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Avocado Aioli Chicken with Smashed Potato

Level: Medium - Length: 1 hour - Servings: 2


This sure looks just as good as it tasted and it is a healthy quick dinner that everyone in the family is sure to love. The smashed potato and avocado aioli is a super great idea that I got off the Canadian vegan foodie (who is actually from my hometown) Oh She Glows! Below is the recipe for everything on the plate!


Baked Chicken

- 2 Chicken Breasts (double if you need more) - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon chilli powder - 1 teaspoon dried thyme - Pinch of chilli salt - Drizzle of olive oil Cut chicken as desired. Mix all ingredients together and toss with the chicken until coated. Cook in a pan over medium-high heat until the chicken is fully cooked through.


Garlic Asparagus - 2 cloves of garlic, minced - Drizzle of olive oil - Pinch of salt and pepper - Quick squeeze of a lemon Use desired amount of asparagus. I usually use just over half a bundle. Rinse and cut ends of asparagus off. Let dry. Toss the asparagus in all the ingredients and bake at 400 degrees for 8-10 minutes. Try not to over cook!


Oh She Glows Avocado Aioli...

Avocado Aioli - 1 avocado, halved and pitted - 2 small garlic cloves, minced - 1/2 tablespoon fresh lemon juice - 1/4 cup mayonnaise - Pinch of salt and pepper Add all ingredients into a food processor and pulse until fully blended. Spread or drizzle on top of your potatoes and chicken!

Smashed Potatoes Boil potato until cooked. Once cooked remove from water and let sit for a few seconds. Take a potato masher and press once into each potato. Put in the oven at 200 until the edges are crispy. I topped everything with parsley and a crack of fresh black pepper.

Read Oh She Glows recipe here:

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