Last night we had some friends over for dinner, and with 3 kids and a few special diets to accomodate, I wanted a meal that was quick and easy, and could keep a vegan and some gluten and dairy free peeps happy.

I needed something that wouldn’t keep me in the kitchen the whole time cooking since I had invited a friend and her 2 boys over, so I chose this Brazilian Chicken which has a rich, creamy texture in a dairy-free sauce. This recipe allowed me to prep some of the ingredients ahead of time, which left me time to chit chat, and the boys time to bond. Here’s a pic of our boys; her little guy just adores my son, and since mine is an only child, he loves the attention ūüôā

Since I was starting with a base of gluten and dairy-free, this Brazilian Chicken is a great choice as it’s a Paleo meal that uses some simple spices to add an exotic flair, and gets it gravy-like consistency from rich coconut milk. The process is simple, and as my friend said, it¬†“tastes a lot more complicated than it really is”. Gotta love an¬†impressive¬†dish that doesn’t kill you in the kitchen!

While this is adapted from All Recipes¬†¬†we’ve made some adjustments along the way to make it our own¬†and accomodate a nightshade free diet (the original recipe calls for¬†tomatoes¬†and¬†jalape√Īo¬†peppers). ¬†I’m sure you can do the same by adding in some of¬†what¬†we’ve¬†omitted¬† including cayenne pepper,¬†jalape√Īos¬†and parsley.

Turns out this recipe kept most of the guests happy, with the older boys devouring the chicken, though the littlest guest wasn’t having any of it.

While we tried our best, he wasn’t digging the chicken, spinach or¬†roasted carrots¬†but he was happy to chill with his big brother while he ate the goods. Here he is¬†desperately¬†searching for something yummy in the fridge after deciding he wasn’t loving my dinner.

Glad I could keep one of the guests’ bellies full of some good food!


Perhaps it’s because we live in Austin with an abundance of Tex Mex, or perhaps it’s just the way we’re wired, but we love spicy dishes in our house. My husband¬†teases our son that eating spicy foods will give him hair on his chest, which makes our 8 year old cringe as he conjures up images of an Austin Powers-inspired chest.¬†

But he happily devours the dishes so long as we keep the heat to a happy medium. And we are happy to oblige ūüôā


With organic chicken and fresh, organic tomatillos, this dish is alway a hit around here, though we made some modifications from the original to ensure a tender,  juicy chicken in a quicker method than a crockpot. 

New to tomatillos? They are a delicious, tangy member of the tomato family, are firm and acidic, and they’re featured heavily in Mexican, Latin American and Texan cuisine. In fact, it turns out Texas is the main supplier of tomatillos in the United States.

The health benefits of tomatillos come from their high vitamin C levels. A one-half cup serving of tomatillos provides 15 percent of the daily-recommended intake of vitamin C.  When cooked over high heat, tomatillos quickly break down into a rich, tangy salsa, which makes an excellent candidate for a fast and easy pan sauce. Of course, you can choose to make a tangy tomatillo salsa and use that as a perfect complement to eggs, tacos, or as a simple dip for your preferred healthy chip (think zucchini, sweet potato, kale or plantains).   

But, if you’re looking for a quick, tasty and naturally paleo and gluten-free recipe, this is a great option! And with only a slight bit of heat, it’s a family-friendly option too!¬†


Chicken with Salsa Verde

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4 servings

Calories per serving: 740

Fat per serving: 15

Chicken with Salsa Verde

NUTRITIONAL INFORMATION One serving contains: Calories (kcal) 740 Calories from Fat 140 Fat (g) 15 Saturated Fat (g) 1.5 Cholesterol (mg) 95 Carbohydrates (g) 101 Dietary Fiber (g) 8 Total Sugars (g) 6 Protein (g) 46 Sodium (mg) 800


  • 4 5‚Äď6-ounce skinless, boneless chicken breasts or chicken thighs
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 cups low-salt GF chicken broth
  • 1 pound tomatillos, cut into 1-inch pieces, or 1 1/2 cups salsa verde
  • 1 medium onion, thinly sliced
  • 2 medium garlic cloves, crushed
  • 1 small jalape√Īo, with seeds, thinly sliced
  • Juice of 1 lime
  • Brown rice or corn tortillas
  • Thinly sliced radish
  • Fresh cilantro leaves
  • Lime wedges
  • Brown rice or corn tortillas (omit for Paleo)


  1. Season chicken breasts with salt and pepper on both sides.
  2. Heat oil in a large skillet over medium-high heat.
  3. Sear chicken breasts until golden brown, 3‚Äď4 minutes per side.
  4. Transfer chicken to a serving platter.
  5. Add broth to skillet and bring to a boil, scraping up browned bits.
  6. Stir in tomatillos, onion, garlic, and jalape√Īo.
  7. Reduce heat to medium and simmer until tomatillos start to break down, about 10 minutes.
  8. Return chicken breasts to pan and continue to simmer until sauce is thickened and chicken is cooked through, about 10 minutes longer.
  9. Season sauce to taste with salt, pepper, and lime juice.
  10. Serve atop rice or shredded in tortillas, with radish, cilantro, and lime wedges alongside for garnish