Herb-Roasted Potato & Chicken Bowl with Avocado Dressing

Ingredients

• 300g chicken breast, cut into bite-sized pieces
• 300g potatoes, washed and diced
• 1 medium ripe avocado
• 100g mixed green salad
• 2 tablespoons olive oil, divided
• 1 lemon, juiced
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary or thyme
• Salt and black pepper to taste

Instructions

1. Roast the potatoes: Preheat your oven to 200°C (400°F). On a baking sheet, toss the diced potatoes with 1 tablespoon of olive oil, dried herbs, salt, and pepper. Roast for 20-25 minutes, or until golden and crispy.
2. Cook the chicken: While the potatoes are roasting, season the chicken pieces with salt and pepper. Heat the remaining 1 tablespoon of olive oil in a pan over medium-high heat. Add the chicken and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through.
3. Prepare the dressing: To make the dressing, combine the avocado flesh, lemon juice, minced garlic, a pinch of salt, and 2 tablespoons of water in a blender or food processor. Blend until smooth and creamy. Add a little more water if you prefer a thinner consistency.
4. Assemble the bowls: Start with a generous bed of mixed greens in each bowl. Top with the warm roasted potatoes and pan-seared chicken. Drizzle generously with the creamy avocado dressing and serve immediately.

Tips & Substitutions

• Meal-Prep Magic: Cook the potatoes and chicken ahead of time. Store them in the fridge and simply reheat when you're ready to assemble your bowls. The dressing can also be made a day in advance; just press plastic wrap directly onto its surface to prevent browning.
• Protein Power-Up (or Swap): This bowl works beautifully with pan-seared salmon, shrimp, or even a plant-based protein like chickpeas or crispy tofu for a vegetarian option.
• Get Creative with Veggies: Feel free to add other roasted vegetables alongside the potatoes. Bell peppers, red onion, zucchini, or broccoli are all fantastic additions that add color and nutrients.