Mouthwatering Paleo Italian Dinner: Grilled Rosemary Lemon Chicken with Zucchini Noodles & Garlic Herb Sauce
This mouthwatering Paleo Italian dinner recipe features a succulent grilled rosemary lemon chicken served atop zucchini noodles smothered in a rich garlic herb sauce. The gluten-free, grain-free, and dairy-free dish is perfect for those seeking flavorful Italian cuisine that adheres to the Paleo diet.
Allergens
N/A
Ingredients
- 6 boneless, skinless chicken breasts
- 4 large zucchini
- 1/2 cup fresh parsley
- 1/2 cup fresh basil
- 1/2 cup almond flour
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 6 cloves garlic
- 1 tbsp rosemary, chopped
- Salt and pepper to taste
Instructions
- In a large bowl, combine the chicken breasts with lemon juice, rosemary, salt, and pepper. Marinate for at least 30 minutes in the refrigerator.
- Preheat your grill or oven to 400°F (205°C).
- While the chicken is marinating, use a spiralizer or mandoline slicer to create zucchini noodles. Set aside.
- In a food processor, blend together parsley, basil, almond flour, olive oil, garlic, salt, and pepper until smooth. This will be your garlic herb sauce.
- Grill or bake the marinated chicken for 20 25 minutes, until cooked through. Remove from heat and let rest for a few minutes before slicing.
- Sauté zucchini noodles in a large pan over medium heat for 3 4 minutes, until tender but still al dente. Stir in the garlic herb sauce and toss to combine.
- Plate the zucchini noodles, top with sliced chicken, and drizzle with additional garlic herb sauce if desired. Garnish with fresh parsley and basil leaves.
Chef’s Insight
Allow the chicken to rest before slicing to keep it juicy and tender.
Notes
This recipe can be adapted for various dietary preferences by substituting the chicken with other proteins or using different vegetables.