Hold the phone. Tonight’s dinner was a glimpse into Paleo heaven. We dinned on sundried tomato pecan crusted chicken, roasted balsamic beets, and roasted citrus swiss chard. I know, sounds delish. The best parts? It’s all Paleo, it was all cooked in the oven, and it was all cooked at the same temperature. I’m always trying to come up with dishes that involve only a few ingredients and allow me to just throw it in the oven and enjoy my evening. These meals are best for entertaining – do your prep work before your company arrives and then allow yourself to actually host while the oven does the rest of the work.

I’m going to release the recipes for this dinner in 3 parts. This way, you’ll have a full meal plan ready for a weekend dinner.


Tonight’s edition, the Paleo sundried tomato and pecan crusted chicken.

This chicken was PACKED with flavor and especially juicy. The sundried tomatoes and pecans formed a crust that rivaled the savory and flakiness of the original breadcrumb crusts we all know and love.


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About the Author

Cassy Joy Garcia, NC

Cassy Joy Garcia, a New York Times best-selling author, of Cook Once Dinner Fix, Cook Once Eat All Week, and Fed and Fit as well as the creative force behind the popular food blog Fed & Fit.

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