Bacon-Wrapped Lemon Pepper Grilled Chicken with Paleo “couscous”
Mar 06If you like this article, please share it with your friends!
(Image via Cierra Harmon’s Pinterest board)
This is not a foodie blog, and yet this is the second post in a row inspired by my new Paleo persuasion. But when your husband greets you at the door when you’re still sweaty from a tempo run and shoves a massive bite of freshly cooked Paleo goodness into your mouth and THEN takes a picture of said goodness and sends it to his mother, I believe that does merit a Paleo post double header. And here’s the best part. I full on invented this recipe. I don’t invent anything except stellar excuses. It was life-changing. I’m not going to lie. Are you ready? You’re not ready. Get ready…
BACON-WRAPPED LEMON PEPPER GRILLED CHICKEN KABOBS with PALEO “COUSCOUS”
Ahem…
Ingredients:
6 Tbls Extra Virgin Olive Oil
1 tsp dried lemon peel
6 garlic cloves minced
2 Tbls minced fresh parsley
2 tsp. salt
1 tsp pepper
2lbs boneless chicken breast cut into 1″ cubes
package of bacon
Preparation:
Mix olive oil, garlic, lemon peel, parsley, salt, and pepper in a bowl and coat chicken cubes. Place back in the refrigerator for 2 hours+. Remove bacon from package and cut down the middle. Roll each marinated cube in 1/2 strip of bacon and place on skewer. Average 8 wrapped chicken cubes per kabob. Recommended: cook on outdoor gas grill.
“Couscous” ingredients
1 head cauliflower
1 Tbls coconut oil
1/3 cup cherry tomatoes {cut in quarters}
1/4 cup scallions
1 Tbls fresh parsley
salt and pepper to taste
Chop cauliflower and place in food processor. Blend until cauliflower is grainy (like the consistency of couscous). Melt coconut oil over medium heat. Add processed cauliflower to pot. Add tomato, scallions, parsley, salt, and pepper and cover for 10 minutes or until ingredients are tender and heated through.
AND THEN TAKE ALL THE CREDIT AND SNAP A PICTURE AND SEND IT TO YOUR MOTHER!!!!!
This is my gift to you. You’re welcome. Happy grilling!
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