BEST GODDESS BOWLS RECIPE - HOW TO MAKE GODDESS BOWLS
With brown rice, green goddess dressing, and asparagus, these goddess bowls from Delish.com are positively bursting with flavor.
Provided by Lauren Miyashiro
Categories healthy easy chicken weeknight meals dinner lunch main dish
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 4
Number Of Ingredients 17
Steps:
- Roast asparagus: Preheat oven to 425°. 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 per side. Remove from heat and let rest for 10 minutes before slicing into strips. 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 rice between 4 serving bowls. Top with avocado, cherry tomatoes, cooked chicken and roasted asparagus. Drizzle dressing over each bowl. Serve immediately.
BEST GODDESS BOWLS RECIPE - HOW TO MAKE GODDESS BOWLS
With brown rice, green goddess dressing, and asparagus, these goddess bowls from Delish.com are positively bursting with flavor.
Provided by Lauren Miyashiro
Categories healthy easy chicken weeknight meals dinner lunch main dish
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 4
Number Of Ingredients 17
Steps:
- Roast asparagus: Preheat oven to 425°. 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 per side. Remove from heat and let rest for 10 minutes before slicing into strips. 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 rice between 4 serving bowls. Top with avocado, cherry tomatoes, cooked chicken and roasted asparagus. Drizzle dressing over each bowl. Serve immediately.
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From epicurious.com
Reviews 3.7
Total Time 45 minutes
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Reviews 3.7
Total Time 45 minutes
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