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Discover how to make a delicious and healthy Grilled Chicken with Avocado Yogurt Sauce. This easy recipe combines tender grilled chicken breasts with a creamy avocado and Greek yogurt sauce, complemented by fresh vegetables like zucchini, red pepper, and roasted corn. Perfect for a nutritious weeknight dinner!
For the Chicken: 4 boneless, skinless chicken breasts 2 tbsp olive oil 4-5 Green onions 2 cloves garlic, chopped Juice and zest of 1 lemon 1 tsp dried oregano 1 tsp dried thyme 1 zucchini diced 1 red pepper diced 1 cup roasted corn Salt and pepper, to taste For the Avocado yogurt Sauce: 1 ripe avocado 1/2 cup Greek yogurt Juice of 1 lime 1 clove garlic, minced Salt and pepper, to taste Garnish: A handful of spinach Fresh cilantro or parsley, chopped
Marinate the Chicken: In a bowl, combine olive oil, garlic, lemon juice, zest, oregano, thyme, salt, and pepper. Add the chicken breasts and coat well. Let marinate for 30 minutes to 1 hours in the refrigerator. Heat a grill or skillet over medium-high heat. Cook the marinated chicken breasts for about 6-7 minutes per side, or until fully cooked and no longer pink in the center. Remove from heat and let rest for a few minutes before slicing. Add the green onion to the grill and cook for about 3 minutes per side. Sauté the vegetables: In a medium sauté pan add the olive oil. When hot add the zucchini, red pepper, and corn. Sauté until tender about 4-5 minutes. Make the avocado yogurt sauce: In a blender or food processor, combine the avocado, yogurt, lime juice, garlic, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste. Serve: On a plate add a handful of spinach, the sautéed vegetables, then slice the grilled chicken into strips and arrange it on top of the vegetables. Drizzle the avocado sauce generously over the chicken. Garnish with fresh cilantro or parsley, a lime wedge, and the grilled onion.
For the Chicken: 4 boneless, skinless chicken breasts 2 tbsp olive oil 4-5 Green onions 2 cloves garlic, chopped Juice and zest of 1 lemon 1 tsp dried oregano 1 tsp dried thyme 1 zucchini diced 1 red pepper diced 1 cup roasted corn Salt and pepper, to taste For the Avocado yogurt Sauce: 1 ripe avocado 1/2 cup Greek yogurt Juice of 1 lime 1 clove garlic, minced Salt and pepper, to taste Garnish: A handful of spinach Fresh cilantro or parsley, chopped
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Chicken Breasts, Zucchini, Red Pepper, Roasted Corn, Avocado, Greek Yogurt, Fresh Spinach
