Paleo Chicken Manicotti
Discover a delicious twist on Italian comfort food with this Paleo Chicken Manicotti recipe, specially tailored for clean eating and gluten-free diets! Instead of traditional pasta, delicate almond flour and coconut milk crepes create a perfectly pliable, grain-free alternative to manicotti shells. The rich filling features tender shredded chicken, sautéed spinach, aromatic garlic, and bold Italian seasoning, all wrapped up and baked in tangy crushed tomatoes. Topped with fresh basil and enriched with nutritional yeast for a cheesy undertone, this dish is both hearty and health-conscious. Perfect for dinner parties or weeknight meals, this dairy-free and paleo-friendly recipe will satisfy your cravings while keeping wellness in focus.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 4 large Eggs
- 0.5 cup Almond flour
- 1 cup Coconut milk
- 2 tablespoons Olive oil
- 3 minced Garlic cloves
- 2 cups Spinach
- 1 can (14 oz) Crushed tomatoes
- 0.25 cup (chopped) Basil leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Nutritional yeast
- 1 small, chopped Onion
- 1 teaspoon Italian seasoning
- 2 tablespoons Arrowroot starch
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and black pepper.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side until fully cooked. Remove from skillet and set aside to cool.
In the same skillet, add the remaining tablespoon of olive oil and sauté the onion until soft, about 3-4 minutes.
Add minced garlic and cook an additional minute, stirring constantly.
Add the spinach and cook until wilted, about 2 minutes.
Transfer the spinach mixture to a bowl and set aside.
In a blender, combine eggs, almond flour, and coconut milk. Blend until smooth.
Heat a non-stick crepe pan over medium-low heat. Lightly grease if necessary.
Pour a small amount of batter into the pan, tilting to cover the bottom. Cook for about 2 minutes per side, or until the crepe is dry to the touch and lightly golden. Repeat with remaining batter.
Shred the cooked chicken with two forks and add it to the spinach mixture along with the nutritional yeast and Italian seasoning. Mix well.
Fill each crepe with a portion of the chicken-spinach mixture and roll them up.
Spread the crushed tomatoes over the bottom of a large baking dish. Arrange the stuffed crepes seam-side down over the tomato sauce.
Sprinkle chopped basil over the manicotti and cover the dish with aluminum foil.
Bake in the preheated oven for 25 minutes. Remove foil and bake an additional 10 minutes.
Let the manicotti rest for 5 minutes before serving.
Nutrition Facts
Calories |
1562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.5 g | 104% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 950 mg | 317% | |
| Sodium | 3575 mg | 155% | |
| Total Carbohydrate | 99.2 g | 36% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 36.2 g | ||
| Protein | 115.8 g | 232% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 437 mg | 34% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2736 mg | 58% | |
*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.
