This recipe is a hearty and flavorful way to use the abundance of summer vegetables. The grilling gives the dish that "summery feel". Feel free to change it up and use vegetables that you have on hand or are fresh and available at your local farm market.
2 summer squash, quartered & cut into bite-sized pieces
2 zucchini squash, quartered & cut into bite-sized pieces A handful asparagus spears (I used 20 small-medium spears), cut into 1” pieces
1 clove of garlic, chopped
1 lb boneless chicken breast, cut into 1” pieces
1 lime, cut in half
2 Tbs coconut aminos
2Tbs extra virgin olive oil
1/4 tsp pure garlic powder
Sea salt & black pepper to taste
1-14oz can Palmini Hearts of Palm Linguine, boiled 5 minutes, drained Freshly chopped parsley
Place squash, zucchini, asparagus & garlic in a large glass bowl. Place chicken in a separate shallow glass casserole dish. Squeeze half of lime on vegetables, the other half on the chicken.
Pour one tablespoon of coconut aminos over vegetables, pour the other over the chicken. Pour one tablespoon of olive oil over vegetables and the other over chicken.
Mix vegetables to incorporate marinade. Toss marinade to incorporate into chicken. Refrigerate chicken until ready to grill.
In separate grill pans which have been lightly spritzed with olive oil, grill chicken over medium heat until thoroughly cooked through & vegetables until tender. Spritz with additional olive oil as needed. Once chicken and vegetables are cooked, combine in a large glass pan with heats of palm linguine and serve. Top with freshly chopped parsley. Add additional sea salt and pepper to taste. Makes 3-4 hearty servings.
This recipe is gluten-free,dairy-free, soy-free, grain-free, paleo and Whole30 compliant
Originally posted on Happy Healthy Belly's Blog on 7/2/18