Ingredients: |
Ingredients: 1/2 pound asparagus
1 red bell pepper, sliced
1 c. halved cherry tomatoes
2 Tbs. olive oil, divided
kosher salt
freshly ground black pepper
1 pound boneless skinless chicken breasts
1 tsp. garlic powder
1 tsp. dried oregano
1 c. mayonnaise
1 c. Greek yogurt
1 1/2 c. chopped basil leaves
1/2 c. chopped parsley
1/4 c. chopped chives
1/4 c. lemon juice
2 cloves garlic, chopped
4 c. cooked brown rice
1 avocado, sliced
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Directions: |
Directions:1. Roast asparagus, tomatoes, and bell pepper. Preheat the oven to 425ºF. On a large baking sheet, toss vegetables with 1 Tbs. olive oil and season with salt and pepper. KEEP THE DIFFERENT VEGETABLES SEPARATE FROM EACH OTHER. Bake about 15 minutes.
2. Cook the chicken. Heat the remaining olive oil in a skillet over medium heat. Season both sides of the chicken with garlic powder, oregano, salt, and pepper. Add the chicken to the skillet and cook until golden and cooked through, about 8 minutes per side. Remove from heat and let rest about 10 minutes before slicing into strips.
3. Make dressing. In a blender or food processor, add mayonnaise, yogurt, basil, parsley, chives, lemon juice, and garlic. Pulse until smooth, and then season with salt and pepper.
4. Assemble bowls. Divide the rice between four serving bowls (pasta bowls). Top with avocado, chicken, and roasted vegetables. Drizzle dressing over each bowl. |
This recipe for Goddess Bowls is from