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

Directions

• 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.

ENJOY!