Ingredients: |
Ingredients: 1/2 lb. asparagus, ends trimmed
2 Tablespoons extra-virgin olive oil, divided
kosher salt
Freshly ground black pepper
1 lb. boneless skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon dried oregano
For the dressing
1 Cup mayonnaise
1 Cup Greek yogurt
1 1/2 Cup chopped basil leaves
1/2 Cup chopped parsley
1/4 Cup chopped chives (plus more for garnish)
1/4 Cup lemon juice
2 garlic cloves, coarsely chopped
For the bowls
4 Cups cooked Israeli couscous
1 avocado, sliced
1 Cup halved cherry tomatoes
Sauteed mushrooms if desired
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Directions: |
Directions:Roast asparagus: Preheat oven to 425°F. 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.
Cook 2 Cup of couscous in 4 Cups of chicken broth for 8 to 10 minutes until done, drain and cool.
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 couscous between 4 serving bowls. Top with avocado, cherry tomatoes, cooked chicken and roasted asparagus. Drizzle dressing over each bowl. Serve immediately. |
This recipe for Chicken Couscous Goddess Bowls is from