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Perfect Paleo-Friendly July 4th Menu

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A wholesome, Paleo-friendly July 4th menu featuring five easy recipes that celebrate fresh ingredients and bold flavors for a festive and nourishing holiday feast.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (preferably organic or free-range)
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • Juice and zest of 1 lemon
  • Sea salt and freshly cracked black pepper to taste
  • 1 large head of cauliflower, cut into bite-sized florets
  • 3 tablespoons avocado oil
  • 2 stalks celery, finely diced
  • 1/4 cup red onion, minced (optional)
  • 1/3 cup Paleo-friendly mayo (avocado oil based recommended)
  • 1 tablespoon apple cider vinegar
  • Fresh dill, chopped (about 2 tablespoons)
  • Sea salt and pepper to taste
  • 1 bunch fresh asparagus, trimmed
  • 2 tablespoons extra-virgin olive oil
  • Grated zest of 1 lemon
  • Sea salt and cracked pepper
  • 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
  • 1 tablespoon fresh mint leaves, chopped
  • 1 tablespoon raw honey or maple syrup (optional)
  • Juice of half a lime
  • 1 fresh pineapple, peeled and cut into rings
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon ground cinnamon
  • Optional: a sprinkle of chopped toasted pecans for crunch

Instructions

  1. Marinate the Chicken: In a medium bowl, whisk together olive oil, minced garlic, rosemary, thyme, lemon juice, and zest. Season with salt and pepper. Add the chicken breasts, turning to coat evenly. Cover and refrigerate for at least 1 hour (or up to 4 hours).
  2. Prepare the Charred Cauliflower Salad: Toss cauliflower florets with avocado oil, salt, and pepper. Heat grill or grill pan over medium-high heat. Grill cauliflower, turning occasionally, until charred and tender, about 8-10 minutes. Transfer to a large bowl and let cool slightly. In a small bowl, mix Paleo mayo, apple cider vinegar, dill, and a pinch of salt and pepper. Combine with the grilled cauliflower, celery, and red onion. Chill until ready to serve.
  3. Grill the Asparagus: Toss asparagus with olive oil, lemon zest, salt, and pepper. Place on the grill perpendicular to grates or use a grill basket. Grill until tender and lightly charred, about 5-7 minutes, turning occasionally. Remove and keep warm.
  4. Mix the Berry Salad: In a bowl, gently toss berries with chopped mint, lime juice, and honey or maple syrup if using. Cover and refrigerate until serving.
  5. Prepare and Grill the Pineapple: Brush pineapple rings with melted coconut oil and sprinkle with cinnamon. Grill over medium heat for 2-3 minutes per side until caramelized and grill marks appear. Optional: sprinkle with toasted pecans. Serve warm or at room temperature.
  6. Grill the Chicken: Preheat grill to medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side or until internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.

Notes

Marinate chicken for at least 1 hour for best flavor. Use a meat thermometer to ensure chicken reaches 165°F (74°C). Avoid overcrowding the grill to get proper char. Cauliflower salad flavors improve when chilled overnight. Toast pecans before adding to pineapple for extra crunch. If no grill is available, use a grill pan or cast-iron skillet, or roast vegetables in the oven at 425°F (220°C).

Nutrition

Keywords: Paleo, July 4th, grilled chicken, cauliflower salad, asparagus, berry salad, grilled pineapple, healthy, gluten-free, dairy-free, summer recipes

Find it online: https://shimmersnack.com/perfect-paleo-friendly-july-4th-menu-5-easy-recipes-for-a-wholesome-feast/