40+ Flavorful Holiday Paleo Chicken Recipes for a Feast Gatherings

The holiday season is all about indulgence, family gatherings, and creating memorable moments around the dinner table.

However, finding dishes that align with a healthy lifestyle while still feeling festive can be challenging.

Enter the world of paleo cooking: a perfect combination of delicious and nutritious, free from processed ingredients and packed with natural flavors.

Whether you’re hosting a holiday dinner, preparing for a cozy family gathering, or looking for a dish to share with friends, paleo chicken recipes are versatile, hearty, and sure to please everyone around the table.

Chicken is a lean protein that pairs well with a variety of seasonal flavors, from the warmth of cinnamon and nutmeg to the brightness of citrus and pomegranate.

It’s adaptable, easy to cook, and perfect for everything from elegant main courses to simple, satisfying sides.

To make your holiday meal planning stress-free, we’ve curated a selection of over 40 paleo chicken recipes that will keep your guests raving and your holiday meals memorable.

Whether you’re craving something tangy, spicy, or subtly sweet, these recipes offer a little bit of everything.

40+ Flavorful Holiday Paleo Chicken Recipes for a Feast Gatherings

Embracing the holiday spirit while staying true to your paleo lifestyle doesn’t have to be difficult or boring.

With over 40 holiday-inspired paleo chicken recipes, you’re equipped to create a range of dishes that bring flavor, health, and festivity to your holiday celebrations.

From hearty main courses with savory glazes to light salads and fresh, vibrant side dishes, these recipes offer something for everyone, whether they’re paleo or not.

The flavors of the season, combined with the wholesome and nourishing elements of paleo cooking, make for a holiday spread that’s as good for the body as it is for the soul.

Herb-Rubbed Roast Chicken with Citrus Glaze

This herb-rubbed roast chicken is a showstopper for any holiday table, infused with aromatic herbs and a tangy citrus glaze. Perfectly crispy skin and juicy meat make this dish a winner for paleo holiday meals.

Ingredients

• 1 whole chicken (about 4-5 lbs)
• 3 tbsp olive oil or avocado oil
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp paprika
• Salt and freshly ground black pepper to taste
• Zest and juice of 1 large orange
• Zest and juice of 1 lemon
• 2 tbsp honey (optional, for added sweetness)
• 1 large onion, quartered
• 1 lemon, halved

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a bowl, mix olive oil, rosemary, thyme, parsley, garlic powder, onion powder, paprika, salt, and black pepper to create a herb rub.
3. Pat the chicken dry with paper towels and rub the herb mixture evenly over the skin, ensuring the cavity is also seasoned.
4. Place the quartered onion and lemon halves inside the cavity of the chicken.
5. Arrange the chicken on a roasting pan and squeeze the juice from the orange and lemon over the top. Drizzle honey if desired and place the citrus peels around the chicken.
6. Roast for 1.5 hours or until the internal temperature reaches 165°F (74°C). Baste every 30 minutes for a golden, crispy skin.
7. Let the chicken rest for 10 minutes before carving. Serve garnished with extra fresh herbs.

The citrus glaze provides a bright, refreshing flavor that balances the richness of the chicken, creating a dish that feels festive yet simple. This roast chicken is perfect for a holiday feast with a paleo twist, offering a deliciously satisfying alternative to traditional dishes.

Spiced Apple Cider Chicken Thighs

These spiced apple cider chicken thighs are a warm, flavorful dish that makes use of seasonal ingredients for a comforting holiday meal. The rich, savory flavors of the chicken pair wonderfully with the subtly sweet and spiced apple cider sauce.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 cup unsweetened apple cider
• 2 tbsp ghee or coconut oil
• 1 tbsp maple syrup (optional)
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• 1 tbsp apple cider vinegar
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the chicken thighs with salt and black pepper. In a large, oven-safe skillet, melt ghee over medium-high heat and sear the chicken thighs, skin-side down, until the skin is golden and crispy, about 4-5 minutes. Turn and cook for another 2-3 minutes on the other side.
3. Remove the chicken from the skillet and set aside. Add minced garlic and grated ginger to the skillet and sauté for 1 minute until fragrant.
4. Pour in the apple cider, maple syrup, apple cider vinegar, and all the spices. Stir and let the mixture simmer for 3-4 minutes until slightly reduced.
5. Return the chicken thighs to the skillet, skin-side up. Transfer the skillet to the oven and bake for 20-25 minutes or until the chicken is cooked through.
6. Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley.

