21 Easy Fall Chicken Paleo Recipes for Every Occasion

As the leaves turn golden and the air becomes crisp, it’s the perfect time to embrace the flavors of fall in your kitchen.

Paleo eating doesn’t have to be boring—especially when it comes to chicken, one of the most versatile and nutrient-packed proteins.

With seasonal ingredients like apples, pumpkin, sweet potatoes, and root vegetables, these 21 fall chicken paleo recipes combine comforting flavors with healthy, clean ingredients.

Whether you’re roasting, baking, or cooking in a skillet, these recipes will keep your meals hearty, satisfying, and perfectly aligned with your paleo lifestyle.

21 Easy Fall Chicken Paleo Recipes for Every Occasion

Whether you’re hosting a cozy fall dinner or simply looking to enjoy seasonal paleo meals, these 21 fall chicken paleo recipes offer a variety of delicious options to elevate your autumn menu.

From sweet and savory roasted chicken dishes to aromatic skillet meals with warming spices, these recipes are designed to nourish your body and delight your taste buds.

Embrace the flavors of the season and make your fall dinners unforgettable with these healthy, wholesome paleo chicken recipes.

Roasted Apple Cider Chicken

This dish captures the essence of fall with tender, juicy chicken infused with apple cider, fresh herbs, and warm spices.

Roasting the chicken with apples and onions adds a natural sweetness, making it a perfect paleo-friendly centerpiece for a cozy dinner.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 cup apple cider (unsweetened)
• 2 tablespoons olive oil
• 2 medium apples, sliced
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, chopped
• ½ teaspoon ground cinnamon
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large oven-safe skillet, heat olive oil over medium heat. Season the chicken thighs with salt, pepper, and cinnamon. Sear the chicken for 3–4 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, sauté onions and garlic for 2–3 minutes until fragrant. Add apple slices and cook for another 2 minutes.
4. Pour in apple cider and stir in thyme and rosemary. Bring to a gentle simmer.
5. Return the chicken to the skillet, spooning some of the apple-onion mixture over the top. Transfer the skillet to the oven and roast for 25–30 minutes, or until the internal temperature reaches 165°F (74°C).
6. Remove from oven, let rest for 5 minutes, and garnish with chopped parsley before serving.

The combination of apple cider, fresh herbs, and autumn spices elevates simple roasted chicken into a comforting fall dish that’s both paleo and deeply satisfying.

Butternut Squash Chicken Skillet

This skillet recipe brings together the rich flavors of roasted butternut squash, caramelized onions, and tender chicken breasts.

With a splash of coconut milk, it creates a creamy, velvety sauce that’s naturally paleo-friendly and perfect for chilly fall evenings.

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 cups peeled and cubed butternut squash
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon coconut oil
• 1 teaspoon smoked paprika
• ½ teaspoon ground nutmeg
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ½ cup full-fat coconut milk
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Season chicken with salt, pepper, paprika, and nutmeg. Sear chicken for 4–5 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.
2. In the same skillet, sauté onions and garlic until translucent, about 3 minutes. Add butternut squash and cook for 8–10 minutes, stirring occasionally, until tender.
3. Pour in coconut milk and stir to create a creamy sauce. Simmer for 2–3 minutes.
4. Return chicken to the skillet, coating it with the sauce. Cook for another 2 minutes to blend the flavors.
5. Garnish with fresh parsley and serve warm.

This paleo skillet balances sweet and savory fall flavors with a creamy texture, making it a hearty, healthy, and satisfying meal for the season.

Sage and Pumpkin Chicken Bake

Pumpkin isn’t just for pies—this recipe combines tender chicken with roasted pumpkin, garlic, and fresh sage for an earthy, autumn-inspired dish.

It’s simple, paleo-friendly, and perfect for a weeknight dinner or weekend meal prep.

Ingredients:

• 4 bone-in chicken drumsticks
• 2 cups peeled and cubed pumpkin
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried sage (or 2 teaspoons fresh sage, chopped)
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ½ teaspoon paprika
• 1 tablespoon lemon juice

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, toss pumpkin cubes with olive oil, garlic, sage, paprika, salt, and pepper. Spread evenly on a baking sheet.
3. Season chicken drumsticks with salt and pepper and place on top of the pumpkin. Drizzle with a little olive oil and lemon juice.
4. Roast in the oven for 35–40 minutes, turning chicken halfway through, until the chicken is cooked through and pumpkin is tender.
5. Remove from oven and let rest for 5 minutes before serving.

This simple yet flavorful dish highlights the natural sweetness of pumpkin paired with aromatic sage, offering a wholesome, paleo-friendly meal that embodies the cozy flavors of fall.

Cranberry Pecan Chicken

This recipe combines the tartness of fresh cranberries with the crunch of toasted pecans, creating a festive, fall-inspired chicken dish.

