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Chicken and Roasted Veggie Bowl with Creamy Avocado Sauce Recipe

Chicken and Roasted Veggie Bowl with Creamy Avocado Sauce recipe


This is a yummy bowl with roasted chicken, colorful veggies, and a creamy green sauce. We cook chicken and veggies in the oven. Then we blend avocado with herbs to make a sauce. We put it all in a bowl to eat!


1 medium head cauliflower
1 small bunch parsley
1 ripe avocado
1 clove garlic
1 lemon
4 boneless chicken thighs
2 red bell peppers
1 large sweet potato
1/4 teaspoon black pepper
2 tablespoons olive oil
1/4 cup Greek yogurt
1/2 teaspoon salt


Preheat oven to 425°F.
Wash and dry all fresh produce.
Cut the cauliflower into bite-sized florets and place on a baking sheet.
Trim, seed, and dice the bell peppers; add to the baking sheet.
Peel and dice the sweet potato into medium pieces; add to the baking sheet.
Drizzle the vegetables with 1 tablespoon olive oil, sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper, and toss to coat.
Place chicken thighs on the baking sheet, spreading them among the vegetables.
Roast in the oven for 20-25 minutes, until the vegetables are tender and the chicken is cooked through.
While the chicken and vegetables are roasting, make the sauce. Peel and pit the avocado, and place it in a blender.
Add the parsley leaves (reserve a bit for garnish), peeled garlic clove, juice of the lemon, Greek yogurt, remaining 1 tablespoon olive oil, and 1/4 teaspoon salt to the blender.
Blend until the sauce is smooth and creamy. If it's too thick, add a tablespoon of water to reach the desired consistency.
Once the chicken and vegetables are done, remove from the oven and let them cool slightly.
Slice the chicken into strips.
To serve, divide the roasted vegetables and chicken strips evenly among bowls.
Drizzle with the creamy avocado sauce and garnish with the reserved parsley leaves.

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