The combination of spices and apple cider creates a delightful balance of sweet and savory flavors that are ideal for the holiday season. The crispy skin adds texture, while the cider glaze infuses the meat with a festive, aromatic sweetness.

Paleo Stuffed Chicken Breast with Cranberry and Walnut

This stuffed chicken breast is perfect for a special holiday dinner. Filled with a mixture of cranberries and walnuts, it delivers a blend of tart and nutty flavors that make each bite a celebration.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup dried unsweetened cranberries, chopped
• 1/2 cup walnuts, chopped
• 2 tbsp coconut oil or ghee
• 1 tbsp fresh sage, chopped
• 1 tbsp fresh thyme, chopped
• 1/2 tsp garlic powder
• Salt and freshly ground black pepper to taste
• 1/4 cup chicken broth (optional, for deglazing)
• Fresh rosemary for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a small pan over medium heat, melt coconut oil. Add cranberries, walnuts, sage, and thyme, and sauté for 2-3 minutes. Set aside to cool.
3. Using a sharp knife, create a pocket in each chicken breast. Fill each pocket with the cranberry and walnut mixture. Secure with toothpicks if necessary.
4. Season the stuffed chicken breasts with garlic powder, salt, and black pepper.
5. In an oven-safe skillet over medium-high heat, sear each chicken breast for 2-3 minutes per side until golden.
6. Transfer the skillet to the oven and bake for 20-25 minutes or until the chicken is fully cooked.
7. Remove from oven and let rest for 5 minutes. Remove toothpicks and garnish with rosemary.

This stuffed chicken breast is ideal for those who want to incorporate a touch of festive sweetness into their holiday meal without straying from paleo principles. The cranberries provide a pop of tartness that contrasts beautifully with the rich walnuts and tender chicken.

Balsamic Glazed Chicken with Roasted Brussels Sprouts

This balsamic glazed chicken is a perfect blend of sweet and tangy flavors, balanced with the nutty richness of roasted Brussels sprouts. It’s an elegant and satisfying dish for a paleo holiday celebration.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup balsamic vinegar
• 2 tbsp honey (optional for added sweetness)
• 2 tbsp olive oil, divided
• 2 tbsp fresh rosemary, finely chopped
• 3 cloves garlic, minced
• 2 cups Brussels sprouts, halved
• Salt and freshly ground black pepper to taste
• Lemon wedges for serving

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a small saucepan, combine balsamic vinegar, honey, and minced garlic. Simmer over medium-low heat for 5-7 minutes until it thickens into a glaze. Set aside.
3. Season the chicken breasts with salt, pepper, and half of the chopped rosemary.
4. Heat 1 tbsp of olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden. Remove the chicken and set aside.
5. Toss Brussels sprouts with the remaining olive oil, salt, and pepper. Arrange them around the chicken in the skillet.
6. Brush the balsamic glaze over the chicken and place the skillet in the oven.
7. Roast for 20-25 minutes or until the chicken is cooked through and the Brussels sprouts are tender and caramelized.
8. Serve with lemon wedges for a touch of freshness.

The balsamic glaze adds a complex layer of flavor that elevates the chicken, while the Brussels sprouts offer a crisp, nutty complement to the dish. This meal feels indulgent yet light, perfect for holiday dining with a paleo-friendly twist.

Coconut Curry Chicken with Cauliflower Rice

This coconut curry chicken is a rich and aromatic dish, infused with warm spices and creamy coconut milk, served over a bed of cauliflower rice. It’s a comforting and festive option for a holiday feast that doesn’t compromise on flavor.

