Paleo Poached Chicken with Garlic Radishes

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Who says you can’t have poached chicken for breakfast? Or pancakes for dinner? With this delicious combination, you can have the best of both worlds any time of day.

You may not know it, but pancakes make the perfect base for almost anything.

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You’ve already topped them with maple syrup, raw honey, nuts and fruit, why not some meat and vegetables?

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Although many of us think of pancakes as being sweet, they don’t have to be.

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Paleo pancakes are already less sweet than conventional pancakes and you can always make Flax Pancakes for a more savory dish.

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On the other hand, if you want to add a little sweetness, Banana Pancakes with chicken and radishes create the perfect sweet-and-savory combination.

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If you’d prefer to leave out the pancakes, you can always enjoy the chicken and radishes on their own, or make them into lettuce wraps.

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If you want to keep the breakfast theme, you could even add the chicken and radishes to scrambled eggs.

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The possibilities are truly endless!

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Poached Chicken with Garlic Radishes

Yield: 2-4 Servings


  • 2 1/2lbs chicken thighs
  • sea salt, to taste
  • coarse ground black pepper, to taste
  • 1 leek, halved, cleaned and sliced
  • 3 carrots, peeled and sliced
  • 4 cloves garlic, minced (divided)
  • 1 batch Paleo pancakes (optional)
  • coconut oil for frying
  • 7 radishes, cleaned, halved and sliced
  • 1 tablespoons unsalted butter


  1. Pat chicken thighs dry with a paper towel. Season with sea salt and black pepper on both sides and add to a deep pot.
  2. Fill the pot with water and bring to a boil over medium heat.
  3. When the water is boiling add the sliced leek, carrot and minced garlic. Lower heat to medium-low, cover and simmer for 1 hour or until the chicken is cooked to an internal temperature of 165°F with a meat thermometer.
  4. If you're going to serve over pancakes, now is the time to prepare those. You can prepare mini Flax Pancakes, or for a sweet undertone Banana Pancakes or serve in a lettuce wrap or on a plate with a fork. (I prepared mini Plantain Pancakes, shown above).
  5. Melt coconut oil in a medium-sized skillet over medium heat. Add sliced radishes, season with a pinch of sea salt and combine with remaining clove of garlic. Stir to combine and add butter for additional flavor. Continue stirring until radishes are slightly browned.
  6. With a slotted spoon, transfer cooked chicken to a plate. Remove chicken from bones and shred. (Optional step, you can strain the liquid the chicken was cooked in, transfer to glass containers, seal and store in the fridge and reuse as chicken stock.)
  7. Now dress your plate! Lay a pancake or lettuce leaf on the bottom of the plate, add shredded poached chicken, top with the garlic radishes and serve.
  8. Enjoy! :)