It’s paleo-friendly, naturally sweetened, and perfect for a special weeknight dinner or holiday gathering.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh cranberries
• ½ cup chopped pecans
• 2 tablespoons coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• ½ teaspoon ground cinnamon
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 2 tablespoons maple syrup (optional, paleo-approved)
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat coconut oil over medium heat. Sear chicken breasts for 4–5 minutes per side until golden brown. Remove from skillet and set aside.
3. In the same skillet, sauté onion and garlic until soft. Add cranberries, cinnamon, and maple syrup, cooking for 3–4 minutes until cranberries start to pop.
4. Place chicken in a baking dish and pour cranberry mixture over the top. Sprinkle with chopped pecans.
5. Bake for 20–25 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
6. Garnish with fresh parsley before serving.

Cranberries and pecans bring autumnal flavors and texture to tender chicken, making this dish a perfect fall paleo entrée that’s both sweet and savory.

Roasted Garlic and Root Vegetable Chicken

This hearty paleo dish features roasted chicken thighs paired with root vegetables like carrots, parsnips, and sweet potatoes.

Infused with garlic and fresh herbs, it’s perfect for a comforting fall dinner that’s full of flavor and nutrients.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 1 medium sweet potato, cubed
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme
• 1 teaspoon fresh rosemary, chopped
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss carrots, parsnips, and sweet potatoes with olive oil, garlic, thyme, rosemary, salt, and pepper. Spread evenly on a baking sheet.
3. Season chicken thighs with salt and pepper and place on top of vegetables.
4. Roast for 35–40 minutes, turning vegetables halfway through, until chicken is golden brown and cooked through (internal temperature 165°F / 74°C).
5. Remove from oven and let rest for 5 minutes before serving.

The combination of roasted root vegetables and juicy chicken makes this a nourishing and cozy fall meal, full of rich, earthy flavors perfect for the paleo diet.

Maple Dijon Chicken with Brussels Sprouts

This recipe pairs tender chicken with caramelized Brussels sprouts and a sweet-and-savory maple-Dijon glaze.

It’s a quick, easy, and paleo-friendly dish that highlights classic fall flavors.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 cups halved Brussels sprouts
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 1 tablespoon maple syrup
• 2 cloves garlic, minced
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 1 teaspoon fresh thyme

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together Dijon mustard, maple syrup, garlic, salt, and pepper.
3. Heat 1 tablespoon olive oil in an oven-safe skillet over medium heat. Sear chicken thighs for 3–4 minutes per side until golden brown.
4. Add Brussels sprouts to the skillet, drizzle with remaining olive oil, and toss with thyme.
5. Brush the chicken with the maple-Dijon glaze and transfer the skillet to the oven. Roast for 15–20 minutes, until chicken reaches 165°F (74°C) and Brussels sprouts are tender.
6. Remove from oven, let rest for 5 minutes, and serve warm.

This dish balances sweet and savory flavors with caramelized Brussels sprouts, creating a quick and satisfying paleo meal that captures the essence of fall.

Spiced Pumpkin Chicken Curry

A warm, aromatic curry perfect for chilly fall evenings, this dish combines tender chicken with pumpkin, coconut milk, and warming spices.

It’s paleo-friendly, creamy, and comforting.

Ingredients:

• 4 boneless, skinless chicken thighs, cut into cubes
• 2 cups peeled and cubed pumpkin
• 1 cup full-fat coconut milk
• 2 tablespoons coconut oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• ½ teaspoon cinnamon
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Sauté onion and garlic until soft.
2. Add turmeric, cumin, cinnamon, salt, and pepper; stir for 1 minute until fragrant.
3. Add chicken and cook until lightly browned on all sides.
4. Stir in pumpkin and coconut milk; bring to a simmer. Cover and cook for 15–20 minutes until chicken is cooked through and pumpkin is tender.
5. Garnish with fresh cilantro before serving.

The warm spices and creamy coconut milk make this pumpkin chicken curry a cozy, nourishing fall meal.

Apple and Sage Chicken Bake

Sweet apples and aromatic sage transform simple baked chicken into a fall favorite.

This paleo dish is easy, fragrant, and full of seasonal flavors.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 medium apples, sliced
• 1 small onion, sliced
• 2 tablespoons olive oil
• 2 teaspoons fresh sage, chopped
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat oven to 375°F (190°C).
2. Toss apple and onion slices with olive oil, salt, pepper, and sage. Spread on a baking dish.
3. Season chicken with salt and pepper, place on top of apple-onion mixture, and drizzle with apple cider vinegar.
4. Bake for 35–40 minutes, or until chicken reaches 165°F (74°C) and apples are tender.
5. Serve warm with roasted apples and onions.

