Paleo Southern US Lunch: Citrus Herb Grilled Chicken with Collard Green Slaw and Sweet Potato Mash

Allergens

None

Ingredients

• 2 bone
• in, skin
• on chicken breasts
• 1/4 cup fresh lemon juice
• 1/4 cup fresh orange juice
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper, to taste
• 4 cups chopped collard greens, stems removed
• 1/4 cup apple cider vinegar
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large sweet potatoes, peeled and cubed
• 1/4 cup almond milk
• 2 tbsp butter

Instructions

1. In a large bowl, whisk together lemon juice, orange juice, olive oil, garlic, thyme, salt, and pepper. Add chicken breasts to the marinade, making sure they are fully coated. Cover and refrigerate for 30 minutes to an hour.
2. Preheat grill to medium high heat. Grill chicken for 6 8 minutes per side or until cooked through. Remove from grill and let rest for a few minutes before slicing.
3. In a large bowl, toss collard greens with apple cider vinegar, Dijon mustard, salt, and pepper. Set aside.
4. In a saucepan, boil sweet potatoes until tender. Drain and mash with almond milk and butter. Season to taste.
5. Serve the grilled chicken alongside the collard green slaw and sweet potato mash for a delicious Paleo Southern US lunch.

Chef’s Insight

The combination of flavors and textures in this dish truly transports you to the South, making it a perfect choice for a Paleo-friendly lunch.

Notes

Be sure to let the chicken rest for a few minutes after grilling to allow the juices to redistribute.