Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
  • 3 tablespoons olive oil (45 ml)
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice (15 ml)
  • 1 teaspoon dried oregano (5 g)
  • 1 teaspoon dried thyme (5 g)
  • Salt and black pepper to taste
  • 1 ripe avocado
  • 1 cup fresh basil leaves (about 25 g)
  • 1/4 cup fresh parsley leaves (about 15 g)
  • 2 tablespoons Greek yogurt (30 g)
  • 1 tablespoon apple cider vinegar (15 ml)
  • Salt and pepper to taste
  • Water, to thin if needed

Instructions:

  1. In a large bowl, combine olive oil, garlic, lemon juice, oregano, thyme, salt, and pepper. Add the chicken breasts and ensure they are well-coated. Cover and refrigerate for at least 30 minutes.
  2. In a blender, combine avocado, basil, parsley, Greek yogurt, apple cider vinegar, salt, and pepper. Blend until smooth, adding water as needed.
  3. Heat a skillet over medium-high heat and add a little oil. Remove chicken from marinade and place in the skillet. Cook for 6-7 minutes on each side or until golden brown and the internal temperature reaches 165°F (74°C).
  4. Plate the chicken and drizzle with the avocado-green goddess sauce. Garnish with additional fresh herbs if desired.