“Sizzling Grilled Lemon Herb Chicken with Sweet Potato Mash & Garlic-Roasted Asparagus – Paleo Dinner”

Allergens

N/A

Ingredients

• 2 boneless, skinless chicken breasts
• 1 large sweet potato
• 1 bunch of asparagus
• 4 cloves garlic
• 3 tbsp olive oil
• 2 lemons
• 1/2 cup fresh parsley
• 1/2 cup fresh cilantro
• 1/4 cup almond flour
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (205°C).
2. Rinse the chicken breasts and pat dry. Season with salt and pepper, then set aside.
3. In a food processor, combine almond flour, parsley, cilantro, juice of one lemon, 1 tbsp olive oil, and a pinch of salt. Pulse until well combined to create a paste.
4. Rub the herb mixture onto both sides of the chicken breasts, then place them in a baking dish. Drizzle with remaining olive oil and the juice of another lemon. Cover and marinate for 30 minutes.
5. Wash and trim asparagus. In a separate bowl, toss with garlic cloves, salt, pepper, and 2 tbsp olive oil. Arrange on a baking sheet and place in the preheated oven for 10 minutes.
6. Peel, wash, and dice the sweet potato. Boil until tender, then mash and set aside.
7. Remove chicken from marinade, discard excess. Grill or pan sear the chicken over medium high heat until cooked through, approximately 5 7 minutes per side. Let rest for 3 minutes before slicing.
8. Add the remaining lemon herb marinade to the baking dish with asparagus and roast for an additional 5 minutes or until tender and slightly browned.
9. Serve the grilled chicken on top of sweet potato mash, surrounded by garlic roasted asparagus. Garnish with fresh herbs and lemon wedges.

Chef’s Insight

The combination of flavors and textures creates a memorable dining experience that is both gourmet and Paleo-friendly.

Notes

Use fresh, high-quality ingredients for the best results.