Cookwith

Name: Lemon Herb Grilled Chicken with Creamy Avocado Sauce
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 boneless, skinless chicken breasts (about 1 lb); 2 tbsp olive oil; 1 lemon, zested and juiced; 2 garlic cloves, finely minced; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1/2 tsp dried oregano; 1/2 tsp dried thyme; 1/4 tsp crushed red pepper flakes (optional); 1 ripe avocado; 2 tbsp Greek yogurt (full fat); 2 tbsp fresh cilantro, chopped; 2 tbsp fresh parsley, chopped; 1 tbsp green onion, chopped; 1 tbsp lemon juice (extra, for sauce); 1 tbsp water (as needed, to thin sauce); 1 cup cherry tomatoes, halved; 1 cup baby spinach leaves

Lemon Herb Grilled Chicken with Creamy Avocado Sauce

SproutedToast1769

This Lemon Herb Grilled Chicken with Creamy Avocado Sauce is a light yet satisfying keto entree—perfect for a sunny Oklahoma evening. The chicken is marinated with lemon, herbs, and garlic for maximum flavor and juiciness, then grilled to achieve a delicious char. A luxuriously creamy avocado sauce (with fresh herbs and a tangy lift) keeps the dish vibrant and rich without spiking carbs. Paired with a crisp spinach and tomato salad, this meal balances salt, fat, and acid for a truly craveable, diabetic-friendly dinner—no mushrooms in sight!

Ingredients

Instructions

Pat chicken breasts dry. In a bowl, whisk 2 tbsp olive oil, lemon zest, lemon juice, minced garlic, salt, pepper, oregano, thyme, and red pepper flakes. Add chicken, toss to coat, and marinate 15-30 minutes (or up to 2 hours in fridge).
Meanwhile, make the sauce: In a food processor, blend avocado, Greek yogurt, cilantro, parsley, green onion, 1 tbsp lemon juice, and a pinch of salt. Add 1 tbsp water if needed for a creamy, pourable consistency. Taste and adjust salt or acid as needed.
Preheat grill or grill pan over medium-high heat. Remove chicken from marinade and grill 5-7 minutes per side, until nicely browned and internal temp reaches 165°F. Rest 5 minutes, then slice.
Toss cherry tomatoes and spinach with a pinch of salt and a squeeze of lemon juice.
To serve, arrange spinach and tomatoes on plates, top with sliced grilled chicken, and drizzle generously with creamy avocado sauce.