🥑🌿🐔 Greek Garlic Chicken Bowl with Avocado & Roasted Potatoes in Creamy Mushroom Pesto—a vibrant and satisfying Mediterranean-inspired bowl! Tender garlic-marinated chicken bites served alongside hearty roasted garlic rosemary potatoes, topped with fresh avocado slices, all drizzled with a velvety avocado-infused mushroom pesto sauce. A delightful fusion of creamy, earthy, and fresh flavors! 🥔🧄🍄✨
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Ingredients (Serves 2)
🐔 Garlic-Marinated Chicken Bites
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil
3 cloves garlic, minced 🧄
1 tbsp lemon juice 🍋
1 tbsp fresh oregano, chopped 🌿
Salt & freshly cracked black pepper to taste
🥔 Roasted Garlic Rosemary Potatoes
2 medium Yukon Gold potatoes, cut into ½-inch cubes
1 tbsp olive oil
3 cloves garlic, minced
1 tsp fresh rosemary, chopped 🌿
Salt & freshly cracked black pepper to taste
🥑 Fresh Avocado Slices
1 ripe avocado, sliced
🥑🍄🌿 Velvety Avocado-Infused Mushroom 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
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Instructions
1. Marinate & Cook the Chicken
In a bowl, toss chicken bites with olive oil, minced garlic, lemon juice, oregano, 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.
2. Prepare the Roasted Garlic Rosemary 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.
3. Prepare the Velvety Avocado-Infused Mushroom 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 velvety. Season with salt and pepper to taste.
4. Assemble the Bowls
Divide the roasted garlic rosemary potatoes between two bowls.
Top with the garlic-marinated chicken bites.
Arrange the fresh avocado slices on the side or on top.
Drizzle generously with the velvety avocado-infused mushroom pesto sauce.
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A wholesome and flavorful bowl that combines the bright Mediterranean flavors with the creamy richness of avocado and the earthy notes of mushroom. A satisfying and nutritious meal!
#GreekChickenBowls #avocado #roastedpotatoes #mushroompesto #HealthyEating 🥑🌿🐔🥔🧄🍄✨