Mouthwatering Southern US Paleo Dinner: Grilled Lemon Herb Chicken with Zucchini Noodles & Creamy Avocado Sauce
Discover a scrumptious Paleo dinner recipe inspired by Southern US cuisine, combining Grilled Lemon Herb Chicken with Zucchini Noodles and Creamy Avocado Sauce. This mouthwatering dish offers an irresistible fusion of flavors and textures that will impress any diner, while adhering to a gluten-free and dairy-free diet.
Allergens
N/A
Ingredients
- 2 large chicken breasts, boneless and skinless
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 2 tbsp chopped fresh rosemary
- 2 tbsp chopped fresh thyme
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 2 medium zucchinis
- 1 avocado, ripe but firm
- 1/4 cup full
- fat coconut milk
- 1 tbsp lemon juice
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- In a large bowl, whisk together lemon juice, olive oil, rosemary, thyme, garlic, salt, and pepper.
- Add chicken breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for 30 minutes to an hour for optimal flavor.
- While the chicken is marinating, spiralize the zucchinis into noodles. Set aside.
- Prepare the avocado sauce by blending the ripe avocado, coconut milk, lemon juice, salt, and pepper until smooth and creamy. Set aside.
- Grill the marinated chicken over medium high heat for 6 7 minutes per side or until cooked through. Remove from grill and let rest for a few minutes before slicing.
- In a large pan, sauté the zucchini noodles quickly to maintain their texture, seasoning with salt and pepper as desired.
- To plate, arrange the zucchini noodles on individual plates, top with sliced grilled chicken, and drizzle with creamy avocado sauce. Garnish with fresh parsley for a touch of color.
Chef’s Insight
To enhance the flavors, you can marinate the chicken for up to an hour for even more depth.
Notes
Use fresh herbs whenever possible for the best taste and presentation.