Normally bruschetta would be the sort of thing you just couldn’t have with Paleo. The bread would be the biggest factor, and making Paleo friendly bread isn’t always so easy. So when you’re in the mood for something like bruschetta and don’t have any bread available you have to come up with something just as suitable.
Getting rid of the bread from this bruschetta recipe means you won’t have to worry about the grains because we’re going with zucchini instead. This provides extra vitamins, minerals, and fiber so it’s a healthier way to enjoy some of the same tastes that bruschetta provides. And you won’t even miss the bread, with all of the other ingredients involved, and the unique way that it’s stacked and layered.
Marinating your chicken is key if you want this dish to be as delicious as possible. The lemon juice helps to tenderize the chicken, while the thyme and chili flakes insure that there will be plenty of flavor throughout. The longer you let it marinate the better, with the minimum being thirty minutes. One trick is to make the marinade ahead of time and get the chicken in it first thing in the morning, or even overnight. That way when you’re ready to grill it’s ready to go.
The chicken sits on a bed of avocado sauce, essentially a guacamole that’s infused with lemon juice and chili flakes. Then it’s topped with a tomato salsa mix so it’s basically covered on both sides lots of flavor. This stacking of different flavors means your taste buds will have much to savor. You’ll be able to taste each layer separately, and when they all combine it tastes even better.
To really drive home the grilled flavor the zucchini gets grilled along with the chicken. Grilling the zucchini gives it an awesome flavor and when you add in the fact that the marinated chicken gets grilled too, this is one tasty meal that you can use for either lunch or dinner. It’s a complete meal, with plenty of vegetables, protein, and even healthy fat from the avocado.
This is the sort of meal that I make for my friends that aren’t familiar with Paleo. They don’t even know that it’s a special meal of any kind, and if we do get to talking about it, I’ll say that it’s a Paleo meal and they’ll be surprised. It breaks the misconception that it’s all about the meat with Paleo, and shows that you get plenty of vegetables and fresh wholesome ingredients to enjoy.
Because of the grilling this is a great dish to have during the summer months when there’s plenty of grilling being done. It’s also a fitting meal for those times because the salsa and avocado sauce are cooling and the zucchini keeps it light, with the overall effect of more energy to get out and enjoy all of those summer activities.
- 2 large zucchini
- 2 chicken fillets (each 5 oz) , pounded
- 1 medium avocado, peeled, pitted, and cubed
- 2 medium tomatoes
- 2 garlic cloves, minced
- 4 tbsp fresh lemon juice,
- ½ small red onion, finely chopped
- 3 tbsp chopped parsley
- ½ tbsp chopped thyme
- ¼ tsp chili flakes
- 2 tbsp olive oil
- To make the marinade, in a small glass combine the thyme, 1/8 tsp of chili flakes, 1 tbsp of lemon juice and pinch of salt. Place the chicken in a sealable plastic bag and pour the marinade into the bag. Seal the bag tightly and marinate the chicken in a refrigerator for at least 30 minutes, turning occasionally.
- In a small bowl combine the tomatoes, onion, garlic, parsley and 1 tbsp of lemon juice. Season to taste and set aside. Heat a barbecue until hot. Cut the zucchini into 1/2 '' thick lengthwise slices. Brush the slices with 1 tbsp of olive oil and grill for 2 minutes on each side. Remove the chicken from the marinade, brush with 1 tbsp of olive oil and grill for 3 minutes on each side. Let the chicken rest for 5 minutes and make the avocado sauce.
- Place the avocado, remaining chili flakes, 1 tbsp of olive oil and remaining lemon juice in a bowl and coarsely mash with a fork. Season to taste.
- Chop the chicken into bite size pieces. To assemble bruschetta, top zucchini slices with avocado sauce, chopped grilled chicken and tomato salsa and serve.