Soy-Free Chicken with Green Sauce
Elevate your weeknight dinner routine with this flavorful and healthy Soy-Free Chicken with Green Sauce recipe, perfect for those seeking a gluten-free, soy-free alternative that brims with freshness. Tender, oven-baked chicken breasts are seasoned to perfection and paired with a vibrant, homemade green sauce made from a trio of fresh herbs—parsley, cilantro, and basil—blended with creamy avocado, tangy lemon juice, and a hint of honey for balanced sweetness. This easy-to-make dish comes together in under an hour, making it ideal for busy schedules while delivering restaurant-quality flavor. Serve it with roasted vegetables, quinoa, or your favorite grain for a wholesome and colorful feast. Perfect for clean-eating enthusiasts and those who love bold, herbaceous sauces, this recipe is sure to impress!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup fresh parsley, chopped
- 1 cup fresh cilantro, chopped
- 0.5 cup fresh basil leaves
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 2 tablespoons water
- 1 medium avocado, chopped
Instructions
Preheat your oven to 400°F (200°C).
Season the chicken breasts with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
Add the chicken breasts to the skillet and sear for 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the chicken is cooked through and internal temperature reaches 165°F (75°C).
While the chicken is baking, prepare the green sauce: In a food processor, combine the minced garlic, parsley, cilantro, basil, lemon juice, red wine vinegar, honey, and water. Blend until smooth.
Gradually add the remaining 1 tablespoon of olive oil to the sauce mixture while the processor is running until the sauce is well combined and emulsified.
Add the chopped avocado to the food processor and pulse a few times until the avocado is incorporated into the sauce but still slightly chunky.
Once the chicken is done, remove it from the oven and let it rest for 5 minutes before slicing.
Serve the chicken breasts sliced, topped with the vibrant green sauce.
Nutrition Facts
Calories |
1589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3065 mg | 133% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 12.6 g | ||
| Protein | 229.9 g | 460% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 767 mg | 59% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 4626 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