This dish combines the natural sweetness of apples with savory chicken, making it a classic fall paleo meal.

Roasted Chicken with Caramelized Fennel

Tender chicken paired with caramelized fennel bulbs brings an elegant, earthy flavor to fall dining.

This paleo recipe is simple, healthy, and aromatic.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 fennel bulbs, sliced
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 1 tablespoon lemon juice

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss fennel slices with 2 tablespoons olive oil, garlic, thyme, salt, and pepper. Spread on a baking sheet.
3. Rub chicken with remaining olive oil and place on top of fennel. Drizzle with lemon juice.
4. Roast for 35–40 minutes, turning fennel halfway through, until chicken is cooked and fennel is caramelized.
5. Serve hot, garnished with extra thyme if desired.

Caramelized fennel adds sweetness and depth to the roasted chicken, creating a refined, fall-inspired paleo dish.

Sweet Potato and Pomegranate Chicken

This colorful dish combines roasted sweet potatoes and tart pomegranate seeds with juicy chicken, offering a sweet-and-savory fall flavor perfect for paleo meals.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups cubed sweet potatoes
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ½ cup pomegranate seeds
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet.
3. Season chicken and place alongside sweet potatoes. Roast for 25–30 minutes until chicken reaches 165°F (74°C) and sweet potatoes are tender.
4. Sprinkle pomegranate seeds and parsley over the dish before serving.

The combination of roasted sweet potatoes, juicy chicken, and tart pomegranate seeds brings fall colors and flavors to a vibrant paleo-friendly plate.

Garlic and Thyme Chicken with Roasted Cauliflower

A simple, hearty paleo meal, this dish pairs golden roasted chicken with cauliflower infused with garlic and thyme, perfect for a healthy fall dinner.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 medium cauliflower, cut into florets
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss cauliflower florets with olive oil, garlic, thyme, salt, and pepper. Spread on a baking sheet.
3. Season chicken with salt and pepper, place on the same sheet, and roast for 35–40 minutes until chicken is cooked through and cauliflower is golden brown.
4. Serve warm, garnished with extra thyme if desired.

This simple, flavorful dish highlights the savory notes of garlic and thyme, making roasted chicken with cauliflower a fall paleo favorite.

Citrus Ginger Chicken

Bright citrus and warming ginger add a zesty, aromatic flavor to roasted chicken, giving this fall paleo dish a refreshing yet cozy taste.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• Zest and juice of 1 orange
• Zest and juice of 1 lemon
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix olive oil, garlic, ginger, citrus zest and juice, salt, and pepper.
3. Marinate chicken in this mixture for at least 20 minutes.
4. Place chicken on a baking sheet and roast for 25–30 minutes until cooked through.
5. Garnish with fresh cilantro and serve warm.

Citrus and ginger bring brightness and warmth to tender chicken, creating a unique, refreshing paleo dish perfect for fall.

Maple Roasted Chicken with Carrots

Tender roasted chicken glazed with natural maple syrup paired with sweet, caramelized carrots brings cozy fall flavors to your plate.

This paleo recipe is both sweet and savory, perfect for autumn dinners.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 3 large carrots, cut into sticks
• 2 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 teaspoon fresh thyme
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss carrots with 1 tablespoon olive oil, thyme, salt, and pepper. Spread on a baking sheet.
3. Rub chicken with remaining olive oil and drizzle with maple syrup. Place on the baking sheet with carrots.
4. Roast for 35–40 minutes, turning carrots halfway through, until chicken is cooked through and carrots are caramelized.
5. Serve warm, drizzled with any remaining pan juices.

Maple syrup enhances the natural sweetness of carrots and chicken, creating a comforting fall paleo meal.

Apple Cider Braised Chicken

This dish uses apple cider to braise chicken, resulting in moist, flavorful meat infused with sweet and tangy fall flavors.

Paleo-friendly and easy to make, it’s perfect for weeknight dinners.

Ingredients:

• 4 bone-in chicken thighs
• 1 cup apple cider
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons coconut oil
• 1 teaspoon fresh thyme
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Sear chicken thighs until golden brown, 3–4 minutes per side. Remove from skillet.
2. Sauté onions and garlic in the same skillet for 2–3 minutes.
3. Pour in apple cider and add thyme, salt, and pepper. Bring to a simmer.
4. Return chicken to the skillet, cover, and braise for 25–30 minutes until chicken is fully cooked and tender.
5. Serve with the braising liquid spooned over the top.

Apple cider adds natural sweetness and depth to the chicken, making this a perfect cozy fall paleo dish.

