About
Eating this dish will make you feel positively divine! She's-A-Goddess Bowl is nourishing and delicious, a true ambrosia to help you feel your best in body and soul! Nutty brown rice and creamy avocado support roasted asparagus, chicken, and a heavenly dressing. Seriously, this dressing should be announced by a harp melody, it's such a creamy, tangy, herbaceous marvel! It's a miracle that She's-A-Goddess Bowl can be so healthy and so tasty at the same time!
Ingredients
- For the salad:
- 1/2 pound asparagus, woody ends trimmed
- 2 tablespoons extra-virgin olive oil, divided
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 pound chicken breasts, boneless and skinless
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- For the dressing:
- 1 cup mayonnaise
- 1 cup Greek yogurt
- 1 1/2 cups basil leaves, chopped
- 1/2 cup parsley, chopped
- 1/4 cup chives, chopped
- 1/4 cup lemon juice
- 2 cloves garlic, coarsely chopped
- salt, to taste
- pepper, to taste
- For the bowls:
- 4 cups brown rice, cooked
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- basil leaves, optional, to taste, for garnish
- chives, optional, to taste, chopped, for garnish
Directions
Step 1 -Preheat the oven to 425 degrees F.
Step 2 -On a large baking sheet, add the asparagus, 1 tablespoon of the oil, the salt, and the pepper, and toss until well-coated.
Step 3 -Roast until the asparagus is tender, about 15 minutes.
Step 4 -In a large skillet over medium heat, add the remaining olive oil.
Step 5 -Season the chicken breasts on both sides with the garlic powder, the dried oregano, the salt, and the pepper.
Step 6 -Add the seasoned chicken breasts to the hot oil and cook, flipping them once, until golden and the meat reaches an internal temperature of 165 degrees F, about 8 minutes per side.
Step 7 -Transfer the chicken breasts to a cutting board and let them rest for 10 minutes.
Step 8 -Slice the chicken breasts into strips.
Step 9 -In a food processor, add the mayonnaise, the yogurt, 1 1/2 cups of the chopped basil, the parsley, 1/4 cup of the chives, the lemon juice, the garlic, the salt, and the pepper and pulse until smooth.
Step 10 -Between four serving bowls, evenly divide the brown rice, the avocado, the cherry tomatoes, the chicken strips, and the roasted asparagus.
Step 11 -Evenly drizzle the dressing over each of the serving bowls.
Step 12 -Serve garnished with the extra basil leaves and the extra chives.
