?  Take it out!  Want a Mexican flavor?  Sub cumin and cayenne pepper.  The sky is the limit!

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