Chicken and Veggie Bake with Green Sauce
Serving size: ~1.5 cup sauce
1 large avocado
1/4 cup fresh cilantro
1/8 cup olive oil
2 Tbsp Apple cider vinegar
1/2 tsp granulated garlic powder
1/2 cup plain Greek or almond milk yogurt
1/4 cup organic mayonnaise
1/2 tsp cumin
Pink Himalayan sea salt + pepper to taste
Place all ingredients in food processor or blender. Pulse, then blend on high for 60 seconds or until creamy. Let set in fridge for 60 minutes. Serve over roasted chicken and vegetables.
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