Chicken and Mushroom Arrabbiata




One of the first dishes I learned to saute in my early days at Paisano’s was Penne Arrabbiata. I loved it! Tomatoes and mushrooms sauteed in garlic and olive oil finished with penne, vodka stock and two large lumps of butter. Top it off with fresh parmesan cheese and a pinch of parsley and it was music to my tastebuds.

Today, I put a Paleo twist on this memorable classic. While the vodka stock and butter are missing, you could easily add them and consider the dish fringe Paleo. But, it’s totally not necessary. Make the dish just as I do and you won’t be sorry. Use the recipe as a guideline, switch up the protein, swap out some veggies, whatever fits your fancy. As long as you start with garlic and olive oil, use some high quality herbs and finish with lemon juice, you’ll find yourself in a winning situation.

I hope you’ll give this one a try, I hope you’ll share with your friends, and I hope you add this recipe to your Culinary Quiver. Whatever you choose, you can chow down in confidence knowing that you are laying the foundation for a long, healthy life all while…

“Keeping It Paleo!”

Have a great evening, my friends.

Your Pal,

Paleo Nick

Chicken and Mushroom Arrabbiata

Ingredient List::

  • 1 boneless, skinless chicken breast, diced
  • 2 cloves of garlic, rough chop
  • 1 zucchini, cut in quaters, remove flesh(seeded center), diced
  • 1 red bell pepper, diced
  • 8 cremini(or any variety) mushrooms, sliced
  • 1 lemon, zested
  • Juice of half a lemon
  • Red chili, to taste
  • Italian flat-leaf parsley, stemmed and chopped
  • Olive oil
  • Paleo Grind Greek Freak
  • Kosher salt, to taste

Preparation Instructions:

  1. Heat up 14” skillet with olive oil. Season chicken with Paleo Grind Greek Freak and add to skillet. Add in garlic and a bit more olive oil. Allow chicken to cook for 4-5 minutes, working to achieve a nice caramelization on each side before turning.
  2. Add the zucchini, bell pepper, and mushrooms to the pan with the chicken, along with a pinch of Kosher salt and red chili flakes. Pour in a little water to help the veggies cook, allowing all the moisture to release from the vegetables.
  3. Add the lemon zest, lemon juice, and half the parsley into the pan. Cut the heat and toss.
  4. Plate and garnish with remaining parsley.
  5. Enjoy!

“Keep It Paleo!”

Zone Breakdown:

Proteins: (6)

An average Chicken breast after cooking weights about 6oz. Since 1oz of chicken equals one block, that gives us 6 protein blocks.

Carbohydrates: (4)

We have one zucchini that when cut up will give us about 1 cup when the center and skin are removed. 2 cups equal one block, so therefore we have ½ block from the zucchini. Additionally we get ½ block from the 1 red pepper. Diced up this will give us about 1 cup and with 2 cups equaling one block, that gives us ½. Our mushrooms are 4 cups per block. With our 8 mushrooms, we will say this gives us about 2 cups, so half a block. Additionally, the rest of the carbs, the lemon juice, lemon zest and garlic will give us about ½ block to round our total carb count up to 4.

Fats: (6)

The only added fats are from the oil that we cook it all in. Since we are just cooking the food in the oil, we wont absorb that much of it. For every tablespoon we cook with that is 9 fat blocks total, but if we use a little, we will probably only have about 6 fat blocks total in the final recipe.

Balancing Act:

This meal breaks down nicely into two fairly balanced meals. With 6 protein blocks, 4 carb blocks, and 6 fat blocks, that gives each portion 3 protein blocks, 2 carb blocks, and 3 fat blocks.

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