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Open-face chicken & waffle sandwich on a bed of arugula
By taking inspiration from two other Paleo Diet recipes, we’ve created the perfect sweet and savory brunch: chicken and waffle sandwiches.
Open-face chicken & waffle sandwich on a bed of arugula

Who said comfort food can’t also be Paleo? We’ve modified one of our waffle recipes with our skillet peach chicken dish to make a delightfully sweet and savory brunch entrée. With a touch of salt and honey, these chicken and waffle sandwiches are great to enjoy as an occasional Paleo-friendly treat. They may even become a weekend staple for the whole family!

As the name implies, you need a waffle iron on hand to make these waffle sandwiches. Small molds a little larger than your palm will make the perfect size for four people, but if you have a bigger mold, just cut the waffles in half before assembling.

TIP: We simmered our honey with jalapeño to infuse the spicy flavor, but if you like your honey with a little more kick, swap the jalapeño for a hotter pepper such as serrano or habanero.

Open-faced chicken and waffle sandwich at a picnic


  • Serves: 4
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
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  • 1 1/2 tbsp olive oil, divided

  • 4 chicken breasts (about 1 lb.)

  • 1/4 tsp sea salt

  • 1/4 tsp black pepper (AIP – omit or sub)

  • 1/4 tsp paprika (AIP – omit or sub)

  • 1/4 cups sweet onion, finely chopped

  • 3 peaches, chopped

  • 1 jalapeño, sliced (AIP – omit or sub)

  • 4 tsp raw honey

  • 2 tbsp apple cider vinegar

  • 1 cups arugula

  • 1/4 cups red onion, diced


  • 1 cups almond flour

  • 1/3 cups arrowroot flour

  • 1/3 tsp baking soda

  • 2 eggs

  • 3 tbsp coconut oil, melted

  • 1/3 cups canned coconut milk

  • 1 tsp vanilla extract


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

  2. Season chicken with salt, pepper, and paprika, then add to skillet.

  3. Cook about 7 minutes each side, until golden-brown and cooked to an internal temperature of 165°F. Transfer chicken to a plate and cover with foil to keep warm. Set skillet aside for later.

  4. Preheat waffle iron. Meanwhile, whisk almond flour, arrowroot flour, and baking soda in a large bowl.

  5. In a small bowl, whisk eggs, coconut oil, coconut milk, and vanilla extract. Pour wet ingredients into dry and mix until well combined.

  6. Grease waffle iron with a bit of coconut oil, then pour in the batter. Cook for 4-5 minutes each. Cover finished waffles and keep warm.

  7. Heat remaining ½ tablespoon olive oil in skillet used for chicken over medium heat. Add sweet onion, scraping up browned bits from the bottom of the pan while you stir.

  8. Once the onions start to turn translucent, add peaches, jalapeño, honey, and apple cider vinegar. Cook 10-12 minutes. Add chicken back to the skillet and heat until warmed through, coating with the hot honey peach mixture.

  9. To assemble your sandwich, place one chicken breast on a waffle. Top with arugula, hot honey peach mixture, and red onion. Serve open face or use another waffle to make a sandwich.

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