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Healthy Paleo 4th of July Recipes

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A fresh, healthy Paleo menu perfect for 4th of July celebrations featuring grilled herb-marinated chicken, summer berry salad, and grilled vegetable skewers.

Ingredients

Scale
  • 1.5 lbs organic chicken breasts or thighs, skin-on
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 3 garlic cloves, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tsp sea salt
  • ½ tsp cracked black pepper
  • 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
  • 4 cups baby spinach or mixed greens
  • ¼ cup toasted sliced almonds
  • 1 ripe avocado, diced
  • A handful fresh mint leaves, chopped
  • 2 tbsp extra virgin olive oil (for salad dressing)
  • 1 tbsp balsamic vinegar
  • Pinch of sea salt and freshly ground black pepper (for salad)
  • 1 pint cherry tomatoes
  • 2 medium red bell peppers, cut into chunks
  • 2 medium zucchini, sliced thick
  • 1 large red onion, cut into wedges
  • 2 tbsp extra virgin olive oil (for skewers)
  • Sea salt and cracked black pepper to taste
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Marinate the Chicken: In a medium bowl, whisk together olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and pepper. Add chicken pieces and toss to coat thoroughly. Cover and let marinate in the fridge for at least 30 minutes (or 15 minutes if short on time).
  2. Prepare Vegetable Skewers: Thread cherry tomatoes, bell peppers, zucchini, and onion wedges onto skewers, alternating colors. Brush lightly with olive oil and sprinkle with salt and pepper.
  3. Make the Berry Salad: In a large bowl, combine mixed greens, berries, diced avocado, toasted almonds, and chopped mint. Drizzle with olive oil and balsamic vinegar. Toss gently to mix without bruising the berries. Season with salt and pepper to taste.
  4. Preheat the Grill: Heat grill to medium-high. Clean grates with a wire brush and lightly oil to prevent sticking.
  5. Grill Chicken and Vegetables: Place marinated chicken on the grill skin side down first. Cook about 6-7 minutes per side or until internal temperature reaches 165°F (74°C). Grill vegetable skewers simultaneously, turning every 3-4 minutes until tender and charred in spots.
  6. Rest and Serve: Remove chicken and veggies from grill. Let chicken rest for 5 minutes before slicing. Garnish vegetable skewers with fresh basil leaves if desired.

Notes

Marinate chicken for at least 30 minutes for best flavor; even 15 minutes helps. Use a meat thermometer to ensure chicken reaches 165°F (74°C). Keep salad dressing separate until serving to keep berries fresh. Use spray bottle of water to manage grill flare-ups. Bamboo skewers should be soaked before grilling to avoid burning.

Nutrition

Keywords: Paleo, 4th of July, healthy, grilled chicken, summer salad, vegetable skewers, fresh, easy, barbecue

Find it online: https://siennaspoon.com/healthy-paleo-4th-of-july-recipes-easy-fresh-summer-celebration-ideas/