BBQ’d Chicken with a creamy avocado sauce

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When your boyfriend buys a bag of avocado’s because they’re on sale – you must use them!!!  So here we go – easy and quick chicken  and veggies done on the BBQ with a creamy avocado sauce. It is absolutely divine. The sauce is light and creamy and pairs beautifully with the chicken. We loved it! and this time.. I paid attention to what i used and of how much. So, cheers to that!

Ingredients:

for the chicken:

-2 boneless skinless chicken breasts, butterflied and pounded to 1/4″

-salt and pepper to taste

-chili powder

-2 tbsp dijon mustard

-3 tbsp EVOO

-1/2 of a lime, juiced

For the avocado sauce:

-1 avocado, peeled

-1/2c full fat plain greek yogurt

-1 lime, zested and juiced

-1/4c honey

-salt and pepper, to taste

-1/2 tsp-1 tsp chili powder

In a small bowl, mix together the dijon mustard, the 3 tbsp EVOO and salt,chilli powder and pepper.

Season your chicken on both sides with salt, pepper and chilli powder. Heat your BBQ to medium heat. Throw chicken on the bbq. Baste with the mustard mixture. Cook for 5-7 minutes. Flip. Baste the other side with the dijon sauce. Cook another 5-7 minutes or until finished.

In a blender or a food processor, add all your sauce ingredients. Puree until smooth, and serve on the side or on top of the chicken.

 

Note- for the veggies, all I did was cut up peppers and onions, tossed them in oil, salted and peppered and cooked them on the BBQ, only turning once.

 


Chermoula Chicken with cucumber mint sauce

This is such a refreshing dish with fresh ingredients, and it is packed full of protein. This recipe serves 4.

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Ingredients:

For the chermoula:

-2 chili peppers, minced

-2 tsp cumin

-5 cloves garlic, crushed

-2 tsp parsley

-3 tsp smoked paprika

-1 tsp cayenne pepper

-juice of 1 lemon

-1/4c evoo

-1 tbsp rice wine vinegar

-salt and pepper, to taste

-2 – 8oz boneless skinless chicken breasts, cubed

1/2c cilantro, rough chopped

For the mint sauce:

-1/4c mint, rough chopped

-1 3″ piece cucumber, peeled and grated – reserve juices.

-juice of 1/2 a lemon

-1 tsp each sugar and salt

-1 1/2c plain greek yogurt

Mix all marinade ingredients together, including the chicken. Marinate at least 2 hours or over night.

Reserve marinade. Heat a large sauce pan over medium heat. Add a little evoo. Add your chicken. Cook through. Add 1 cup of the marinade. Bring to a boil, and then simmer.

For the mint sauce – combine all ingredients.

Serve the chicken over a bed of rice, and add the mint sauce on top. Add your cilantro. Mix, and enjoy!