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In a bowl, combine lemon zest, juice, olive oil, oregano, minced garlic, salt, and pepper.
Coat the chicken breasts with the marinade and let them sit for at least 20 minutes to soak up the flavors.
Grill or sauté the chicken over medium heat for 4–5 minutes per side, until cooked through.
Keep the chicken warm.
Make the Avocado Alfredo Sauce:
In a blender or food processor, combine avocado, minced garlic, Greek yogurt, Parmesan cheese, olive oil, lemon zest, and juice.
Blend until smooth, adding water one tablespoon at a time until the sauce reaches a creamy, pourable consistency.
Season with salt and pepper to taste.
Roast the Potatoes:
Preheat the oven to 400°F (200°C).
Toss diced potatoes with olive oil, minced garlic, oregano, grated Parmesan, salt, and pepper.
Spread the potatoes on a baking sheet and roast for 20–25 minutes, flipping halfway through, until they are golden and crispy.
Assemble the Plate:
Serve the grilled chicken slices over a bed of your favorite pasta (or zucchini noodles for a low-carb option).
Add roasted garlic-herb potatoes on the side.
Garnish with fresh parsley and a sprinkle of additional Parmesan cheese for extra flavor and vibrancy.
Serve immediately for a creamy, citrusy, and satisfying meal.
Serving and Storage Tips:
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