Mouthwatering Paleo Turkish Dinner: Grilled Lemon Herb Chicken with Cauliflower Rice Pilaf and Spicy Roasted Vegetables

Allergens

None

Ingredients

• 4 boneless, skinless chicken breasts
• 1 large head of cauliflower, grated or processed into rice
• sized pieces
• 2 cups cooked wild rice
• 2 cups vegetable broth
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1 lemon, zested and juiced
• 2 tbsp olive oil
• Salt and pepper to taste
• For the Spicy Roasted Vegetables:
• 2 cups cherry tomatoes
• 2 cups red bell peppers, chopped
• 2 cups zucchini, sliced into thick rounds
• 1/4 cup olive oil
• 1 tsp smoked paprika
• 1 tsp cayenne pepper
• Salt and pepper to taste

Instructions

1. Preheat your grill or grill pan to medium high heat. Season chicken breasts with salt, pepper, half of the lemon zest, and half of the garlic. Grill for 6 7 minutes per side until cooked through. Allow to rest for a few minutes before slicing.
2. In a large skillet, heat olive oil over medium heat. Sauté onions and remaining garlic until softened, about 3 4 minutes. Add grated cauliflower and cook until tender, about 5 7 minutes. Stir in wild rice, vegetable broth, remaining lemon zest, and a pinch of salt and pepper. Cover and simmer until the liquid is absorbed, about 10 12 minutes.
3. For the Spicy Roasted Vegetables: Toss tomatoes, bell peppers, and zucchini with olive oil, smoked paprika, cayenne pepper, salt, and pepper. Spread on a parchment lined baking sheet and roast in a preheated 400°F (200°C) oven for 20 25 minutes or until tender and slightly charred.

Chef’s Insight

To infuse even more flavor into the dish, marinate the chicken in a mixture of lemon juice, garlic, and herbs for at least 30 minutes before grilling.

Notes

Be sure to choose organic ingredients when possible to maximize the health benefits of this dish.