Paleo Chicken Puff
Elevate your snacking game with these irresistible Paleo Chicken Puffs—perfectly golden, grain-free bites bursting with savory flavor! This recipe combines shredded chicken breast with a blend of almond and tapioca flours to create a light yet satisfying puff that adheres to paleo diet principles. Infused with garlic powder, onion powder, and fresh parsley, these chicken puffs are seasoned to perfection, while coconut oil and coconut milk provide a subtle creaminess and richness. The easy-to-follow dough encases the flavorful chicken filling, creating a handy, protein-packed treat ideal for meal prep, parties, or on-the-go indulgence. With a quick prep time and a short bake, these wholesome delights are ready to enjoy in just under an hour. Paleo-friendly, gluten-free, and utterly delicious, this recipe is a must-try for anyone seeking healthy comfort food with a touch of flair!
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Recipe Information
Ingredients
- 2 cups cooked chicken breast
- 2 cups almond flour
- 0.5 cups tapioca flour
- 0.5 cups coconut oil
- 1 large egg
- 0.25 cups coconut milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 teaspoon baking powder
- 2 tablespoons chicken broth
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, tapioca flour, baking powder, garlic powder, onion powder, sea salt, and black pepper.
Melt the coconut oil in a microwave-safe dish or on the stovetop, then add the coconut milk and chicken broth, stirring to combine.
Pour the wet ingredients into the dry ingredients and mix until a dough forms.
In a separate bowl, shred the cooked chicken breasts using two forks or a food processor.
Mix the shredded chicken with freshly chopped parsley and season with additional salt and pepper to taste.
Whisk the egg in a small bowl and set aside.
Take a golf ball-sized portion of dough and flatten it into a small circle on your palm.
Place a tablespoon of the chicken mix in the center of the dough and fold the edges over to seal. Use the egg wash to help seal the edges.
Gently form the sealed dough into a puff shape and place on the baking sheet.
Repeat the process with the remaining dough and chicken mixture.
Brush the tops of the puffs with the egg wash to help them brown.
Bake in the preheated oven for 25 minutes, or until the puffs are golden brown.
Allow to cool for a few minutes before serving.
Nutrition Facts
Calories |
3060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.7 g | 292% | |
| Saturated Fat | 105.0 g | 525% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 506 mg | 169% | |
| Sodium | 3237 mg | 141% | |
| Total Carbohydrate | 108.6 g | 39% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 13.4 g | ||
| Protein | 160.3 g | 321% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 520 mg | 40% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 283 mg | 6% | |
*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.
