Paleo Chicken Manicotti

Indulge in the wholesome flavors of this Paleo Chicken Manicotti, a creative and grain-free twist on the classic Italian dish. This recipe features tender almond flour crepes stuffed with a savory mixture of shredded chicken, sautéed spinach, garlic, and aromatic Italian seasoning. The manicotti are nestled in a bed of vibrant crushed tomatoes and finished with fresh basil, making each bite rich and satisfying. Dairy-free and paleo-friendly, this dish skips the cheese in favor of nutritional yeast for a subtle cheesy flavor, and coconut milk lends a creamy touch to the crepes. Perfect for family dinners or meal prep, this recipe combines hearty, nutrient-dense ingredients with an elegant presentation. Whether you're sticking to a paleo diet or simply exploring new culinary adventures, this dish is sure to please!

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 2 pieces Chicken breast
• 4 large Eggs
• 0.5 cup Almond flour
• 1 cup Coconut milk
• 2 tablespoons Olive oil
• 3 minced Garlic cloves
• 2 cups Spinach
• 1 can (14 oz) Crushed tomatoes
• 0.25 cup (chopped) Basil leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Nutritional yeast
• 1 small, chopped Onion
• 1 teaspoon Italian seasoning
• 2 tablespoons Arrowroot starch

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Season the chicken breasts with salt and black pepper.

Step 3

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side until fully cooked. Remove from skillet and set aside to cool.

Step 4

In the same skillet, add the remaining tablespoon of olive oil and sauté the onion until soft, about 3-4 minutes.

Step 5

Add minced garlic and cook an additional minute, stirring constantly.

Step 6

Add the spinach and cook until wilted, about 2 minutes.

Step 7

Transfer the spinach mixture to a bowl and set aside.

Step 8

In a blender, combine eggs, almond flour, and coconut milk. Blend until smooth.

Step 9

Heat a non-stick crepe pan over medium-low heat. Lightly grease if necessary.

Step 10

Pour a small amount of batter into the pan, tilting to cover the bottom. Cook for about 2 minutes per side, or until the crepe is dry to the touch and lightly golden. Repeat with remaining batter.

Step 11

Shred the cooked chicken with two forks and add it to the spinach mixture along with the nutritional yeast and Italian seasoning. Mix well.

Step 12

Fill each crepe with a portion of the chicken-spinach mixture and roll them up.

Step 13

Spread the crushed tomatoes over the bottom of a large baking dish. Arrange the stuffed crepes seam-side down over the tomato sauce.

Step 14

Sprinkle chopped basil over the manicotti and cover the dish with aluminum foil.

Step 15

Bake in the preheated oven for 25 minutes. Remove foil and bake an additional 10 minutes.

Step 16

Let the manicotti rest for 5 minutes before serving.

Nutrition Facts

Serving size	(1373.3g)

Amount per serving	% Daily Value*
Calories	1562.0

Total Fat 81.5g	0%
Saturated Fat 14.7g	0%
Polyunsaturated Fat 3.9g
Cholesterol 950.4mg	0%
Sodium 3574.8mg	0%
Total Carbohydrate 99.2g	0%
Dietary Fiber 16.5g	0%
Total Sugars 36.2g
Protein 115.8g	0%

Vitamin D 164IU	0%
Calcium 436.8mg	0%
Iron 12.7mg	0%
Potassium 2736.5mg	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: 46.0%

Protein: 29.1%

Carbs: 24.9%