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Lime, Garlic Wood Grilled Chicken Thighs with sautéed peppers, roasted butternut squash and a nectarine avocado salsa with butter lettuce wraps

Last night we had a good friend and acupuncturist (@aculove) over for dinner. We both have babies under 6 months, so easy meals are key to our sanity.

But just because a meal is easy doesn't mean it's not packed with flavor!

Here's what we made:

Lime, Garlic Wood Grilled Chicken Thighs with sautéed peppers, roasted butternut squash and a nectarine avocado salsa with butter lettuce wraps

Serves 4

For Chicken

3 # boneless, skinless organic chicken thighs

4 limes quartered

6 cloves garlic rough chopped

3 T fresh cilantro

½ T salt

½ T black pepper

2 T olive oil

Mix all ingredients together, making sure to squeeze the limes and let marinate overnight.

For sautéed peppers and butter nut squash

6 bell peppers, varying colors sliced thin

5 cups medium diced butternut squash (roughly one very big butternut squash)

2 cups julienne yellow onion

4 T olive oil

1 T Salt

Sautee bell peppers and one cup onions in half of the olive oil and salt, cover the pan so that the peppers and onions steam and caramelize at same time, stir occasionally and cook for 25 minutes, at the same time in a 375F oven, toss butternut squash, rest of onions, olive oil and salt onto a sheet pan for 25 minutes.

For nectarine, avocado salsa

5 medium nectarines, small chopped

1 large or 2 medium avocados, scooped and chopped

½ cup minced shallot

juice and zest of one lime

1 T cilantro

1 T minced garlic

½ teaspoon cumin

½ teaspoon chili powder

1 teaspoon salt

1 T olive oil

Combine all ingredients, let sit for at least one hour in fridge before serving


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