Ingredients

• 4 boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp coconut oil
• 2 tbsp yellow curry powder
• 1 tbsp ginger, grated
• 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 cup frozen peas
• 2 cups cauliflower rice
• 1/2 cup fresh cilantro, chopped
• Salt and freshly ground black pepper to taste
• Lime wedges for serving

Instructions

1. In a large skillet or wok, melt coconut oil over medium-high heat. Add the garlic and grated ginger and sauté for 1-2 minutes.
2. Add the curry powder and cook for an additional minute until fragrant.
3. Add the chicken pieces and season with salt and pepper. Cook until the chicken is browned on all sides, about 5-6 minutes.
4. Pour in the coconut milk and add the red bell pepper and frozen peas. Simmer for 8-10 minutes until the chicken is cooked through and the sauce thickens.
5. While the curry is cooking, prepare the cauliflower rice according to package instructions or by sautéing riced cauliflower in a separate pan for 3-4 minutes until tender.
6. Serve the coconut curry chicken over the cauliflower rice and garnish with fresh cilantro. Add lime wedges on the side.

The creamy coconut curry is packed with depth and pairs perfectly with the mild cauliflower rice, creating a balanced and satisfying holiday meal. The addition of bell pepper and peas adds both color and texture, making it an inviting dish for guests and family alike.

Maple Mustard Glazed Chicken with Roasted Sweet Potatoes

This maple mustard glazed chicken is sweet, tangy, and utterly delicious. Paired with caramelized sweet potatoes, this dish is not only paleo-friendly but also a delightful addition to any holiday table.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• 2 cups sweet potatoes, peeled and cubed
• 1 tsp paprika
• 1/2 tsp cinnamon
• Salt and freshly ground black pepper to taste
• Fresh thyme for garnish

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a small bowl, whisk together maple syrup, Dijon mustard, and apple cider vinegar to create the glaze.
3. Season the chicken breasts with salt, pepper, paprika, and cinnamon.
4. In an oven-safe skillet, heat 1 tbsp of olive oil over medium-high heat. Sear the chicken for 2-3 minutes per side until golden.
5. Brush the maple mustard glaze generously over the chicken breasts.
6. In a separate baking dish, toss the sweet potato cubes with the remaining olive oil, salt, and black pepper. Spread in a single layer and roast in the oven for 20-25 minutes, stirring halfway through, until tender and caramelized.
7. Place the skillet with the chicken in the oven and roast for 15-20 minutes or until the chicken is cooked through.
8. Let the chicken rest for 5 minutes before serving. Garnish with fresh thyme.

The maple mustard glaze adds a wonderful balance of sweet and tangy flavors, perfectly complementing the caramelized sweet potatoes. This dish makes a beautiful, festive centerpiece that’s sure to impress both family and guests with its simple elegance and rich taste.

Rosemary Garlic Lemon Chicken with Parsnip Mash

This rosemary garlic lemon chicken is a hearty and aromatic dish that pairs beautifully with creamy parsnip mash, making it perfect for a holiday gathering. The fresh flavors of rosemary and lemon elevate the chicken, while the parsnip mash adds a velvety, slightly sweet side.

Ingredients

• 4 boneless, skinless chicken thighs
• 3 tbsp olive oil, divided
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 lemon, zested and juiced
• 1 tsp paprika
• Salt and freshly ground black pepper to taste
• 4 large parsnips, peeled and chopped
• 2 tbsp ghee or unsalted butter
• 1/4 cup coconut milk or almond milk
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a bowl, mix 2 tbsp of olive oil, minced garlic, rosemary, lemon zest, lemon juice, paprika, salt, and pepper to create a marinade.
3. Coat the chicken thighs with the marinade and let sit for 10-15 minutes.
4. Heat 1 tbsp of olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden. Transfer the skillet to the oven and roast for 20-25 minutes or until the chicken is cooked through.
5. While the chicken is cooking, bring a pot of water to a boil and add the chopped parsnips. Cook for 12-15 minutes or until tender. Drain and return to the pot.
6. Mash the parsnips with ghee and coconut milk until smooth and creamy. Season with salt and pepper to taste.
7. Serve the chicken with the parsnip mash and garnish with fresh parsley.

The rosemary and garlic flavors infuse the chicken with a delightful aromatic profile, while the parsnip mash offers a comforting, subtly sweet side. This dish is not only visually appealing but also offers a wonderful mix of flavors and textures for a holiday meal.

