Clean it up Mondays: Ginger Cilantro Baked Chicken
Prep time
Cook time
Total time
Serves: 3-4
  • 1-1.5 cups Paleo Chef Ginger Cilantro Marinade
  • 3-4 chicken breasts (I used boneless and skinless)
  • 3 tablespoons duck fat (or other fat of choice)
  • 1 medium sized butternut squash, peeled and cubed
  • salt and pepper, to taste
  • ¼ cup sliced almonds, toasted
  • green onions, to garnish
  1. Place 1-1.5 cups of ginger cilantro marinade in a large ziploc bag. Add chicken and place in the fridge overnight to marinate. If you don't have overnight, marinate for at least 2+ hours.
  2. When the chicken is done marinating, preheat oven to 350 degrees.
  3. Place a cast iron skillet over medium-high heat. Add duck fat to the pan and make sure the pan is extra hot.
  4. Add chicken and butternut squash, making sure to not overcrowd the pan since you are trying to get a sear on the chicken.
  5. Use a couple tablespoons of marinade from the ziploc bag to pour on top of the butternut squash.
  6. Flip the chicken after about 4 minutes to sear the other side for another 4 minutes, and move the butternut squash around to help cook on all sides.
  7. Place in oven for 15-18 minutes, depending how thick the chicken breasts are.
  8. While the chicken is cooking, place almonds in a small saucepan over medium heat to toast the almonds. Move them around until all sides are slightly brown, but not burned.
  9. When chicken is done cooking, top with toasted almonds and sliced green onions.
  10. Love flavor in chicken. It's delish.
Recipe by PaleOMG - Paleo Recipes at