We are really lucky at WBSM to bring you this great feature called Kitchen Bites with chef Bob Dillon from The Sail Loft Boatyard Restaurant.  Kitchen Bites allows Chef Dillon to share some of his recipes on air and on WBSM.com.  This weeks Kitchen Bites recipe is Paleo Chicken.

Chef Bob Dillion

Paleo Chicken—featured item from Paleo diet at the Sail Loft during all of January 2013.

Serves 2

What you need:

2 boneless skinless chicken breasts

2 ripe avocados

4 tablespoons butter (softened)

1 lime

½ cup pecan pieces

1 zucchini

1 summer squash

3 carrots

2 tablespoons fresh Cilantro

1 teaspoon chili powder

1 teaspoon granulated garlic

Kosher salt—pinch (to taste)

pepper—pinch (to taste)

Olive oil

Drizzle chicken breasts with olive oil and season with chili powder, granulated garlic, salt and pepper.  Set aside.

Wash zucchini and summer squash and slice on an angle or bias, ½ inch thick.

Peel and slice the carrots on an angle or bias, ½ inch thick.

In a mixing bowl, combine avocados, softened butter, the juice of one lime and the cilantro.  Add kosher salt and pepper to taste.  Beat until smooth.  Set aside.

Place pecans on a dry cookie sheet in a preheated 400 ° oven for 10 minutes or until lightly browned.

Preheat Grill.  Grill chicken breasts until 165 ° internal temperature, approximately 7 minutes each side.

Drizzle vegetables (zucchini, summer squash and carrots) with olive oil and season with Kosher Salt and pepper to taste.  Grill 3 minutes on each side.

Presentation:  Fan out on the plate—zucchini, summer squash and carrots.  Place the chicken breast in the center.  Place a generous tablespoon of avocado butter on the chicken and sprinkle with toasted pecans.

Bright colors, bright flavors, easy to prepare, and delicious.

Recipe by Chef Bob Dillion of The Sail Loft in Padanaram