Mouthwatering Paleo Italian Dinner Feast: Grilled Lemon Herb Chicken, Zucchini Noodle Pasta, and Roasted Asparagus

Allergens

None (optional Parmesan cheese)

Ingredients

• 6 bone
• in, skin
• on chicken thighs
• 4 medium zucchinis
• 1 lb fresh asparagus
• 1/4 cup olive oil
• 2 lemons, zested and juiced
• 3 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• Salt and pepper, to taste
• Optional: Parmesan cheese shavings for garnish

Instructions

1. Preheat your grill or oven broiler to medium high heat.
2. In a mixing bowl, combine olive oil, lemon zest, lemon juice, minced garlic, basil, and parsley. Season with salt and pepper.
3. Place chicken thighs in a shallow dish and pour the marinade over them. Turn to coat evenly. Allow to marinate for 20 30 minutes.
4. While the chicken marinates, spiralize the zucchinis into noodle shapes. Set aside.
5. Place the asparagus on a baking sheet and drizzle with olive oil, salt, and pepper. Roast in the oven or grill until tender, about 10 12 minutes.
6. Grill the marinated chicken thighs for 8 10 minutes per side or until fully cooked through.
7. Toss the zucchini noodles with a bit of olive oil and seasonings.
8. To plate, place a bed of zucchini noodles on each dish, top with a grilled chicken thigh, and surround with roasted asparagus spears. If desired, garnish with Parmesan cheese shavings.

Chef’s Insight

This recipe is perfect for those following a Paleo diet who crave Italian flavors.

Notes

This recipe is suitable for a Paleo diet, focusing on mouthfeel, aroma, and plating appeal.