Paleo Chicken Iskender

Transform your weeknight dinner with this Paleo Chicken Iskender, a wholesome, flavor-packed twist on the Turkish classic. This vibrant recipe pairs tender, marinated chicken strips—infused with smoky paprika, cumin, and zesty lemon juice—with a medley of roasted sweet potatoes, zucchini, and red bell pepper for a nutrient-rich base. Topped with a creamy, garlicky tahini sauce and a sprinkle of fresh parsley, this dish delivers bold Mediterranean flavors while staying completely grain-free, dairy-free, and paleo-friendly. Perfectly balanced in taste and texture, this irresistible recipe comes together in just an hour and is sure to impress both family and guests alike.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 pound chicken breast
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 large sweet potatoes
• 2 medium zucchini
• 1 large red bell pepper
• 0.25 cup tahini
• 0.25 cup warm water
• 1 large garlic clove, minced
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Cut the chicken breast into thin strips and place in a bowl.

Step 2

Add olive oil, lemon juice, paprika, cumin, garlic powder, onion powder, sea salt, and black pepper to the bowl. Mix well to coat the chicken pieces evenly.

Step 3

Cover the bowl and let the chicken marinate in the refrigerator for at least 20 minutes, preferably up to 2 hours for enhanced flavor.

Step 4

Preheat your oven to 400°F (200°C).

Step 5

Peel and cube the sweet potatoes, slice the zucchini into half-moons, and cut the red bell pepper into strips.

Step 6

Spread the vegetables on a baking sheet and drizzle with a little olive oil and a pinch of salt.

Step 7

Roast the vegetables in the preheated oven for about 25-30 minutes, until tender and lightly browned.

Step 8

Meanwhile, heat a large skillet over medium-high heat. Add the marinated chicken and cook for about 8-10 minutes, tossing occasionally, until the chicken is browned and cooked through.

Step 9

While the chicken and vegetables are cooking, prepare the tahini sauce. In a small bowl, whisk together tahini and warm water until smooth. Add the minced garlic and stir to combine.

Step 10

To serve, arrange the roasted vegetables on a platter, lay the chicken strips over the vegetables, and drizzle generously with the tahini sauce.

Step 11

Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(1562.2g)

Amount per serving	% Daily Value*
Calories	1856.2

Total Fat 83.2g	0%
Saturated Fat 14.7g	0%
Polyunsaturated Fat 5.2g
Cholesterol 390.1mg	0%
Sodium 7824.2mg	0%
Total Carbohydrate 130.9g	0%
Dietary Fiber 26.0g	0%
Total Sugars 50.0g
Protein 152.9g	0%

Vitamin D 0IU	0%
Calcium 4935.0mg	0%
Iron 21438.2mg	0%
Potassium 2967.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.7%

Protein: 32.5%

Carbs: 27.8%