Paleo Cranberry Glazed Chicken with Roasted Carrots

This cranberry glazed chicken is perfect for a festive holiday meal. The slightly sweet and tangy cranberry sauce brings a unique touch, paired with tender roasted carrots that add a natural sweetness and color to the plate.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup fresh or frozen unsweetened cranberries
• 1/4 cup orange juice
• 2 tbsp honey (optional)
• 2 tbsp balsamic vinegar
• 1 tbsp fresh thyme, chopped
• 2 tbsp ghee or olive oil, divided
• 2 cups carrots, peeled and cut into sticks
• 1/2 tsp ground cinnamon
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a small saucepan, combine cranberries, orange juice, honey, and balsamic vinegar. Simmer for 5-7 minutes until the cranberries burst and the mixture thickens. Stir in the fresh thyme and set aside.
3. Season the chicken breasts with salt and pepper. In a large oven-safe skillet, heat 1 tbsp of ghee over medium-high heat. Sear the chicken for 2-3 minutes per side until golden. Pour half of the cranberry sauce over the chicken.
4. Toss the carrots with the remaining ghee, cinnamon, salt, and pepper. Spread them out around the chicken in the skillet.
5. Transfer the skillet to the oven and bake for 20-25 minutes or until the chicken is cooked through and the carrots are tender.
6. Serve the chicken topped with the remaining cranberry sauce and roasted carrots on the side.

The cranberry glaze adds a festive, tangy-sweet touch to the chicken, while the roasted carrots provide a contrasting sweetness and satisfying crunch. This dish is simple to prepare yet feels special enough for holiday celebrations.

Spicy Maple Chipotle Chicken with Garlic Green Beans

This spicy maple chipotle chicken combines the smoky heat of chipotle peppers with the sweetness of maple syrup for a bold and vibrant holiday dish. Paired with garlic sautéed green beans, this meal is sure to be a hit with those who enjoy a bit of heat.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp maple syrup
• 1 tbsp chipotle pepper in adobo sauce, minced
• 2 tbsp olive oil, divided
• 1 tbsp fresh lime juice
• 3 cloves garlic, minced
• 2 cups green beans, trimmed
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

1. In a bowl, mix maple syrup, minced chipotle pepper, lime juice, and smoked paprika to create a marinade. Season the chicken breasts with salt and pepper and coat them with the marinade. Let sit for 10-15 minutes.
2. Heat 1 tbsp of olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden. Transfer the skillet to the oven and roast for 20-25 minutes or until the chicken is cooked through.
3. While the chicken is baking, heat the remaining olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute before adding the green beans. Cook for 4-5 minutes until the beans are tender and slightly charred.
4. Serve the chipotle maple chicken with a side of garlic green beans and garnish with fresh cilantro if desired.

The blend of spicy chipotle and sweet maple syrup creates a bold flavor profile that is perfectly balanced with the crisp, garlicky green beans. This dish is a great way to add a little spice to your holiday spread, offering a unique twist that guests will remember.

Herb-Rubbed Lemon Chicken with Roasted Beet and Apple Salad

This herb-rubbed lemon chicken is juicy, fragrant, and perfect for a holiday dinner. Paired with a roasted beet and apple salad, it provides a refreshing balance of savory and sweet flavors that are both nutritious and delicious.

Ingredients

• 4 boneless, skinless chicken breasts
• 3 tbsp olive oil, divided
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1 lemon, zested and juiced
• 2 cloves garlic, minced
• Salt and freshly ground black pepper to taste
• 2 medium beets, peeled and chopped
• 1 apple, cored and sliced thinly
• 2 cups mixed greens (arugula, spinach, or kale)
• 1/4 cup chopped walnuts (optional)
• 2 tbsp balsamic vinegar
• 1 tbsp honey

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix 2 tbsp of olive oil, thyme, rosemary, lemon zest, lemon juice, minced garlic, salt, and pepper to create a marinade. Rub this mixture evenly over the chicken breasts.
3. Place the chicken on a baking sheet lined with parchment paper and roast in the oven for 20-25 minutes or until cooked through.
4. Meanwhile, toss the beet chunks with 1 tbsp of olive oil, salt, and pepper. Roast them in the oven for 20-25 minutes until tender.
5. In a large bowl, combine the roasted beets, sliced apple, mixed greens, and walnuts. Drizzle with balsamic vinegar and honey and toss gently.
6. Serve the herb-rubbed lemon chicken with the beet and apple salad on the side.

