Paleo Mini Chicken Pao
Delightfully bite-sized and bursting with flavor, Paleo Mini Chicken Pao is the ultimate crowd-pleaser for healthy eaters and snack enthusiasts alike. Featuring juicy chicken breast marinated in coconut aminos, garlic, and ginger, these savory morsels are wrapped in a grain-free dough made from a nourishing blend of arrowroot and almond flour. Perfectly golden and lightly brushed with coconut oil, each mini pao delivers a satisfying crunch balanced by tender, seasoned filling. Ideal for meal prep, appetizers, or party trays, this paleo-friendly recipe is gluten-free, dairy-free, and packed with protein—crafted to fit clean eating lifestyles without compromising on taste. Bake up a batch and enjoy this nutritious twist on comfort food at its finest!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Coconut aminos
- 1.5 cups Arrowroot flour
- 0.5 cup Almond flour
- 1 large Egg
- 0.5 cup Chicken broth
- 3 cloves Garlic
- 1 tablespoon Ginger
- 2 tablespoons Coconut oil
- 2 stalks Green onions
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Baking powder
Instructions
Begin by preparing the chicken filling. Dice the chicken breasts into small cubes.
In a medium-sized bowl, combine the diced chicken with coconut aminos, minced garlic, grated ginger, salt, and pepper. Let it marinate for at least 10 minutes.
In a large skillet over medium heat, melt 1 tablespoon of coconut oil. Add the marinated chicken and cook until fully cooked and slightly golden brown, about 8-10 minutes. Remove from heat and set aside.
For the dough, mix together the arrowroot flour, almond flour, and baking powder in a large bowl.
In a separate bowl, beat the egg and add the chicken broth. Stir well to combine.
Gradually combine the wet ingredients into the bowl with the dry ingredients, stirring until a dough forms. It should be soft but not sticky.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Take a small amount of dough, approximately a heaped tablespoon, and flatten it into a small disk.
Place a spoonful of cooked chicken filling in the center of the disk and gently fold the dough around it to form a ball, ensuring the filling is completely enclosed.
Place the formed balls on the prepared baking sheet.
Melt the remaining coconut oil and lightly brush each 'pao' with the oil for a golden finish.
Bake in the preheated oven for 20-25 minutes or until the dough is firm and lightly browned, and the pao sound hollow when tapped.
Allow them to cool for a few minutes and garnish with finely chopped green onions before serving.
Nutrition Facts
Calories |
2380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 3357 mg | 146% | |
| Total Carbohydrate | 343.8 g | 125% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 9.0 g | ||
| Protein | 88.2 g | 176% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 361 mg | 28% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1046 mg | 22% | |
*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.