Roasted Chicken with Acorn Squash

Acorn squash roasted with tender chicken thighs makes a hearty and flavorful fall paleo dish, full of natural sweetness and savory spices.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 medium acorn squash, peeled and cubed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss squash with olive oil, garlic, rosemary, salt, and pepper. Spread on a baking sheet.
3. Season chicken and place on the baking sheet with the squash. Roast for 35–40 minutes, turning squash halfway through, until chicken is cooked through.
4. Serve warm with roasted squash.

The natural sweetness of acorn squash complements savory chicken, making this dish a wholesome and hearty fall meal.

Chicken with Roasted Fennel and Apples

This paleo dish combines earthy fennel and sweet apples with roasted chicken, creating a fragrant and cozy fall meal that’s easy to prepare.

Ingredients:

• 4 bone-in chicken thighs
• 1 fennel bulb, sliced
• 2 medium apples, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss fennel and apple slices with olive oil, garlic, thyme, salt, and pepper. Spread on a baking dish.
3. Season chicken with salt and pepper and place on top of the fennel and apples.
4. Roast for 35–40 minutes until chicken is cooked through and fennel and apples are tender.
5. Serve warm.

Sweet apples and aromatic fennel perfectly complement roasted chicken, making this a fragrant and satisfying fall paleo meal.

Sage and Roasted Garlic Chicken

This simple recipe uses fresh sage and roasted garlic to flavor juicy chicken, creating a savory paleo dish ideal for fall.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh sage, chopped
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

Instructions:

1. Preheat oven to 375°F (190°C).
2. Mix olive oil, garlic, sage, salt, and pepper. Rub over chicken thighs.
3. Place chicken on a baking sheet and roast for 35–40 minutes until cooked through.
4. Let rest for 5 minutes before serving.

The aromatic sage and roasted garlic elevate simple roasted chicken into a flavorful fall paleo dish.

Chicken with Roasted Brussels Sprouts and Bacon

Tender chicken roasted with caramelized Brussels sprouts and crispy bacon makes a savory, hearty, and paleo-friendly fall meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups halved Brussels sprouts
• 3 slices bacon, chopped
• 2 tablespoons olive oil
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet.
3. Add chicken breasts and sprinkle chopped bacon over the vegetables.
4. Roast for 25–30 minutes until chicken reaches 165°F (74°C) and Brussels sprouts are tender.
5. Serve warm.

Crispy bacon and caramelized Brussels sprouts add flavor and texture to tender chicken, creating a hearty fall paleo dish.

Honey Mustard Roasted Chicken

This paleo-friendly dish features juicy roasted chicken coated in a sweet and tangy honey-mustard glaze.

Perfect for fall dinners, it pairs beautifully with roasted vegetables or a fresh salad.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 2 tablespoons paleo-friendly honey
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 1 teaspoon fresh thyme

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together olive oil, honey, mustard, garlic, salt, pepper, and thyme.
3. Rub the mixture over the chicken thighs and place them on a baking sheet.
4. Roast for 35–40 minutes until the chicken is golden brown and cooked through.
5. Let rest for 5 minutes before serving.

The honey-mustard glaze adds a perfect balance of sweetness and tang, making this roasted chicken a cozy and satisfying fall meal.

Autumn Herb Chicken with Root Vegetables

This hearty paleo dish combines tender chicken with roasted carrots, parsnips, and sweet potatoes, seasoned with fresh fall herbs for an earthy, flavorful meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 carrots, sliced
• 2 parsnips, sliced
• 1 medium sweet potato, cubed
• 3 tablespoons olive oil
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss vegetables with 2 tablespoons olive oil, rosemary, thyme, salt, and pepper. Spread on a baking sheet.
3. Rub remaining olive oil on chicken breasts and place on the baking sheet.
4. Roast for 25–30 minutes, or until chicken reaches 165°F (74°C) and vegetables are tender.
5. Serve warm, garnished with extra herbs if desired.

Fresh herbs and roasted root vegetables complement the juicy chicken, creating a wholesome and comforting fall paleo meal.

Ginger Turmeric Chicken Skillet

A fragrant, warming dish perfect for fall, this skillet recipe uses ginger and turmeric to flavor juicy chicken, giving it a comforting, earthy aroma while remaining paleo-friendly.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tablespoons coconut oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 1 tablespoon fresh cilantro, chopped

Instructions:

1. Heat coconut oil in a large skillet over medium heat.
2. Season chicken with salt, pepper, and turmeric. Sear chicken for 4–5 minutes per side until golden brown.
3. Add garlic and ginger and sauté for 2 minutes until fragrant.
4. Reduce heat and cover skillet for 5 minutes to allow flavors to meld and chicken to finish cooking.
5. Garnish with fresh cilantro and serve warm.

The combination of ginger and turmeric infuses this skillet chicken with warmth and depth, making it a flavorful and healthy paleo dish for fall.