Green Goddess Chicken Bowl
This bright, herby green goddess dressing brings together this amazing grains and greens bowl full of veggies, chicken, and creamy burrata
Ingredients
Green Goddess Dressing
- 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
Chicken and Grain Bowl
- 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
- ¼ cup picked red onions optional
Instructions
Green Goddess Dressing
- Place all ingredients into a blender and pulse a few times to break it down, then switch to medium power and blend until smooth. Add in chicken stock or water as needed to thin the dressing out to desired consistency.
- Season to taste and store in an air tight container in the fridge for up to 5 days
Chicken Grain Bowl
- Preheat the oven or an air fryer to 400°. In a bowl, toss together the broccoli, olive oil, salt, red pepper flakes, and onion powder to coat the broccoli.
- Place into one even layer on a lined baking sheet or air fryer basket and 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. Cut the chicken breast in half lengthwise if needed. Season the chicken with salt, pepper, Italian seasoning and garlic powder on both sides.
- 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.
- While the chicken cooks, bring a put of salted water to a boil. Once boiling, drop in the trimmed asparagus 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 the sugar snap peas, cooking for just 1-2 minutes in the boiling water and then transferring to the ice bath.
- TO ASSEMBLE THE BOWLS (recipe yields 2): Spread 2 cups of the mixed greens on the bottom of a large salad bowl or shallow plate.
- Top with the cooked asparagus and sugar snap peas. Sprinkle on the mukimame and peas.
- Scoop on ½ cup of cooked quinoa (or grain of choice), and half of the roasted broccoli.
- Slice the chicken breast, placing half of the slices on your bowl.
- Top with a few pickled red onions and break up a ball of burrata, placing dollops all around the bowl.
- Spoon the green goddess dressing all around the bowl, or serve on the side. Serve immediately.