When you smell this divine herbed chicken fresh off the grill, you may second guess yourself and wonder why you didn’t make a double batch. No matter, there is always a second time around! And the cold chicken leftovers can be used as an addition to breakfasts and salads all week long. Grilling seems to bring out all of the exciting flavors of oregano, parsley, basil and onion – we’ll just leave it at that. If you love chicken, this is definitely a spice mix to try.
We hear you thinking out loud, addressing your concern that white potatoes are surely not a Paleo food, however, if you compare their nutritional content with a sweet potato, they are pretty much in line with each other. White potatoes contain more Vitamin C, 33% vs. 4% for a sweet potato, and sweet potatoes contain a significant amount of Vitamin A over their beloved counterparts. One thing that white potatoes have going for them is that they have a little less fructose (plus they are readily available, even grown locally), so the carbs are more balanced between sugar and starch. Just be sure to consume them with a bit of healthy fat and protein and all will be lovely in the kitchen and in the belly.
If you are in the mood for herbed grilled chicken tonight, yet you declare a different potato side, why not try some pesto mashed potatoes instead? And never forget the salad with leafy greens, for a bowl of mixed greens completes the meal at the beginning, the middle or the end.
Grilled Garlic and Herb Chicken and Potatoes Recipe
Protein: 56g / %
Carbs: 32g / %
Fat: 20g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 4 chicken breasts, boneless and skinless
- 4 sweet or russet potatoes, peeled and sliced
- 1 onion, sliced
- 1 cup mushrooms, sliced
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 tsp. dried oregano
- 1 tsp. dried parsley
- 1/2 tsp. dried basil
- 1 tsp. dried onion flakes
- Sea salt and freshly ground black pepper
- Preheat grill to medium heat.
- In a bowl, combine the olive oil, garlic, oregano, parsley, basil, onion flakes, and season to taste with salt and pepper.
- Drizzle half of the herb mixture over the chicken.
- In a bowl toss the onion, potatoes, and mushrooms with the remaining herb mixture.
- Place the potato mixture in a heated grilling basket over the preheated grill.
- Grill potatoes for 10 to 12 minutes, or until done.
- While the potatoes are cooking, grill the chicken breast 8 to 10 minutes per side, or until no longer pink.
- Serve the chicken with the grilled vegetables.