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Paleo Hammered Chicken with Greens

Paleo Hammered Chicken

Paleo Hammered Chicken is like carryout style Teriyaki, instead it's BAKED and PALEO with no sugar added! Layered on top of sauteed greens and super simple with only a couple ingredients, this one is the answer to a weeknight quick meal!

Course Dinner, Entertaining, Main Course
Cuisine American, Asian
Keyword Chicken, Easy, Sheet Pan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Author Dawn Loves Food

Ingredients

  • 1-1 1/2 lb Boneless Skinless Chicken Thighs 5 to 6 Thighs
  • 1/4 C coconut aminos
  • 1 T black pepper
  • 1 lb Boxed Power Greens
  • 2 T avocado oil
  • 1/2 t Redmond Real Salt

Instructions

  1. Preheat oven to 400f, line two sheet pans with parchment paper. On a cutting board use the meat tenderizer/mallet to hammer each chicken thigh down to 1/2 inch to 1 cm in thickness.

  2. Use one hand to pour the coconut aminos and the other to rub the sauce on the bird. Shake out a few gluggs of the sauce on each thigh and spread around evenly with your fingers. Dust with pepper then flip over and repeat on the other side. Bake 20 min

  3. About 10 minutes out from the chicken being finished take the other sheet pan and tear apart the greens and spread them evenly around. Add the oil and massage in all over the greens. Top with a little salt and pepper, bake for 5-7 minutes.

  4. When all is ready chop the chicken into strips and layer the plates first with the greens. Top the green with the chicken and enjoy! For a little more flavor add a few drops of the coconut aminos.