Paleo Jerk Chicken Strips
Elevate your meal prep game with these bold and flavorful Paleo Jerk Chicken Strips, a perfect fusion of vibrant Caribbean spices and clean eating principles. This healthy twist on a classic delivers tender, juicy chicken strips infused with an aromatic jerk marinade made from coconut aminos, lime juice, fresh ginger, and a medley of warm spices like allspice, cinnamon, and nutmeg. With just 15 minutes of prep time, these oven-baked strips achieve a crispy edge and deep, smoky flavor while staying gluten-free, dairy-free, and Paleo-friendly. Ideal for a quick weeknight dinner or meal prep, serve these zesty chicken strips alongside roasted vegetables or a crisp green salad for a balanced and satisfying dish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large chicken breasts
- 2 tablespoons coconut aminos
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 2 cloves garlic
- 1 inch fresh ginger
- 2 stalks scallions
- 1 teaspoon allspice
- 0.5 teaspoon cinnamon
- 0.25 teaspoon nutmeg
- 0.5 teaspoon black pepper
- 1 teaspoon thyme
- 0.5 teaspoon red pepper flakes
- 1 teaspoon sea salt
Instructions
Start by slicing the large chicken breasts into long, thin strips and set them aside.
In a food processor, combine coconut aminos, olive oil, lime juice, garlic cloves, fresh ginger, and scallions. Blend until you get a smooth paste.
Add to the paste: allspice, cinnamon, nutmeg, black pepper, thyme, red pepper flakes, and sea salt. Blend again to fully incorporate all the spices.
Place the chicken strips in a large bowl and pour the jerk marinade over them. Use your hands or a spoon to ensure all the chicken strips are well-coated.
Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.
When ready to cook, preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or a non-stick silicone mat.
Arrange the marinated chicken strips in a single layer on the prepared baking sheet.
Bake in the preheated oven for 15-20 minutes, or until the chicken strips are cooked through and a bit crispy on the edges.
Remove from the oven and let the chicken strips rest for a few minutes before serving.
Serve warm with a side of your favorite Paleo-friendly vegetables or a fresh salad.
Nutrition Facts
Calories |
990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 3168 mg | 138% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 7.6 g | ||
| Protein | 124.6 g | 249% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 261 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.
