Paleo Balsamic Grilled Chicken and Roasted Vegetable Sauce

This week has been all about eating healthy when you are limited in your choices of markets. I shopped at Target on Sunday and have been able to make meals for this whole week from that one trip. All of the meals have been Paleo, Gluten Free and fit for the Whole30 Plan. We feel great. We sleep great. And there are some other great benefits that are of a more personal nature. You’ll figure that out if you think about it.
This may look a little time consuming but it’s a really quick meal. Good enough to serve to you’re friends that aren’t even Paleo, Gluten Free, or Whole30er’s! It’s rich and hearty looking and tasting.


I am loving Cauliflower Mash! This makes an awesome pillowy bed for your beautiful protein.
I was making this with a bit of Plain Greek Yogurt, but we are not having dairy, so no yogurt!
1 head of cauliflower
salt and pepper
grated nutmeg, whole nutmeg has the best flavor
Just steam or boil the cauliflower until tender. Then puree with your food processor. Or you can mash with a potato masher. I have done this many times when I didn’t want to dirty up the whole food processor.
Season to taste with salt, pepper, and nutmeg.
For the Balsamic Grilled Chicken:
4 skinless bones chicken breasts
1/4 cup Balsamic vinegar
1/2 cup extra virgin olive oil
Salt and cracked black pepper
1 cup of Simply Balanced Organic Roasted Vegetable Pasta Sauce (We’ll be using this sauce in a couple of other meals as well)
I poke a few holes in the chicken breasts with a fork. Kind of like piercing potatoes before baking. This helps the marinade get all down and dirty in the chicken.
Mix the balsamic and extra virgin olive oil together. Pour over chicken breast. Let marinate for about 15 minutes.
Preheat your grill or grill pan to a moderate high heat. Not smoking hot. And not medium high. Somewhere in between those worlds.
Sprinkle chicken with salt and pepper. Grill for about 3 minutes per side. Just to get some grill marks and a sear on the meat.
Preheat a sauté pan to medium heat. Add the roasted vegetable sauce to a sauté pan along with chicken breasts. Now cover and lower heat to a simmer and continue to cook for about 10 minutes.
While this is simmering away, grill the asparagus.
1 lb fresh asparagus, washed and trimmed
1 tbsp extra virgin olive oil
Lemon juice
Salt and pepper
Just trim the ends. Toss them in a little extra virgin olive oil. Sprinkle with salt and pepper, squeeze a little lemon juice over. Grill for about 5 minutes. Turning halfway through.
**if your asparagus is thicker, just cook longer.**
Serve the chicken on top of Cauliflower Mash with a side of fresh grilled asparagus! Perfectly simple dinner party food. Or just a quick weeknight dinner.
Have a Fantastic Friday!