The combination of lemony, herbaceous chicken with the sweet, earthy flavor of roasted beets and crisp apple creates a meal that’s as beautiful as it is flavorful. This dish adds a touch of elegance and warmth to any holiday table.

Maple Dijon Chicken Thighs with Garlic Mashed Cauliflower

These maple Dijon chicken thighs are caramelized and rich, balanced by the creamy, garlicky mashed cauliflower. This dish is a showstopper for holiday meals, blending a touch of sweetness with a savory finish.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 3 tbsp pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 3 cloves garlic, minced, divided
• 2 tbsp olive oil
• 1 head of cauliflower, cut into florets
• 1/4 cup coconut milk or unsweetened almond milk
• 2 tbsp ghee or unsalted butter
• Fresh parsley for garnish
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a bowl, mix maple syrup, Dijon mustard, apple cider vinegar, and 1 clove of minced garlic. Season the chicken thighs with salt and pepper and brush the maple Dijon glaze over each thigh.
3. In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the chicken thighs, skin side down, for 3-4 minutes until golden. Flip and transfer the skillet to the oven. Roast for 20-25 minutes or until the chicken is cooked through.
4. While the chicken is roasting, steam the cauliflower florets until fork-tender (about 10 minutes). Drain and return to the pot.
5. Add the remaining garlic, ghee, and coconut milk to the cauliflower. Mash until smooth and creamy. Season with salt and pepper to taste.
6. Serve the maple Dijon chicken thighs with a side of garlic mashed cauliflower and garnish with fresh parsley.

The maple Dijon glaze gives the chicken a sweet and tangy profile, while the garlic mashed cauliflower is creamy and comforting. Together, they create a dish that’s perfect for a holiday feast, offering both indulgence and balanced flavors.

Orange Glazed Chicken with Sautéed Spinach and Pine Nuts

This orange glazed chicken is light, zesty, and slightly sweet, paired with sautéed spinach sprinkled with toasted pine nuts. It’s an elegant, paleo-friendly dish that’s ideal for holiday dinners when you’re craving something fresh and full of flavor.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup fresh orange juice
• 2 tbsp honey
• 1 tbsp fresh ginger, grated
• 2 tbsp coconut aminos or low-sodium soy sauce substitute
• 1 tbsp olive oil, divided
• 3 cups fresh spinach
• 1/4 cup pine nuts, toasted
• Salt and freshly ground black pepper to taste

Instructions

1. In a small saucepan, combine orange juice, honey, grated ginger, and coconut aminos. Simmer over medium heat for 8-10 minutes until the sauce thickens. Set aside.
2. Season the chicken breasts with salt and pepper. In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Cook the chicken for 4-5 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the remaining olive oil and sauté the spinach for 2-3 minutes until wilted. Season with salt and pepper.
4. Serve the orange glazed chicken over the sautéed spinach and sprinkle with toasted pine nuts.

This dish brings bright, citrusy flavors to the table, paired with the richness of sautéed spinach and the crunch of pine nuts. It’s a delightful balance of flavors that feel festive, refreshing, and satisfying, making it a perfect addition to any holiday menu.

Pomegranate Glazed Chicken with Sweet Potato Mash

This pomegranate glazed chicken is a showstopping holiday dish featuring a glossy, tangy-sweet glaze that pairs perfectly with velvety sweet potato mash. The deep, rich flavors of the pomegranate complement the tender, juicy chicken, creating a balanced and festive meal.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup pomegranate juice
• 2 tbsp honey
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil, divided
• 1 tbsp fresh rosemary, finely chopped
• 2 large sweet potatoes, peeled and cubed
• 1/4 cup coconut milk or unsweetened almond milk
• 2 tbsp ghee or unsalted butter
• Salt and freshly ground black pepper to taste
• Pomegranate seeds for garnish

