German Paleo Lunch: Smoky Grilled Chicken Thighs with Herb-Roasted Sweet Potatoes & Garlic Green Beans

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 bone
• in, skin
• on chicken thighs 1 tbsp smoked paprika 1 tsp sea salt 1/2 tsp black pepper 2 large sweet potatoes, cubed 2 tbsp olive oil 1/4 cup chopped fresh parsley 1/4 cup chopped fresh rosemary 2 lbs fresh green beans, trimmed 4 cloves garlic, minced 3 tbsp avocado oil

Instructions

1. a. Preheat the grill to medium high heat. In a small bowl, mix together smoked paprika, salt, and black pepper. Rub the chicken thighs with the spice mixture and let them sit while you prepare the vegetables. b. Toss cubed sweet potatoes in olive oil, parsley, and rosemary. Spread on a baking sheet and roast in the oven at 400°F (200°C) for 25 30 minutes or until tender and golden brown. c. In a large pot of boiling water, cook green beans for 3 4 minutes. Drain and immediately plunge them into ice water to stop the cooking process. Drain again and toss with minced garlic and avocado oil. Season with salt and pepper to taste. d. Grill the chicken thighs for 6 8 minutes per side or until cooked through. Let them rest for a few minutes before serving.

Chef’s Insight

The combination of smoked paprika and herbs adds depth to the chicken while the garlic infused green beans add a pleasant aroma and flavor. The contrasting textures make this dish both visually appealing and delightful to eat.

Notes

This recipe is not only paleo-friendly but also gluten-free and dairy-free.