The chicken bowls that I was making for my husband were getting a little old so I asked him to pick me out a recipe so I can craft it to his liking. Of course with him wanting to gain muscle he picked one from bodybuilding.com haha, (original recipe can be found at the bottom)
You can either make it for one meal or make 5 of them for lunch for the week, my husband reported back that it tastes really good even when it has been reheated.
Here’s what you need for the chicken:
- 4 large chicken breasts
- 3 Tbsp. Olive oil
- Bolthouse Avocado Cilantro Dressing
- Quinoa or wheat pasta
Creamy Avocado Dressing:
- 1/2 Cup Greek Yogurt
- 1 Tsp Minced Garlic
- 2 Large Avocados
- 1/2 Cup Fresh Chopped Basil
- Juice of 1 Lemon
- Salt & Pepper
- Grape tomatoes cut in half
- Mozzarella Cheese
First start with the chicken since it takes the longest to cook, leave the pasta for last. Pour the 3 Tbsp. of olive oil in a pan, if you have one use a char-grill pan if you want those grill lines on the chicken.
Dice the chicken or cut it however you would like and place in the pan.
Pour about half a bottle of the Bolthouse Cilantro Avocado dressing all over the chicken, I also added some minced garlic. My husband is Italian and he loooooves his garlic.
Put the heat on high until the pan is hot and then turn it down to medium high. Once the chicken was thoroughly cooked there was a lot of liquid in the pan still and I was going to get those grill lines so I drained the chicken in a strainer and turned the heat down even lower, watching it carefully to make sure it didn’t burn now that there isn’t much liquid in the pan.
This is how the chicken should look when it’s done!
As the chicken is cooking get started on the pasta, just follow the directions on the package.
For the creamy avocado sauce you will need a blender, cut 2 large avocados in half and remove the pit. Then cut into little squares while it’s in the skin and then scoop it out into the blender.
Take the fresh basil and chop it up and place in blender.
Measure out a half cup of Greek yogurt and place in blender.
Cut one lemon in half and squeeze all the juice out into the blender.
Measure out 1 tsp of minced garlic or just eyeball it for however much.
Lastly for the sauce add Mrs. Salt & Mr. Pepper to the blender according to your preference of how much of each.
Pulse the blender at first, it takes a while to get the texture to be creamy, but it should turn out like this.
*Make sure to have the sauce ready before the pasta is done, it’s much easier to mix in the sauce with the paste when the pasta is hot/warm.
Now it’s ready to be put together! Once the pasta and sauce is blended together place that as the base on the plate or if you are using this recipe for meal prep, place it is the base in the Tupperware. Next add the chicken on top.
The mozzarella cheese is optional but I placed that next on top.
Then I cut grape tomatoes in half and placed those on top as well. And you’re done!
You can either enjoy right away or store away in the fridge for lunch for the next five days!