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Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
45 mins
Cal/Serv:
995
One of our favorite ways to pack-in the veggies? Colorful, flavorful bowls loaded with all our favorite things and topped with a homemade dressing to tie it all together, of course. In our opinion, no recipe does this better than these goddess bowls. An easy chicken dinner or healthy make-ahead lunch, these bowls combine nutritious powerhouses—brown rice, avocado, roasted asparagus, and sweet cherry tomatoes—with a creamy, herby dressing (trust us, this stuff beats out the pre-packaged stuff any day).
Like any bowl, you can get completely creative with these—it's really all up to what you like and have on hand. Not a fan of roasted asparagus? Switch it out for roasted Brussels sprouts! Feelin' a vegetarian meal? Swap out the chicken for tofu, or roasted chickpeas. Topped with this bright and delicious dressing, practically anything you add will be goddess-worthy.
Made this? Let us know how it went in the comments below!
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Ingredients
- 1/2 lb.
asparagus, ends trimmed
- 2 Tbsp.
extra-virgin olive oil, divided
kosher salt
Freshly ground black pepper
- 1 lb.
boneless skinless chicken breasts
- 1 tsp.
garlic powder
- 1 tsp.
dried oregano
For the dressing
- 1 cup
mayonnaise
- 1 cup
Greek yogurt
- 1 1/2 cups
chopped basil leaves
- 1/2 cup
chopped parsley
- 1/4 cup
chopped chives (plus more for garnish)
- 1/4 cup
lemon juice
- 2
cloves garlic, coarsely chopped
For the bowls
- 4 cups
cooked brown rice
- 1
avocado, sliced
- 1 cup
halved cherry tomatoes
Directions
- Step 1Roast asparagus: Preheat oven to 425°. On a large baking sheet, toss asparagus with 1 tablespoon oil and season with salt and pepper. Bake until the asparagus is tender, about 15 minutes.
- Step 2Cook chicken: Heat remaining olive oil in a large skillet over medium heat. Season both sides of chicken with garlic powder, dried oregano, salt and pepper. Add chicken to the hot skillet and cook until golden and cooked through, about 8 minutes per side. Remove from heat and let rest for 10 minutes before slicing into strips.
- Step 3Make dressing: To a food processor, add mayonnaise, yogurt, basil, parsley, chives, lemon juice, and garlic. Pulse until smooth then season with salt and pepper to taste.
- Step 4Assemble bowls: Divide rice between 4 serving bowls. Top with avocado, cherry tomatoes, cooked chicken and roasted asparagus. Drizzle dressing over each bowl. Serve immediately.
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