Are you already thinking about how you’ll be getting back on track after the holiday food frenzy? I know I am. I can feel my body begging for fresh foods, bright flavors, and lots of veggies!
This month I’ve got the perfect recipe for you to add to your upcoming 2022 menu, California Chicken!
This simple recipe is really all about showcasing the ingredients. It features organic chicken and Pure Flavor® Organic Luna Sweets Cocktail Tomatoes. It’s wonderful on it’s own or served with a fresh salad! Just right for the post holiday push!
For this dish, you’ll need:
HERBY TOMATO INGREDIENTS:
- 1-2 14 oz Packages of Pure Flavor® Organic Luna Sweets Cocktail Tomatoes
- 2 tablespoon Olive Oil, divided
- 2 teaspoon Balsamic Vinegar
- Fresh Herbs: I used Cilantro and Parsley (about a handful of each)
- 1 teaspoon Celery Salt
- Kosher Salt and Fresh Cracked Black Pepper, to taste
CHICKEN INGREDIENTS:
- 1 lb. Organic Chicken Breasts, sliced in half lengthwise
- 2 tablespoon Olive Oil, divided
- 1 tablespoon Garlic, minced
- Juice of 1 Lemon
- 2 teaspoon Dried Parsley
- 2 teaspoon Dried Oregano
- Salt and Pepper, to taste
CREAMY AVOCADO SAUCE INGREDIENTS:
- 1 Avocado
- Juice of 1 Small Lime
- ⅓ Cup Fresh Cilantro
- ⅓ Cup Plain Greek Yogurt
- 3 -4 tablespoon Water
- Salt and Pepper, to taste
ADDITIONAL INGREDIENTS:
- Shredded Asiago Cheese
Start with marinating the chicken.
I like to marinate this chicken for about 1 – 4 hours in the fridge.
- Slice the chicken in half lengthwise.
- Sprinkle the dried seasonings (parsley, oregano, salt, and pepper) on each side of the sliced chicken breasts and place them in a plastic bag.
- Add minced garlic, olive oil, and lemon juice to the bag, move the chicken around so everything is evenly coated and place in the refrigerator.
Prepare the Creamy Avocado Sauce.
This step can be done as far ahead of time as you prefer, since it will keep for a couple of days in the fridge.* A food processor, smoothie blender, or immersion blender works perfect for this!
- Just combine the avocado, Greek yogurt, lime juice, and cilantro in the blender and blend.
- Taste, then add the salt and pepper.
- Add 2 tablespoon of water and blend again. You’re looking for a thin(ish) consistency, “drizzle-able”. If necessary, add another 1 – 2 tablespoon of water.
- Place the sauce in a squeeze bottle so you can use it to get the drizzled effect!
*A little discoloration after 2 days is normal. I recommend discarding the sauce after 3 days in the fridge.
When you’re ready, pre-heat the grill to medium-high heat and get the tomatoes marinating.
Marinating these tomatoes for about 20 – 30 minutes while you cook the chicken is just perfect! I like them to still have a crunch for this particular recipe, so I favor the quick marinade.
- Slice the tomatoes into wedges and place them in a medium bowl. You should be able to slice about 6 – 8 wedges from each cocktail tomato.
- Add the olive oil, a quick dash of balsamic, salt, pepper, fresh herbs, and a sprinkle of celery salt.
- Cover the bowl with plastic wrap and place them in the fridge while you grill the chicken.
Grill and plate the chicken.
- Grill the chicken for 3 – 6 minutes on either side, until it reaches 165° internal temp.
- Place the chicken on a serving platter and drizzle the creamy avocado sauce over it.
- Top the chicken with the herby tomatoes and shredded asiago cheese.
I like to serve this dish with a light salad and a few extra avocado slices. Perfect for a light lunch!
How to store this dish for leftovers:
If you’re meal-prepping this dish, I recommend storing the components separately.
The creamy avocado sauce will keep in the squeeze bottle for a couple of days. You shouldn’t see any discoloration for at least 2 days. I recommend discarding the sauce after 3 days in the fridge.
The chicken will keep in an airtight container for 3 – 5 days.
For the tomatoes, I recommend adding them fresh each time you eat the dish. That is my personal preference. These delicious cocktail tomatoes will stay nice and crisp for several days in your refrigerator.
So if you’re wanting to enjoy some leftovers for lunch I highly recommend taking the time to chop up a tomato, drizzle it with olive oil and balsamic, and a sprinkle of fresh herbs and celery salt. The freshness of these juicy tomatoes are worth the extra 5 minutes! I promise!
Add this delicious California Chicken recipe to your Getting Back on Track Menu for 2022! This fresh choice checks all the boxes: organic, grilled, veggie packed, and pairs perfectly with some light side dish options! I hope you enjoy it!
If you try this recipe out, don’t forget to post a rating and comment!
I’d love to see your pictures on Instagram too! Tag @a_toastedcrumb and @pureflavor!
This post is sponsored by Pure Flavor®. Learn more about Pure Flavor and their commitment to supporting healthier lifestyles by visiting their website.
California Chicken
Ingredients
Herby Tomato Ingredients
- 1-2 14oz Packages of Pure Flavoru003csupu003e®u003c/supu003e Organic Luna Sweets Cocktail Tomatoes sliced into wedges
- 2 tablespoon Olive Oil divided
- 2 teaspoon Balsamic Vinegar
- ¼ cup Fresh Cilantro chopped
- ¼ cup Fresh Parsley chopped
- 1 teaspoon Celery Salt
- Kosher Salt and Fresh Cracked Black Pepper to taste
Chicken Ingredients
- 1 lb. Organic Chicken Breasts sliced in half lengthwise
- 2 tbsp Olive Oil
- 1 tablespoon Garlic minced
- Juice of 1 Lemon
- 2 teaspoon Dried Parsley
- 2 teaspoon Dried Oregano
- Salt and Pepper to taste
Creamy Avocado Sauce Ingredients
- 1 Avocado
- Juice of 1 Small Lime
- ⅓ cup Fresh Cilantro
- ⅓ cup Plain Greek Yogurt
- 3-4 tablespoon Water
- Salt and Pepper to taste
Additional Ingredients:
- Shredded Asiago Cheese
Instructions
- Marinate the chicken by adding the chicken breasts, dried spices, garlic, olive oil, and lemon juice to a plastic bag. Marinate in the fridge for 1 – 4 hours.
- Prepare the creamy avocado sauce by combining the avocado, Greek yogurt, lime juice, cilantro, salt, and pepper in a blender. Blend until smooth. Add water 2 tbsps at a time until you have a drizzle consistency. Place in a squeeze bottle and store in the refrigerator until ready to serve.
- Marinate the tomatoes by combining the tomato wedges, olive oil, balsamic vinegar, celery salt, salt, pepper, cilantro, and parsley in a medium bow. Cover in plastic wrap and place them in the fridge for 20 – 30 minutes while you grill the chicken.
- Preheat the grill to medium-high heat and grill the chicken breasts for 3 – 6 minutes per side, until it reaches 165°internal temp.
- Plate the chicken on a serving platter, drizzle the creamy avocado sauce over it, top with the marinated tomato wedges and asiago cheese. Serve immediately.
