Mediterranean Grilled Chicken with Roasted Vegetables and Creamy Avocado Pesto (Paleo-Friendly)

Allergens

None

Ingredients

• 4 large boneless, skinless chicken breasts
• 2 zucchini, sliced into 1/2
• inch thick rounds
• 2 bell peppers, sliced into 1/2
• inch strips
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 2 avocados, pitted and peeled
• 1/4 cup fresh basil leaves
• 1/4 cup fresh cilantro leaves
• 1/4 cup pine nuts
• 1/4 cup olive oil
• 3 cloves garlic
• Salt and pepper, to taste
• 1 tbsp lemon juice

Instructions

1. Preheat your grill to medium high heat. Season the chicken breasts with salt and pepper.
2. In a large bowl, combine zucchini, bell peppers, red onion, and cherry tomatoes. Drizzle with 2 tablespoons of olive oil, salt, and pepper toss to coat.
3. Place chicken and vegetables on the grill. Cook for 6 8 minutes per side, or until the internal temperature of the chicken reaches 165°F. Remove from heat and let rest for a few minutes.
4. In a food processor, combine avocados, basil, cilantro, pine nuts, garlic, lemon juice, salt, and pepper. Process until smooth, gradually adding 2 tablespoons of olive oil to achieve desired consistency.
5. Slice the rested chicken and serve alongside roasted vegetables. Drizzle creamy avocado pesto over the top. Enjoy!

Chef’s Insight

To infuse more Mediterranean flavor, marinate the chicken in olive oil, garlic, and fresh herbs before grilling.

Notes

This recipe is Paleo-friendly and gluten-free.