Being the fan of Mexican Cuisine that I am, I find this dish (which can easily be converted into carne asada by swapping chicken for grass fed skirt steak), a perfect example of an easy-to-Paleoize meal.
Ingredients
4 free-range chicken breasts (buy bone in/skin on and save for stocks or soups)
½ teaspoon black pepper
1 small lime, juiced
2 teaspoons ground cumin
¼ cup olive oil
1 small yellow onion
4 garlic cloves, or more if desired
1 jalapeno pepper, seeded
Instructions
Use a meat tenderizer tool to pound chicken breasts flat.
Combine next seven ingredients in mini prep food processor.
Whiz to combine.
Pour mixture over chicken and marinate 4 - 6 hours, tightly covered, in the fridge.
Cook outdoors on a hot grill or indoors under the broiler until internal temp = 160F.
Let stand on wire racks for a few minutes before plating.
Serve on top of a bed of your favorite leafy greens with a general portion of avocado.
Recipe by Paleoista at https://www.paleoista.com/?p=38089