Here’s another super simple healthy Paleo and Whole30 recipe for you. I don’t know why, but I always feel so bada$$ when I grill on my own! Am I the only female that feels that way? Sounds totally sexist, but usually it’s such a nice
excuse not to cook break to have the Huz do the grilling. It’s so easy, less dishes to cook, and I swear everything tastes better off the grill… This dinner was no exception!Ingredients (Would serve 4)
For the Guacamole
- 10 grape tomatoes (cut in half)
- 1 large avocados
- 1 inch cut of red onion
- Salt and pepper to to taste
- 5 Fresh Basil Leaves // Honestly, I didn’t have any cilantro, so I used basil (I had it) and LOVE the change of flavor from the usual guacamole!
- Sea salt and Pepper to taste
Pulse all this in a Cuisinart or blender until chunky.
For the BBQ
- 1 large sweet onion
- 4 chicken breasts
- 2 Sweet Potatoes cut in half
- Olive Oil
- Sea Salt and Pepper to taste
- Dried Rosemary
- Light your grill to medium heat
- Cut the sweet potato in half and pierce with a fork, lightly coat with Olive Oil, S&P, and dried rosemary.
- Once preheated, Place Sweet Potatoes on the grill first, because they take longer to cook. Make sure they cook for 15 minutes before you add other items to grill. I placed them directly on the grill-no tinfoil.
- Lightly coat chicken in olive oil and sprinkle with sea salt, pepper, and rosemary. Set aside.
- Peel and cut the onion into 4ths (about 3/4″ slices), then lightly coat with olive oil, S&P, and rosemary
- Once sweet potato has cooked for 15, add chicken and onion. Cook both of those for 8-10 on each side (depending on size of the chicken)
- Layer sweet potato, guacamole, chicken, a little more quacamole, with onion on the side.