Paleo Chicken Roti

Embrace a wholesome twist on a classic favorite with this Paleo Chicken Roti recipe! Perfectly seasoned chicken breasts are simmered in a fragrant blend of curry powder, cumin, and coriander, then paired with nutrient-rich spinach and creamy coconut milk for a hearty, flavorful filling. The star of this dish is the homemade paleo roti, crafted from almond and tapioca flours to ensure a gluten-free, grain-free, and paleo-friendly wrap that’s soft, pliable, and perfect for holding all the goodness inside. Garnished with fresh cilantro for an added burst of freshness, this recipe is a must-try for anyone looking for a healthy, savory meal that doesn't skimp on bold flavors. With a prep time of just 20 minutes and simple ingredients, it’s an ideal choice for paleo enthusiasts and lovers of easy, nutritious meals alike.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces chicken breasts
• 2 tablespoons coconut oil
• 1 medium onion
• 3 pieces garlic cloves
• 1 inch fresh ginger
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon coriander powder
• 1 cup coconut milk
• 2 cups spinach
• 1 cup almond flour
• 3 tablespoons tapioca flour
• 1 teaspoon salt
• 1 cup water
• 2 tablespoons chopped cilantro

Directions

Step 1

Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat.

Step 2

Add the chicken breasts to the skillet and cook for 6-7 minutes on each side until thoroughly cooked. Remove from the skillet, slice into strips, and set aside.

Step 3

In the same skillet, add the remaining tablespoon of coconut oil.

Step 4

Chop the onion, garlic, and ginger. Sauté until the onion becomes translucent.

Step 5

Stir in the curry powder, cumin, and coriander powder, and cook for another 2 minutes for the spices to release their aroma.

Step 6

Add the coconut milk to the skillet and stir. Bring the mixture to a gentle simmer.

Step 7

Add the sliced chicken back into the skillet along with the spinach. Stir to combine and cook until the spinach wilts.

Step 8

To make the Paleo roti, mix almond flour, tapioca flour, salt, and water into a dough.

Step 9

Divide the dough into 4 balls, roll them out into flat circles between two sheets of parchment paper.

Step 10

Cook each roti on a hot skillet for 2-3 minutes on each side until golden brown.

Step 11

Serve the chicken and spinach mixture wrapped in the paleo rotis and garnish with chopped cilantro.

Nutrition Facts

Serving size	(1220.3g)

Amount per serving	% Daily Value*
Calories	1650.7

Total Fat 90.2g	0%
Saturated Fat 30.3g	0%
Polyunsaturated Fat 0.6g
Cholesterol 286mg	0%
Sodium 4772.4mg	0%
Total Carbohydrate 85.3g	0%
Dietary Fiber 15.0g	0%
Total Sugars 28.5g
Protein 132.4g	0%

Vitamin D 0IU	0%
Calcium 392.0mg	0%
Iron 13.8mg	0%
Potassium 936.7mg	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: 48.2%

Protein: 31.5%

Carbs: 20.3%