Paleo Chicken Pau
Savor the delicious simplicity of these **Paleo Chicken Pau**, a wholesome twist on a beloved classic baked bun. Featuring a delicate almond and coconut flour dough, these grain-free delights are perfectly soft yet sturdy enough to envelop a savory, aromatic filling of shredded chicken seasoned with garlic, ginger, coconut aminos, and fresh herbs. With every bite, you'll enjoy a burst of flavors that are hearty, satisfying, and completely paleo-friendly. This recipe is perfect for meal prepping, as a crowd-pleasing appetizer, or even as a nourishing lunch on the go. Packed with protein and rich in nutrient-dense ingredients, these homemade chicken paus are ready in just over an hour, making them a deliciously healthy take on comfort food without compromising on taste or quality.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Coconut flour
- 2 teaspoons Baking powder
- 1 teaspoon Sea salt
- 4 large Eggs
- 0.75 cup Coconut milk
- 0.25 cup Olive oil
- 1 pound Boneless, skinless chicken breasts
- 2 tablespoons Coconut aminos
- 4 minced Garlic cloves
- 1 tablespoon Ginger
- 3 chopped Green onions
- 0.25 cup Fresh cilantro
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, mix almond flour, coconut flour, baking powder, and sea salt together.
In another bowl, beat eggs thoroughly and then add coconut milk and olive oil. Mix well until combined.
Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. Set aside to rest.
Place chicken breasts in a pot, cover with water, and bring to a boil. Let simmer for 15-20 minutes, until fully cooked.
Remove the chicken from the pot and let it cool slightly. Shred the chicken using two forks.
In a skillet over medium heat, add the shredded chicken along with coconut aminos, minced garlic, ginger, chopped green onions, fresh cilantro, and black pepper. Stir to combine and cook for 5 minutes until fragrant.
Divide the rested dough into 8 equal portions. Flatten each portion in your hand to form a disk about 4 inches in diameter.
Spoon about 2 tablespoons of the chicken filling into the center of each disk. Fold the edges over the filling, pinching to seal and form a smooth pau.
Place each pau on the prepared baking sheet. Bake in the preheated oven for 18-20 minutes, or until the tops are lightly golden.
Remove the baked pau from the oven and allow to cool slightly before serving.
Nutrition Facts
Calories |
3295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.8 g | 264% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1130 mg | 377% | |
| Sodium | 4553 mg | 198% | |
| Total Carbohydrate | 154.7 g | 56% | |
| Dietary Fiber | 71.3 g | 255% | |
| Total Sugars | 37.6 g | ||
| Protein | 231.9 g | 464% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 672 mg | 52% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 2599 mg | 55% | |
*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.
