Turkish Grilled Lemon Herb Chicken with Garlic Green Beans and Quinoa Pilaf (Paleo)

Allergens

Gluten, Soy, Dairy (if using butter)

Ingredients

• 6 bone
• in chicken legs (skin on)
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh dill, chopped
• 4 cloves garlic, minced
• 3 lemons, zested and juiced
• Salt and pepper to taste
• 2 lbs fresh green beans
• 2 cups quinoa
• 4 cups chicken broth
• Olive oil

Instructions

1. Preheat your grill or oven to 400°F (200°C).
2. In a bowl, combine parsley, dill, garlic, lemon zest, and juice from two lemons. Season with salt and pepper. Set aside.
3. Pat chicken dry with paper towels, then season with salt and pepper. Rub the herb mixture onto each piece of chicken.
4. Grill or roast chicken for 35 40 minutes, or until cooked through and golden brown. Allow to rest for a few minutes before serving.
5. Steam green beans until tender but still crisp. Toss with garlic and remaining lemon juice. Season with salt and pepper.
6. In a saucepan, combine quinoa and chicken broth. Bring to a boil, then reduce heat and simmer covered for 15 minutes or until cooked. Fluff with a fork.
7. Arrange the Grilled Lemon Herb Chicken on top of the Quinoa Pilaf, surrounded by Garlic Green Beans. Drizzle with pan juices from the chicken.

Chef’s Insight

To intensify flavors, let the herb marinade rest on the chicken for at least an hour in the refrigerator before cooking.

Notes

Feel free to adjust the herb mixture according to your taste preferences.