May 07, 2024
Goddess Bowls
One of our favorite ways to pack-in the veggies? Colourful, flavourful bowls loaded with all our favourite 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).
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 c mayonnaise
- 1 c Greek yogurt
- 1 1/2 c chopped basil leaves
- 1/2 c chopped parsley
- 1/4 c chopped chives (plus more for garnish)
- 1/4 c lemon juice
- 2 cloves garlic, coarsely chopped
FOR THE BOWLS
- 4 c cooked brown rice
- 1 avocado, sliced
- 1 c halved cherry tomatoes
METHOD
- Roast 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.
- Cook 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.
- Make 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.
- Assemble 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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