Fit for a Paleo Princess

So, the other night I was craving some hot, homemade meal. My meals are always homemade, but I just wanted warm comfort food. Something with some gumption! I decided to whip up some of my favorite baked chicken and a few easy, paleo approved, sides.

Here’s the menu:

  1. Baked apple prosciutto chicken in maple mustard sauce (Thanks Steve’s PaleoGoods)
  2. Sautéed bella mushrooms and yellow zucchini
  3. Sweet potato hash with walnuts and dried blueberries
  4. Sautéed balsamic asparagus

Not too shabby, right?!?  It takes a little bit of time, but not too much for how good everything is…PLUS you get leftovers out of it! And who has ever turned down leftovers?

Now here’s a meal fit for a paleo princess:



Such a colorful plate! I was inspired by September and the warm fall hues it brings, obvi. Here’s the low down, baked chicken on the left, asparagus in the middle, zucchini on your right, and sweet potater’ hash in the front. Mmmmm, as I sit on my 7 hour plane right to Alaska, my mouth is watering at the sight of this yumminess.

I prepare the chicken first, then throw it in the oven and start the other sides. Timing is usually close to perfect!


Baked Honey-Mustard Chicken with Apples/Figs


  • Thinly sliced chicken breasts
  • Prosciutto
  • Fresh Figs, sliced or Apples, peeled & sliced thin
  • Olive oil
  • Balsamic Glaze
  • Fresh minced garlic
  • Salt & pepp
  • Onion powder
  • Garlic powder
  • Steve’s PaleoGoods Maple Honey Mustard Sauce
  • Trader Joe’s Dukkah Seasoning (optional)


  1. Pre-heat your oven to 425° F
  2. Season your chicken breasts with fresh minced garlic, salt & pepp, onion powder, and garlic powder (I also love TJ’s Dukkah Seasoning, it’s fab!)
  3. Thinly slice your apples or figs, place nicely on the top of the chicken breasts
  4. Take the prosciutto and wrap 3-5 pieces around 1 chicken breast with figs/apples (the amount of prosciutto you use will depend on the breast, just make sure you have the figs or apples tucked in there!)
  5. Take your baking dish and cover the bottom with olive oil and a little bit of balsamic glaze (if you want)
  6. Place the wrapped chicken breasts in the baking dish
  7. Add Steve’s PaleoGoods Maple Honey Mustard to the baking dish (I also usually add a little more olive oil and a squirt or two of balsamic glaze on the top)
  8. Place in the oven and bake at 425° F for about 20-25 minutes for thinly sliced chicken breasts, if you are using whole chicken breasts bake for 30-35 minutes.

This is soooo good. The combination of flavors are spectacular together. I personally love the fresh figs, but I only had apples, so I worked with what I had and it came out great! This dish warms up your soul with every bite.


BabyBella Mushrooms & Yellow Zucchini


  • 5-7 oz of sliced bella mushrooms
  • 2 yellow zucchini’s (or green! Doesn’t matter really…)
  • Olive oil
  • Minced garlic
  • Salt & pepp
  • 2 Tbs of grass-fed butter (Kerrygold is my fav!)
  • 1/2 of medium onion, chopped


  1. Slice the mushrooms, if they aren’t already
  2. Place some olive oil in the bottom of a sauté pan with some minced garlic (you preference as to how garlicky you like your food, I happen to LOVE me some garlic) and chopped onion
  3. Once this mixture starts to warm up, add the sliced baby bella mushrooms
  4. Let the mushrooms cook until they start to break down and become fragrant, season with salt and pepp
  5. While your letting the bella’s cook, slice the zucchini as you like ( I usually slice them in rounds)
  6. Once you feel the bella’s are half done, add the zucchini and season with salt and pepp
  7. Let this mixture cook until the zucchini becomes soft to the touch, 10 minutes or so

Voila! Easy enough, right?


Sweet Potato Hash with Walnuts & Blueberries


  • 2 Medium sized sweet potatoes
  • 1/2 of a medium onion, finely chopped
  • 1/4 cup of dried blueberries (I buy them from Steve’s PaleoGoods)
  • 1/3 cup of walnuts, finely chopped
  • Olive oil
  • Minced garlic
  • Salt & pepp


  1. Clean your sweet potatoes well, SCRUB them clean with soap and water if you do not plan to peal them
  2. Dice the potatoes into small pieces
  3. Place in a microwave safe container and microwave the diced sweet potatoes for 7-8 minutes
  4. Add the minced garlic (to your liking!) and the chopped onion in a sauté pan with a good amount of olive oil, heat until the onions become semi translucent
  5. Once the sweet potatoes are done, add them to the sauté pan
  6. Sauté until they become nice and soft, then throw in the chopped pecans and dried blueberries
  7. Heat until satisfied!



Well, there ya have it! Seriously, fit for a princess. It’s easy, yummy, and doesn’t take the whole night to prepare. So, its A-okay in my book! I did’nt put in the recipe for the asparagus because its too easy. Seriously, throw them in a pan with olive oil, minced garlic, salt & pepp and let them cook down a little. Half way through cooking add some balsamic vinegar and continue sautéing until soft. Yea, easy-peasy-lemon-squeazy. Oh! That reminds me! You can add some fresh lemon juice on those asparagus- it gives them a nice tang!



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