🥑 Avocado & Lemon Greek Chicken Alfredo Bowl brings a Mediterranean flair to classic Alfredo. Greek-marinated chicken pairs beautifully with a rich, avocado-lemon infused creamy pasta, all topped with crispy garlic-roasted potatoes and a luscious avocado pesto drizzle. 🍋✨
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🧾 Ingredients (Serves 2–3)
🍗 Greek-Marinated Chicken
• 2 boneless, skinless chicken breasts, sliced
• 1 tbsp olive oil
• Zest and juice of 1 lemon 🍋
• 1 clove garlic, minced 🧄
• 1 tsp dried oregano
• Salt & pepper to taste
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🧄 Avocado-Lemon Alfredo Sauce
• 2 tbsp butter
• 1 clove garlic, minced 🧄
• ½ cup heavy cream
• ½ ripe avocado, mashed 🥑
• ¼ cup grated Parmesan cheese
• Zest and juice of ½ lemon 🍋
• Salt & pepper to taste
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🥔 Garlic-Roasted Potatoes
• 2 medium Yukon Gold potatoes, diced
• 1 tbsp olive oil
• 1 clove garlic, minced 🧄
• 1 tsp dried oregano
• 2 tbsp grated Parmesan cheese
• Salt & pepper to taste
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🌿 Creamy Avocado Pesto Drizzle
• 2 tbsp prepared basil pesto
• 1 tbsp mashed avocado
• 1 tbsp olive oil
• Pinch of salt
• Water (to thin if needed)
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🍃 Garnish
• 1 tbsp fresh parsley, chopped
• Additional grated Parmesan cheese
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🔥 Instructions
1. Marinate & Cook the Chicken
• In a bowl, combine olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper.
• Toss chicken slices in the marinade and let sit for at least 15 minutes.
• Heat a skillet over medium heat and cook chicken until golden and fully cooked, about 3–4 minutes per side.
• Keep warm.
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2. Prepare the Avocado-Lemon Alfredo Sauce
• In a saucepan, melt butter over medium heat.
• Add garlic and sauté until fragrant.
• Stir in heavy cream, mashed avocado, Parmesan cheese, lemon zest, and lemon juice.
• Cook until the sauce is smooth and slightly thickened, about 5 minutes.
• Season with salt and pepper to taste.
• Keep warm.
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3. Roast the Potatoes
• Preheat oven to 400°F (200°C).
• Toss diced potatoes with olive oil, garlic, oregano, Parmesan, salt, and pepper.
• Spread on a baking sheet and roast for 20–25 minutes, flipping halfway through, until golden and crispy.
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4. Make the Avocado Pesto Drizzle
• In a small bowl, combine pesto, mashed avocado, olive oil, and a pinch of salt.
• Stir until smooth, adding water a teaspoon at a time if needed to reach a drizzleable consistency.
• Set aside.
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5. Assemble the Bowl
• Start with a bed of the avocado-lemon Alfredo pasta.
• Top with Greek-marinated chicken and roasted potatoes.
• Drizzle the avocado pesto sauce over the top.
• Garnish with fresh parsley and additional Parmesan cheese.
• Serve immediately for a luxurious, creamy meal.
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✨ A creamy, vibrant dish that’s perfect for any night of the week.
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