Honey Lime Chicken and Avocado Salad Bowl
This Honey Lime Chicken and Avocado Salad Bowl is an easy and comforting meal, featuring seasoned chicken, creamy avocado, and flavorful mashed potatoes, perfect for weeknights or casual gatherings.
Ingredients
Chicken
- 4 pieces Boneless, skinless chicken breasts or thighs Tender protein
- Salt & Black Pepper to taste Salt & Black Pepper Flavor enhancement
- 2 tablespoons Olive Oil For cooking and moisture
- 2 tablespoons Butter Adds richness
- 3 cloves Minced Garlic For flavor and aroma
- 1 cup Chicken Broth Liquid base
- ¾ cup Heavy Cream Creamy texture
- 1 teaspoon Dijon Mustard Optional, adds tang
- 1 teaspoon Onion Powder Flavor depth
- 1 teaspoon Garlic Powder Enhances garlic flavor
- 1 teaspoon Dried Italian Herbs Herbaceous notes
Potatoes
- 2 pounds Yukon Gold or Russet Potatoes Starchy base
- ½ cup Whole Milk or Cream Smoothness
- 4 tablespoons Unsalted Butter For flavor
Carrots
- 4 cups Carrots, sliced Sweetness and color
- 2 tablespoons Brown Sugar or Honey For sweetness
- Cinnamon or Thyme to taste Cinnamon or Thyme Optional, adds warmth
Instructions
Preparation
- Begin by seasoning the chicken breasts or thighs with salt and black pepper.
- In a large skillet, heat the olive oil and butter over medium heat.
- Add the seasoned chicken to the skillet and cook for 5-7 minutes until golden-brown.
- Flip the chicken and continue cooking for another 5-7 minutes. Check for an internal temperature of 165°F.
- Remove the chicken from the skillet and let it rest.
Sauce Preparation
- In the same skillet, add minced garlic and sauté until fragrant.
- Pour in chicken broth and scrape browned bits. Let simmer.
- Stir in heavy cream, Dijon mustard, onion powder, garlic powder, and dried herbs. Whisk gently until combined.
Cooking Vegetables
- Peel and chop the potatoes. Boil until fork-tender, about 15-20 minutes.
- Drain the potatoes, return them to the pot, and stir in whole milk and unsalted butter, mashing to desired consistency.
- In another pot, boil sliced carrots until tender, then stir in brown sugar or honey and optional seasonings.
Assembly
- Slice the rested chicken and serve over a bed of creamy mashed potatoes along with glazed carrots.
- Drizzle the creamy sauce over the chicken and potatoes.
Notes
For best results, make sure chicken is at room temperature before cooking. Let the chicken rest to lock in moisture. Adjust seasoning to taste throughout the dish.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 45gProtein: 40gFat: 30gSaturated Fat: 15gSodium: 800mgFiber: 4gSugar: 6g
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