🥑🌿🐔 Greek Garlic Chicken Bowl with Avocado Mushroom Pesto & Roasted Potatoes with Coconut Rice—a vibrant and satisfying Mediterranean-inspired bowl with a hint of the tropics! Tender garlic-herb grilled chicken bites served alongside flavorful garlic-rosemary roasted potatoes and fragrant coconut rice, all drizzled with a creamy avocado-infused mushroom basil pesto sauce. A delightful fusion of fresh, earthy, creamy, and subtly sweet flavors! 🥔🧄🍚🍄✨
🧾 Ingredients (Serves 2)
🐔 Garlic-Herb Grilled Chicken Bites:
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil
2 cloves garlic, minced 🧄
1 tbsp fresh oregano, chopped 🌿
½ tsp dried thyme
Salt & freshly cracked black pepper to taste
🥔 Garlic-Rosemary Roasted Potatoes:
2 medium Yukon Gold potatoes, cut into ½-inch cubes
1 tbsp olive oil
2 cloves garlic, minced
1 tsp fresh rosemary, chopped
Salt & freshly cracked black pepper to taste
🍚 Coconut Rice:
1 cup long-grain rice
1 ½ cups coconut milk
¼ tsp salt
🥑🌿🍄 Creamy Avocado-Infused Mushroom Basil Pesto Sauce:
½ ripe avocado
4 oz cremini mushrooms, finely chopped
2 tbsp olive oil
2 cloves garlic, minced
¼ cup fresh basil leaves
2 tbsp grated Parmesan cheese 🧀
2 tbsp heavy cream
1 tbsp lemon juice 🍋
Salt & freshly cracked black pepper to taste
🔥 Instructions
Marinate & Grill the Chicken: In a bowl, toss chicken bites with olive oil, minced garlic, oregano, thyme, salt, and pepper. Heat a grill pan or skillet over medium-high heat. Grill or sauté chicken for 3-4 minutes per side, or until cooked through and lightly charred. Set aside.
Prepare the Garlic-Rosemary Roasted Potatoes: Preheat oven to 425°F (220°C). In a bowl, toss potato cubes with olive oil, minced garlic, rosemary, salt, and pepper. Spread potatoes in a single layer on a baking sheet and roast for 20-25 minutes, or until golden brown and tender, flipping halfway through.
Cook the Coconut Rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is tender. Fluff with a fork.
Prepare the Creamy Avocado-Infused Mushroom Basil Pesto Sauce: Heat olive oil in a skillet over medium heat. Add chopped mushrooms and minced garlic. Cook until mushrooms are softened and have released their liquid, about 5-7 minutes. Transfer the cooked mushroom mixture to a food processor or blender. Add avocado, basil leaves, Parmesan cheese, heavy cream, and lemon juice. Blend until smooth and creamy. Season with salt and pepper to taste.
Assemble the Bowls: Divide the coconut rice and garlic-rosemary roasted potatoes between two bowls. Top with the garlic-herb grilled chicken bites. Drizzle generously with the creamy avocado-infused mushroom basil pesto sauce.
✨ A vibrant and flavorful bowl that perfectly combines bright Mediterranean flavors with the creamy richness of avocado, the earthy notes of mushroom and basil, and the subtle sweetness of coconut rice. A satisfying and nutritious meal with a tropical twist!
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