Description
A high-protein, low-carb dish featuring juicy grilled free-range chicken paired with charred seasonal vegetables. Seasoned with a smoky herb and spice blend, this paleo-friendly meal delivers bold flavor and umami depth without grains, dairy, or processed additives.
Ingredients
Chicken Breasts 2 lbs, Free-range preferred
Zucchini 2 medium, Halved, seeds removed
Red Bell Pepper 1, Vibrant for color contrast
Cherry Tomatoes 1 pint, Halved to prevent bursting
Olive Oil 2 tbsp, Extra virgin for high smoke point
Spice Blend 1/3 cup, See recipe below
Instructions
Dry chicken breasts thoroughly with paper towels. Rub both sides with 2 tbsp of spice blend
Skewer zucchini slices with bell peppers and cherry tomatoes. Brush with olive oil and sprinkle remaining spice blend
Preheat grill to 425°F. Oil grates carefully to prevent sticking
Grill chicken for 5-6 minutes per side until 165°F internal temperature is reached. Remove and rest for 5 minutes
Grill vegetable skewers for 8-10 minutes, turning occasionally. Remove when charred and tender
Serve chicken with vegetables, garnished with fresh parsley and lemon wedges
Notes
Use a digital thermometer for precise chicken doneness: remove at 160°F, let rest
Pre-soak wooden skewers for 30 minutes to prevent burning
Charcoal options: hickory or mesquite for enhanced smoky flavor
Brush chicken with remaining spice blend during last 2 minutes for extra caramelization
Nutrition
- Serving Size: 1
- Calories: 425
- Sugar: 2g
- Sodium: 80mg
- Fat: 34g
- Saturated Fat: 4g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 90mg