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a small saucepan, combine pomegranate juice, honey, and balsamic vinegar. Simmer over medium heat for 10-12 minutes, or until the sauce reduces to a thick, syrupy consistency. Stir in the chopped rosemary and set aside.
3. Season the chicken breasts with salt and pepper. Heat 1 tbsp of olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden brown. Transfer the skillet to the oven and roast for 15-20 minutes or until the chicken is cooked through.
4. While the chicken is baking, bring a pot of water to a boil and add the sweet potatoes. Cook for 15 minutes or until fork-tender. Drain and return to the pot.
5. Mash the sweet potatoes with ghee and coconut milk until smooth. Season with salt and pepper to taste.
6. Brush the pomegranate glaze over the chicken and serve with the sweet potato mash. Garnish with pomegranate seeds for a festive touch.

The pomegranate glaze adds a burst of sweetness and depth of flavor to the chicken, while the sweet potato mash offers a creamy and slightly sweet contrast. This dish is visually appealing and offers a delightful balance of flavors that make it perfect for holiday feasts.

Cinnamon Orange Chicken with Roasted Brussels Sprouts

This cinnamon orange chicken is warm and aromatic, perfect for holiday dining. Served with roasted Brussels sprouts that are caramelized and slightly charred, this dish is both comforting and sophisticated.

Ingredients

• 4 boneless, skinless chicken thighs
• 2 tbsp orange juice
• 1 tbsp orange zest
• 1 tbsp honey
• 1/2 tsp ground cinnamon
• 1/2 tsp smoked paprika
• 2 tbsp olive oil, divided
• 1 lb Brussels sprouts, halved
• 2 tbsp balsamic glaze
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine the orange juice, orange zest, honey, cinnamon, and smoked paprika to create a marinade. Season the chicken thighs with salt and pepper and coat with the marinade. Let sit for 15 minutes.
3. Heat 1 tbsp of olive oil in an oven-safe skillet over medium-high heat. Sear the chicken thighs for 3-4 minutes per side until golden. Transfer the skillet to the oven and roast for 20-25 minutes or until the chicken is cooked through.
4. While the chicken is baking, toss the Brussels sprouts with the remaining olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes or until crispy and caramelized. Drizzle with balsamic glaze before serving.
5. Serve the cinnamon orange chicken with the roasted Brussels sprouts.

The combination of warm cinnamon and the citrusy brightness of orange creates a comforting, festive flavor profile. Paired with the caramelized Brussels sprouts, this dish is an ideal holiday main course that balances sweetness and tanginess with a touch of earthiness.

Balsamic Honey Glazed Chicken with Apple and Spinach Salad

This balsamic honey glazed chicken is juicy and coated with a glossy glaze that enhances its natural flavors. Paired with an apple and spinach salad, this dish is light yet full of bold flavors, making it a wonderful addition to a holiday menu.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 2 tbsp Dijon mustard
• 2 tbsp olive oil, divided
• 2 cloves garlic, minced
• 2 cups fresh spinach
• 1 apple, thinly sliced
• 1/4 cup walnuts, toasted
• 1/4 cup crumbled goat cheese (optional)
• Salt and freshly ground black pepper to taste

Instructions

1. In a small saucepan, combine balsamic vinegar, honey, Dijon mustard, and minced garlic. Simmer over medium heat for 5-7 minutes until it thickens into a glaze. Set aside.
2. Season the chicken breasts with salt and pepper. Heat 1 tbsp of olive oil in a skillet over medium-high heat. Cook the chicken for 5-6 minutes per side until golden and cooked through. Brush the balsamic honey glaze over the chicken during the last 2 minutes of cooking.
3. In a large bowl, toss the spinach, apple slices, toasted walnuts, and goat cheese with the remaining olive oil and a pinch of salt and pepper.
4. Serve the balsamic honey glazed chicken on a plate with the apple and spinach salad on the side.

The balsamic honey glaze adds a rich, tangy-sweet coating to the chicken, while the apple and spinach salad provides a fresh, slightly sweet contrast. This dish is light yet satisfying and offers a unique combination of flavors that are sure to impress holiday guests.

Note: More recipes​ are coming soon!