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Whole30 Tangy Chicken

Author Autumn, @wholefoodfor7


  • 1 lb. boneless chicken breast cut into bitesized cubes
  • 1/2 cup tapioca or arrowroot flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 cup water
  • 2 tablespoons date paste* or coconut sugar if not on Whole30
  • 1/2 teaspoon pepper
  • 2 tablespoons dried minced onion
  • 1 cup ketchup if on Whole30, Tessemaes or Primal Kitchen have compliant ketchup
  • Cauliflower rice


  1. Combine flour and salt in a ziplock bag or medium bowl. Add bitesized chicken pieces, seal, and shake or stir 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 (water through ketchup) in a separate medium bowl. Once chicken is cooked, pour sauce over chicken.

  4. Simmer on stove 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.