Paleo Chicken Iskender
Explore the enticing flavors of the Middle East with this Paleo Chicken Iskender recipe—a modern twist on the classic Turkish dish that's both wholesome and satisfying. Tender, marinated chicken strips are cooked to perfection with a vibrant blend of spices like paprika and cumin, then layered over roasted sweet potatoes, zucchini, and red bell peppers for a nutrient-packed base. A creamy, garlic-infused tahini sauce ties the dish together, providing a rich, nutty finish that complements the smoky and citrusy chicken. Easy to prepare and featuring simple whole-food ingredients, this gluten-free and dairy-free recipe is perfect for health-conscious foodies looking to enjoy a hearty meal without compromising on flavor. Serve it with a sprinkle of fresh parsley for a pop of color and freshness, and savor this paleo-friendly take on a timeless favorite.
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Recipe Information
Ingredients
- 1 pound chicken breast
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 large sweet potatoes
- 2 medium zucchini
- 1 large red bell pepper
- 0.25 cup tahini
- 0.25 cup warm water
- 1 large garlic clove, minced
- 2 tablespoons fresh parsley, chopped
Instructions
Cut the chicken breast into thin strips and place in a bowl.
Add olive oil, lemon juice, paprika, cumin, garlic powder, onion powder, sea salt, and black pepper to the bowl. Mix well to coat the chicken pieces evenly.
Cover the bowl and let the chicken marinate in the refrigerator for at least 20 minutes, preferably up to 2 hours for enhanced flavor.
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potatoes, slice the zucchini into half-moons, and cut the red bell pepper into strips.
Spread the vegetables on a baking sheet and drizzle with a little olive oil and a pinch of salt.
Roast the vegetables in the preheated oven for about 25-30 minutes, until tender and lightly browned.
Meanwhile, heat a large skillet over medium-high heat. Add the marinated chicken and cook for about 8-10 minutes, tossing occasionally, until the chicken is browned and cooked through.
While the chicken and vegetables are cooking, prepare the tahini sauce. In a small bowl, whisk together tahini and warm water until smooth. Add the minced garlic and stir to combine.
To serve, arrange the roasted vegetables on a platter, lay the chicken strips over the vegetables, and drizzle generously with the tahini sauce.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.2 g | 107% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 7824 mg | 340% | |
| Total Carbohydrate | 130.9 g | 48% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 50.0 g | ||
| Protein | 152.9 g | 306% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4935 mg | 380% | |
| Iron | 21438.2 mg | 119101% | |
| Potassium | 2967 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
