Name: Green Goddess Chicken Bowl
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 avocado; ⅓ cup parsley leaves; 5 green onion stalks (roots removed); ½ cup cilantro leaves; ⅓ cup lemon juice; ½ cup plain greek yogurt or sour cream; ½ cup olive oil; 3 tbsp apple cider vinegar; 2 cloves garlic; 1½ tsp salt; ½ tsp onion powder; ⅓-½ cup chicken stock or water (as needed to thin out dressing); 1 cup broccoli florets; 3 tbsp olive oil; 1½ tsp salt; 1 tsp onion powder; ⅓ tsp red pepper flakes; ½ lb chicken breast; 1 tsp salt; 1 tsp Italian seasoning; ½ tsp black pepper; ½ tsp garlic powder; 2 tbsp olive oil; 4 cups mixed greens; 1 cup cooked quinoa (or farro, brown rice, or lentils); 1 cup asparagus (trimmed and cut into 2in pieces); 1 cup sugar snap peas; ⅓ cup mukimame (shelled edamame); ⅓ cup frozen peas (defrosted); 1 ball burrata

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Don’t be scared of your greens! I know as kids we are wired to reject anything green on our plates. They were vile and not worthy of sharing a plate with the chicken nuggets next to them. Well guess what, throw that thinking out the window and lean ALL the way into some green veg! This green goddess bowl celebrates all things green veggie. A bright, lemony, herby green goddess dressing drizzled over a delicious bowl of greens and grains, does it get any better? Answer, yes! Drop some creamy burrata right on top to bring it all together!

Chicken Grain Bowls

Before we make an amazing dressing, let’s prep the other ingredients for our bowl. First up, roasted broccoli. Preheat the oven or an air fryer to 400°. In a bowl, toss together 1 cup of broccoli florets, 3 tbsp of olive oil, 1 tsp of salt, 1/3 tsp of red pepper flakes, and 1/2 tsp of onion powder. Place the broccoli into one even layer on a lined baking sheet or air fryer basket. Cook for 12-15 minutes or until the edges are brown and crispy, flipping over halfway. Set aside.

While the broccoli cooks, heat 2 tbsp of oil in a skillet over medium high heat. Season 1/2 lb of chicken breast with salt, pepper, Italian seasoning and garlic powder to taste on both sides. Cut chicken breast in half lengthwise if needed. Place the chicken in the hot pan and cook one 5-6 minutes per side or until it reaches and internal temperature of 165°. Set aside to rest as you assemble the bowl.

Finally, while the chicken cooks, bring a put of salted water to a boil. Once boiling, drop in 1 cup of trimmed asparagus (that has been cut into 2in pieces) for 1-2 minutes or until bright green. Immediately strain the asparagus out of the water and place in a bath of ice water to stop the cooking. Repeat this same step with 1 cup of sugar snap peas, cooking for just 1-2 minutes in the boiling water and then transferring to the ice bath.

Green Goddess Dressing

I am sure you have heard the term “Green Goddess” on a menu or a new salad dressing in your local grocery store. The first Green Goddess salad actually appeared on the menu at the Palace Hotel in San Francisco in 1923. It was a tribute to George Arliss, the star of the play “The Green Goddess.

The term is actually pretty fluid. It does not apply to a specific recipe as much as it does to a general concept for making the dressing. In general, a green goddess dressing can be made with a mix of green herbs, some form of dairy, and acid to keep the color bright. For this recipe, I use a combination of green onions, parsley, and cilantro. I also add in a bit of avocado for extra creaminess, and another green ingredient!). In a blender, I combined the following:

1 avocado
⅓ cup parsley leaves
5 green onion stalks roots removed
½ cup cilantro leaves
⅓ cup lemon juice
½ cup plain greek yogurt or sour cream
½ cup olive oil
3 tbsp apple cider vinegar
2 cloves garlic
1½ tsp salt
½ tsp onion powder

Pulse everything a few times, and then switch to a medium blend until the mixture is smooth. Depending on how thin you’d like the dressing, feel free to ass ⅓-½ cup chicken stock or water, and continue blending to incorporate. Feel free to season to taste. Depending on how much additional liquid you add, you may need a bit more salt.

Based on your flavor preference, feel free to add whatever herbs you like. Basil, tarragon, or chives would all be great additions/substitutions here! This makes about 2 cups of dressing, so use as much as you’d like for this recipe, and store the rest in an airtight container in the fridge for up to 5 days. It may not last that long, though, since it’s not only a great dressing, but an amazing sandwich spread and dip for veggies!

Assemble Green Goddess Bowls

With all of the components prepped, it is time to assemble! This recipe yields 2 bowls, but feel free to adjust as needed. First, start by spreading 2 cups of the mixed greens on the bottom of a large salad bowl or shallow plate. Scoop on ½ cup of cooked quinoa (or grain of choice), and half of the roasted broccoli. Top the greens with the cooked asparagus and sugar snap peas. Sprinkle on a few heaping tbsp of mukimame (shelled edamame) and defrosted frozen peas.

Scoop on ½ cup of cooked quinoa (or grain of choice), and half of the roasted broccoli. Next, slice the chicken breast, placing half of the slices on your bowl. And for the extra piece of luxury, break up a ball of burrata, placing dollops all around the bowl. This adds creaminess that brings all of the fresh veggies together!

Spoon the green goddess dressing all around the bowl, or serve on the side. And finally, totally optional, add a few pickled red onions to the top. This adds a sweet brightness and acidity that really brightens the dish up even more! The best part of this dish is the contrast! You have a combo of hot chicken and cold greens and dressing. Sweet veggies and zesty, herby dressing. Acidic onions and creamy burrata. There is so much balance and flavor in this bowl, green will be your new favorite color!

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