“Grilled Lemon Herb Chicken with Roasted Vegetables and Creamy Avocado Lime Dressing – Paleo Friendly”

Allergens

None

Ingredients

• 4 large boneless, skinless chicken breasts
• 2 lemons, zested and juiced
• 1/4 cup olive oil
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 4 cups mixed vegetables (e.g., cherry tomatoes, zucchini, bell peppers)
• 1 avocado
• 1/4 cup lime juice
• 2 tablespoons olive oil

Instructions

1. In a large bowl, whisk together lemon zest, lemon juice, olive oil, parsley, basil, garlic, salt, and pepper. Reserve 1/3 of the marinade for the vegetables. Add chicken breasts to the remaining marinade and refrigerate for 30 minutes. Preheat oven to 425°F (220°C). Toss vegetables in reserved marinade and spread evenly on a lined baking sheet. Roast for 20 25 minutes until tender. Preheat grill or grill pan over medium high heat. Grill chicken for 6 8 minutes per side or until cooked through. Let rest for 5 minutes before slicing. In a blender, combine avocado, lime juice, olive oil, and a pinch of salt. Blend until smooth and creamy.

Chef’s Insight

The combination of flavors in this dish is truly unforgettable. The grilled lemon herb chicken pairs perfectly with the roasted vegetables, while the creamy avocado lime dressing adds a fresh, tangy element.

Notes

Serve with a crisp white wine or chilled sparkling water for a refreshing pairing.