Monday, March 11, 2013

Recipe: Paleo Chicken Marengo with Roasted Cheddar Broccoli

I am extremely proud of this recipe! On my ongoing quest to recreate my (sadly) gluten-filled, non-Paleo favorite dishes of my childhood, I reached Chicken Marengo. Like with Beef Stroganoff, my family went with the quick n' easy version... consisting mainly of Tomato soup and Golden Mushroom soup.

This one was *not* a first-time hit. It took a few tries... but tonight's version was pronounced...  "blogable".

Paleo Chicken Marengo


  • 1.5 lbs. chicken breast tenders
  • 2 tbsp. olive oil
  • 1 6oz. can tomato paste
  • 4 tsp. onion powder
  • 2 tsp. garlic powder (or two cloves crushed)
  • 1 1/2 tsp. sea salt
  • 3-4 oz. white mushrooms, diced  (I usually use 3 good sized mushrooms)
  • 1 C. beef stock
  • 1 C. water


In a medium bowl, mix onion powder, salt, garlic and tomato paste. Add 1 C. water and 3/4 C. beef stock. Whisk until smooth.

In a large saucepan, brown the chicken in the olive oil. Season with salt, pepper, onion salt and garlic powder as desired.
Once browned, remove the chicken and pour off the oil.
Add remaining beef stock to still hot pan and add diced mushrooms. Sautee mushrooms in stock until tender.
Add chicken, and pour tomato mixture over. Stir just to mix. Bring to a boil, cover and simmer for 45 minutes, stirring occasionally.  For a slightly thicker broth, remove the lid for the last 5 minutes of cooking sign. Let stand 5-10 minutes before serving.

Roasted Cheddar Broccoli


  • 1 head broccoli, cut into florets
  • 1 C. shredded sharp cheddar 
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder

Preheat oven to 400. Line a baking sheet with parchment paper. 
Put broccoli florets in large mixing bowl, add olive oil and garlic, toss to cover. Add half the cheese and toss well. 
Pour onto lined baking sheet and spread out so florets are not too crowded. Sprinkle remaining cheese on the broccoli. Cook for approximately 10 minutes. 

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