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Easy to whip up weeknight dinner recipe? Check. Mouthwatering layers of flavor due to olives, peppers, salami, and pickled veggies? Check. Compliant with Whole30 or just plain Paleo, Primal, or Gluten-free diets? Check.
Meet the dish I call Muffuletta Chicken.
I lived in New Orleans for 18 months in my twenties and one of my favorite things about that experience was all of the incredible food I ate. Cuisine there is just amazing and there are so many regional flavors that are just not found in other places. I'm not sure that if I hadn't had that time there that I'd be as into food as I am now.
I came up with this dish after craving one of New Orleans' famous olive salad sandwiches one day. But not being IN New Orleans any longer, nor being able to eat the bread component of the sandwich anyway, I decided to use the flavors and ingredients of the sandwich to come up with a totally new dish. I'm really pleased with how it came out and my family (whom are my main critics) love it as well.
See the short, no-speaking recipe tutorial and then get the recipe below!
Can't see the video? Watch Paleo Muffuletta Chicken
Paleo Muffuletta Chicken Recipe
If you make this Chicken, I'd love to hear how it turned out! Either comment below or share a pic on Instagram and tag me @thrivingautoimmune!
Paleo Mufuletta Chicken
Ingredients
- 1/4 Red Onion
- 1/4 cup Green Olives
- 1/4 cup Black Olives
- 1/2 cup Pickled Vegetables (cauliflower, peppers, etc, often canned as “Giardiniera”)
- 1 tbs Banana Peppers
- 1 clove Garlic
- 1/8 tsp Dried Parsley
- 1/8 tsp Dried Oregano
- 1/8 tsp Dried Basil
- 1 tbs Coconut Oil (melted)
- 4 Chicken Breasts
- 1/8 tsp Salt
- 1/8 tsp Pepper
- 2 oz Sliced Salami
Instructions
- Preheat oven to 375° F. In a food processor, mix all of the ingredients except the chicken, salt, pepper, and salami until everything is finely chopped.
- Generously season chicken with salt and pepper and place in a baking dish.
- Top each piece of chicken with several slices of salami and then a large scoop of olive salad.
- Bake for 30 minutes or until the chicken is no longer pink in the middle.
Notes
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*I originally posted this as a guest post at Planks Love and Guacamole
Ohmigosh, I haven’t had muffuletta in forever, but I LOVE it!! This is so brilliant!
Thanks Kelly! It’s been quite a while since I’ve had one too (one of those it feels like last year but really was 15 years ago) kind of things. But now I don’t miss them as sandwiches!
Seriously, I’ve been dreaming about this chicken. I’m putting it on my meal plan next week!!! Yum yum yum!
Oh cool! I hope you enjoy it. And that it brings back good memories of your days at the deli 🙂
This is simple and genius. I was trying to think where I’d heard of this before, and yep… the sandwich!
Thanks Rachel!