Yield: 6 Servings

Total Time: 30 Minutes

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ingredients

• 1 pound red potatoes, quartered
• 3 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon fresh lemon zest
• 1 red onion, finely diced
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 tablespoon Italian seasoning
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Avocado Chimichurri

• 3 avocados, diced
• 1 red onion, chopped
• 2 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 cup finely chopped parsley
• 3 cloves garlic, minced
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper

Directions

Preheat your grill to medium-high.

Place the diced potatoes in a large bowl, add in red onion, spices, olive oil, sea salt and pepper. Toss to coat well.

Transfer the potatoes to a large aluminum foil and fold the sides. With a fork, poke holes in the foil pack and then place over the preheated grill. Cook for about 20 minutes or until the potatoes are cooked through.

Meanwhile, in a large owl, combine all the chimichurri ingredients until well blended. Set side.

Serve the grilled potatoes with the avocado chimichurri.

Nutritional Information per Serving:

Calories: 390; Total Fat: 32 g; Net Carbs: 17.3 g; Dietary Fiber: 9.5 g; Sugars: 3.6 g; Protein: 4.4 g; Cholesterol: 1 mg; Sodium: 489 mg