Paleo Mini Chicken Pao

Delight in the savory perfection of Paleo Mini Chicken Pao, a bite-sized combination of tender chicken filling wrapped in a soft, grain-free dough. This paleo-friendly recipe features marinated chicken breast infused with the rich flavors of garlic, ginger, and coconut aminos, all encased in a dough made with arrowroot and almond flours for a nutrient-packed twist. Baked to golden perfection with a brush of coconut oil, these paos are light yet satisfyingly hearty, making them ideal for appetizers, snacks, or even meal prep. Ready in just over an hour, these gluten-free and dairy-free delights are a versatile favorite, perfect for health-conscious eaters seeking bold flavor without compromise. Garnished with fresh green onions for an extra pop of color, these mini wonders are sure to please any crowd!

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 12

Ingredients

• 2 pieces Chicken breast
• 2 tablespoons Coconut aminos
• 1.5 cups Arrowroot flour
• 0.5 cup Almond flour
• 1 large Egg
• 0.5 cup Chicken broth
• 3 cloves Garlic
• 1 tablespoon Ginger
• 2 tablespoons Coconut oil
• 2 stalks Green onions
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 teaspoon Baking powder

Directions

Step 1

Begin by preparing the chicken filling. Dice the chicken breasts into small cubes.

Step 2

In a medium-sized bowl, combine the diced chicken with coconut aminos, minced garlic, grated ginger, salt, and pepper. Let it marinate for at least 10 minutes.

Step 3

In a large skillet over medium heat, melt 1 tablespoon of coconut oil. Add the marinated chicken and cook until fully cooked and slightly golden brown, about 8-10 minutes. Remove from heat and set aside.

Step 4

For the dough, mix together the arrowroot flour, almond flour, and baking powder in a large bowl.

Step 5

In a separate bowl, beat the egg and add the chicken broth. Stir well to combine.

Step 6

Gradually combine the wet ingredients into the bowl with the dry ingredients, stirring until a dough forms. It should be soft but not sticky.

Step 7

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 8

Take a small amount of dough, approximately a heaped tablespoon, and flatten it into a small disk.

Step 9

Place a spoonful of cooked chicken filling in the center of the disk and gently fold the dough around it to form a ball, ensuring the filling is completely enclosed.

Step 10

Place the formed balls on the prepared baking sheet.

Step 11

Melt the remaining coconut oil and lightly brush each 'pao' with the oil for a golden finish.

Step 12

Bake in the preheated oven for 20-25 minutes or until the dough is firm and lightly browned, and the pao sound hollow when tapped.

Step 13

Allow them to cool for a few minutes and garnish with finely chopped green onions before serving.

Nutrition Facts

Serving size	(950.2g)

Amount per serving	% Daily Value*
Calories	2379.5

Total Fat 68.6g	0%
Saturated Fat 28.9g	0%
Polyunsaturated Fat 3.6g
Cholesterol 425.9mg	0%
Sodium 3357.4mg	0%
Total Carbohydrate 343.8g	0%
Dietary Fiber 19.2g	0%
Total Sugars 9.0g
Protein 88.2g	0%

Vitamin D 53.8IU	0%
Calcium 361.1mg	0%
Iron 6.1mg	0%
Potassium 1046.4mg	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: 26.3%

Protein: 15.0%

Carbs: 58.6%