Hellobee

This is a pretty typical meal in our house, which I’ve modified to make Whole30 compatible. Although there’s some prep work, it’s just cutting veggies and marinating the chicken – the last steps are super easy and can be done quickly in the evening rush.

I used to marinate my grilled chicken in store-bought caesar dressing, but this homemade garlic-pepper marinade tastes just as good, if not better! I’ve also used it as a marinade for grilled salmon which was delicious. The key is really the grill pan; if the weather was warmer I’d send Mr T out to the charcoal grill! I use this pan for everything – chicken, fish, zucchini, pineapple, veggie kabobs… yum! I always make extra to cut up for salads the next day. I don’t think I’d be making it through Whole30 without it!

The sides follow the garlic and pepper theme – the kids don’t mind the spice! The roasted potatoes and carrots have been a staple for us forever – all of the boys are meat and potatoes kind of guys. K will only eat the white potatoes, so I always make sure to include enough that they’re easy to pick out of the mix. I’m the only asparagus fan in the house but I’ll make a bunch (literally, ha!) and split it up over a few days. I can’t remember where I learned the trick to snap the bottom of the asparagus spears off, but it’s made me enjoy eating it so much more! The tough/woody-tasting ends will naturally snap off, leaving only the more tender part of the spear. Ok, on to the (super easy!) steps…

Garlic-Pepper Grilled Chicken

• 4 boneless, skinless chicken breasts
• 1/2 cup homemade mayo (it’s not that hard! use store-bought if you’re not on Whole30)
• 3 tablespoons minced garlic
• 1 tablespoon coarsely-ground black pepper
• 2 tablespoons spicy mustard (Gulden’s works for Whole30)
• 1 tablespoon olive oil

1. Slice the chicken breasts in half lengthwise. Alternatively, you could pound them flat to ensure even cooking.

2. Dump the chicken, mayo, garlic, pepper, and mustard in a gallon-sized ziploc bag, squish everything around.

3. Marinate the chicken overnight, set out on the counter a few minutes before you’re ready to cook

4. Heat up your cast iron grill pan on medium heat, add the olive old and spread around with a basting brush

5. Once the pan is warm, set the chicken on and put a big, loose cover on top (I can fit four pieces at once)

6. Check on the chicken after 7 minutes or so. If it pulls off easily from the pan and there are good grill marks, flip the piece. Repeat until all of the chicken is cooked on both sides. You may need to add a bit more oil before cooking the 2nd batch, to be sure the chicken pulls of the pan easily!

7. Transfer the chicken to a paper-towel lined plate to cool and drain off some of the oil

8. Carefully bring your pan to the sink to immediately rinse and scrub off burned bits with a brush – no soap on the cast iron!

Roasted Potatoes & Carrots

• 1 sweet potato
• 1 large (or 2 medium) carrots
• 3 red potatoes
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 2 teaspoons coarsely-ground black pepper
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon Season All

1. Preheat the oven to 375

2. Peel and dice all of the veggies, as big or small as you like. Combine in a mixing bowl.

3. Dump the olive oil and all of the seasonings into the bowl, stir well

4. Dump everything on a foil lined pan (or two) without crowding the veggies, pop it in the oven for 20 minutes (stirring or shaking once midway through)

That’s it, enjoy! The asparagus is similarly easy…

Roasted Asparagus

This recipe is only a slight modification from the very popular Allrecipes one. The original one calls for parmesan cheese which is definitely a yummy addition! I’ve tried it with the lemon juice but prefer it without.

• 1 bunch thin asparagus,
• 1.5 tablespoons olive oil
• 1.5 tablespoons minced garlic
• 1.5 teaspoons kosher salt
• 1.5 teaspoons coarsely-ground black pepper

1. Preheat the oven to 425. (If you’re making this at the same time as the potatoes, just compromise at 375  and cook it a bit longer!)

2. Rinse asparagus and break off the woody tips

3. Lay in a shallow bowl and coat with olive oil, garlic, salt, and pepper. Toss it well!

4. Spread out in a single layer on a foil-lined baking sheet

5. Roast for 12-15 minutes. That’s it!

These are definitely not the most unique or adventurous recipes, but we think they’re yummy. I love to learn about other families’ tried and true dinner ideas, so please share your easy-but-awesome staples!