Paleo Polish Dinner: Grilled Chicken with Creamy Garlic Mushrooms & Roasted Vegetables

Allergens

Dairy (can be substituted with coconut cream for dairy-free)

Ingredients

• 1. 4 bone
• in, skin
• on chicken breasts 2. 1 lb white button or cremini mushrooms, sliced 3. 4 cloves garlic, minced 4. 1/2 cup heavy cream (or coconut cream for dairy
• free) 5. 3 cups assorted vegetables (e.g., zucchini, bell peppers, cherry tomatoes, red onion) 6. 2 tbsp olive oil 7. Salt and pepper, to taste 8. Fresh parsley, for garnish 9. Optional: lemon wedges for serving

Instructions

1. Preheat your oven to 400°F (205°C). Wash and chop the vegetables into bite sized pieces. Toss them in olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20 minutes, or until tender and slightly browned.
2. Meanwhile, season the chicken breasts with salt and pepper. Heat a grill pan over medium high heat, and cook the chicken for about 6 7 minutes per side, or until fully cooked through. Allow to rest.
3. In a skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté until softened, then add minced garlic. Cook for an additional minute. Stir in the heavy cream (or coconut cream), and simmer gently until slightly thickened. Season with salt and pepper to taste.
4. Plate the roasted vegetables, top with grilled chicken, and spoon the creamy garlic mushrooms over the top. Garnish with fresh parsley and lemon wedges if desired.

Chef’s Insight

To enhance the aroma and flavor, add a pinch of dried thyme or marjoram to the roasted vegetables and sautéed mushrooms.

Notes

Feel free to customize the vegetables and herbs based on your preferences.