Paleo and Whole30 Chicken and Mashed Potato Waffles
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Cook time
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Savory, delicious and clean comfort food for an easy, but semi-fancy-pants dinner
Recipe type: Dinner
Serves: 4
Almond Meal Crusted Chicken
  • Chicken Breasts (butterflied or pounded to flatten) 4 each
  • Egg 1 each
  • Almond Meal 1 cup (96 g)
  • Paprika .5 TSP
  • Sea Salt .5 TSP
  • Black Pepper .5 TSP
Mashed Potato Waffles
  • Leftover Paleo Mashed Potatoes 2 cups (650 g)
  • Eggs 2 each
  • Tapioca Flour .25 cup (30 g)
  • Thyme .5 TSP
  • Baking Soda .25 TSP
  • Baking Powder .5 TSP
  • Ghee 2 TBSP
Paleo Bone Broth Gravy
  • Cashews .5 cup (60 g)
  • Lemon Juice 1 TBSP
  • Salt .5 TSP
  • Black Pepper .25 TSP
  • Full Fat Coconut Milk 1 cup (230 ml)
  • Coconut Cream (thick part that at top of can) .25 cup (60 ml)
  • Ghee 2 TBSP
  • Shallot (minced) 1 each
  • Dried Thyme .5 TSP
  • Dried Sage .5 TSP
  • Dried Rosemary .5 TSP
  • Turkey or Chicken Bone Broth 1.5 cup
  • Arrowroot Powder 1 TBSP
Almond Meal Crusted Chicken
  1. Line a baking sheet with parchment paper and preheat the oven to 350 F/180 C
  2. In a small bowl whisk 1 egg
  3. In a separate bowl mix together the almond meal, paprika, salt and pepper
  4. Set up an assembly line to dip the chicken into the egg and then dredge in the almond meal mixture to coat and place on the parchment paper lined pan
  5. Continue to coat all chicken and then bake for 15-20 minutes until done
Mashed Potato Waffles
  1. Begin by heating your waffle iron
  2. In a large bowl, whisk the 2 eggs and then add all other ingredients mixing well to combine
  3. Scoop the mixture into your waffle iron being careful not to overfill (my waffle iron will hold about ¼ of the mix at a time and results in 4 waffles, but depending on the size and shape of yours, this will vary)
  4. Allow to cook through, this should take about 7 - 10 minutes
Paleo Bone Broth Gravy
  1. Place the cashews in a small bowl and cover with water to soak overnight or at least 6 hours for a super creamy consistency
  2. Drain and rinse the cashews and place in a food processor or blender along with the lemon juice, salt, pepper and half of the coconut milk and blend until smooth and creamy
  3. In a medium stockpot, melt the ghee and then add the shallot, thyme, sage, rosemary, and balsamic vinegar. Cook for about 2 minutes, stirring occasionally
  4. Add the bone broth, remaining coconut milk, coconut cream and the cashew mixture to the pot and bring to a simmer
  5. Add the arrowroot powder and mix well allowing the gravy to simmer for about 3-4 minutes
  6. You will likely have extra gravy leftover, but you can keep refrigerated for a week or freeze for up to a month
Put it all together!
  1. Layer the chicken on top of the waffles and drizzle (or lavishly pour) gravy to your liking, adding salt and pepper to taste.
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