Whole30 Tangy Chicken

This kid-friendly favorite is regularly requested by my minions. It’s an easy chicken dish that is flavorful but neutral enough to win over even some of my tough critics. Bonus – it comes together in less than 30 minutes! If you are on Whole30, make sure the ketchup is Whole30 Compliant, my favorite brand is the Primal Kitchen Whole30 Approved Ketchup. If just looking for a Paleo option, I love using Heinz or Hellman’s ketchup sweetened only with honey.


Whole30 Tangy Chicken


  • 1 lb. boneless chicken breast cut into bitesized cubes
  • 1/2 cup tapioca or arrowroot flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 tablespoon ghee
  • 1 cup water
  • 2 tablespoons date paste*
  • 1/2 teaspoon pepper
  • 2 tablespoons dried minced onion
  • 1 cup ketchup
  • Cauliflower rice


  1. Combine flour and salt in a ziplock bag. Add bitesized chicken pieces, seal, and shake to coat (my kids love doing this part!).
  2. Heat olive oil in a large skillet over medium high heat. Once hot, add flour coated chicken pieces, shaking off excess flour before putting into oil. Cook chicken in hot oil, flipping after 3-4 minutes until cooked through.
  3. While chicken is cooking, combine all remaining ingredients (ghee through ketchup) in a medium bowl. Once chicken is cooked, pour sauce over chicken.
  4. Simmer at medium heat for 10 minutes. Stir several times throughout, as sauce thickens. Serve over cauliflower rice.

Recipe Notes

*Date Paste - Combine 1 cup dates and 1/2 cup hot water in your blender. Let sit for 1 minute. I usually press them down into the water a bit to ensure they all are soaking. Process for 30 seconds or until completely smooth. You will only use 2 tablespoons for this recipe - store remaining in a closed container in the fridge for up to 3-4 weeks.