Green-Seasoned Chicken with Creamy Avocado Sauce and Arugula Salad

Some nights I want something bold and flavorful… but still clean.
Not heavy. Not complicated. Just bright, fresh, and satisfying.

This green-seasoned chicken with creamy avocado sauce is exactly that.

It’s inspired by Jamaican green seasoning — that herb-packed blend we grow up using on everything — but plated in a modern,dinner-forward way. Add a simple arugula salad on the side, and you have a meal that feels elevated without trying too hard.

If you’ve ever wondered how to make chicken exciting again… this is it.

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Why This Green-Seasoned Chicken Works

Let’s break it down.

• The green seasoning brings garlic, scallion, thyme, and fresh herb flavor.

• The avocado sauce makes it creamy — without dairy.

• Lime keeps everything bright.

• Arugula adds that peppery freshness that balances the richness.

It’s the kind of plate that looks restaurant-worthy but still feels like home.

And honestly? It tastes like something you’d order at a modern Caribbean spot.

What Is Jamaican Green Seasoning?

If you’re new here — green seasoning is a fresh herb marinade used across Caribbean cooking, especially in Jamaica.

It typically includes:

• Scallions

• Garlic

• Fresh thyme

• Cilantro or parsley

• Scotch bonnet

• Lime

It’s bold. Fresh. Fragrant. And it completely transforms chicken.

Even if you only marinate for 15 minutes, you’ll taste the difference.

Ingredients You’ll Need

For the Chicken

• 2–3 chicken breasts, pounded thin

• Salt, black pepper, paprika, garlic powder, onion powder

• 2–3 tablespoons Jamaican green seasoning

• 1 tablespoon neutral oil

• 1 tablespoon butter (optional, for gloss)

• Lime wedges

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For the Creamy Avocado Sauce (Dairy-Free)

• 1 ripe avocado

• 1 packed cup fresh cilantro

• 1–2 scallions

• 1 garlic clove

• Juice of 1 lime

• 1–2 tablespoons olive oil

• Salt to taste

• Optional: tiny piece of Scotch bonnet or jalapeño

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For the Simple Arugula Salad

• 2 cups fresh arugula

• Thinly sliced sweet onion

• Sliced cucumber

• Olive oil

• Fresh lime juice

• Salt + black pepper

Simple. Fresh. Intentional.

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How to Make Green-Seasoned Chicken

1. Marinate the Chicken

Pat your chicken dry first — this matters.
Season both sides with your dry spices.
Then rub in the green seasoning generously.

Let it sit for at least 10–15 minutes (longer if you have time).

Even a short marinade builds flavor.

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2. Make the Avocado Green Sauce

Add avocado, cilantro, scallions, garlic, lime juice, olive oil, and salt to a blender.

Blend until smooth and creamy.

You want it silky but not runny. Add a splash of water only if needed.

Taste and adjust salt and lime.

This sauce is fresh, vibrant, and honestly good on everything.

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3. Sear the Chicken

Heat a skillet over medium-high.

Add oil.
Sear the chicken 3–4 minutes per side until golden and cooked through (165°F internal temp).

If you want that glossy finish, add a tablespoon of butter at the end and baste.

Let it rest for 3 minutes before slicing.

Slice on the bias for that clean, beautiful presentation.

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4. Toss the Salad

In a bowl, combine arugula, cucumber, and sweet onion.

Drizzle lightly with olive oil and fresh lime juice.
Season with salt and cracked black pepper.

Toss gently — don’t overdress it.

You want it light and fresh, not weighed down.

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What to Serve with Green-Seasoned Chicken

If you want to round this out into a full dinner, here are perfect pairings:

• Coconut rice

• Roasted sweet potatoes

• Grilled plantains

• Garlic green beans

• Warm flatbread

Keep sides simple so the herb flavors shine.

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Frequently Asked Questions

• Can I use chicken thighs?

Yes — boneless, skinless thighs work beautifully.

• Can I grill it instead?

Absolutely. Grill over medium-high heat for 4–5 minutes per side.

1. Is it spicy?

Only if you add Scotch bonnet. Leave it out for a mild version.

• Can I make the avocado sauce ahead?

Best made fresh, but you can store it up to 24 hours with plastic wrap pressed directly on top.

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Why This Recipe Is a Keeper

This is one of those meals that feels:

• Fresh but satisfying

• Bold but balanced

• Simple but impressive

It’s dinner that doesn’t feel boring.

And if you’re trying to bring more flavor into your weeknight rotation without adding complexity… this one belongs on repeat.

Print

Green-Seasoned Chicken with Creamy Avocado Sauce

Yield 3-4

Author Kim Alexander

Prep time

15 Min

Cook time

10 Min

Total time

25 Min

Cook modePrevent screen from turning off

Ingredients

Chicken

• 2–3 boneless skinless chicken breasts, pounded thin
• 1–2 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 2–3 tbsp Jamaican green seasoning
• 1 tbsp neutral oil (avocado or grapeseed)
• 1 tbsp butter (optional, for gloss)
• Lime wedges for serving

Creamy Avocado Green Sauce (Dairy-Free)

• 1 ripe avocado
• 1 packed cup fresh cilantro
• 1–2 scallions
• 1 garlic clove
• Juice of 1 lime
• 1–2 tbsp olive oil
• Salt to taste
• Optional: small piece Scotch bonnet or jalapeño
• Optional: splash of water to thin

Simple Arugula Salad

• 2 cups fresh arugula
• ¼ cup thinly sliced sweet onion
• ½ cup sliced cucumber
• 1 tbsp olive oil
• 1–2 tsp fresh lime juice
• Pinch of salt
• Fresh cracked black pepper

Instructions

Marinate the Chicken

1. Pat chicken dry.
2. Season both sides with salt, pepper, paprika, garlic powder, and onion powder.
3. Rub green seasoning evenly over chicken.
4. Let sit 10–15 minutes (or up to 4 hours refrigerated).

Make the Avocado Sauce

1. Add avocado, cilantro, scallions, garlic, lime juice, olive oil, and salt to a blender.
2. Blend until smooth and creamy.
3. Add a splash of water if needed to loosen.
4. Adjust salt and lime to taste.

Cook the Chicken

1. Heat skillet over medium-high.
2. Add oil.
3. Sear chicken 3–4 minutes per side until golden and internal temperature reaches 165°F.
4. Optional: add butter and baste for added gloss.
5. Rest 3 minutes, then slice on the bias.

Make the Salad

1. Combine arugula, onion, and cucumber in a bowl.
2. Drizzle with olive oil and lime juice.
3. Season lightly with salt and black pepper.
4. Toss gently.

Notes

• Boneless skinless chicken thighs may be substituted.
• Sauce is best made fresh but keeps 1 day refrigerated with plastic wrap pressed on surface.
• Add Scotch bonnet for heat if desired.
• Pairs well with coconut rice, roasted sweet potatoes, or grilled plantains.

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