Emma's Recipes

1. Emma's Recipes
2. Lunch
3. Goddess Bowl

Goddess Bowl

Ingredients:

• 1/2 lb. asparagus with the ends trimmed
• 2 tablespoons extra-virgin olive oil
• Freshly ground black pepper and kosher salt
• 1 lb. boneless skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano

For the dressing:

• 1 cup mayonnaise
• 1 cup Greek yogurt or sour cream
• 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 cloves garlic, finely chopped

For the bowl:

• 4 cups cooked brown rice
• 1 avocado, sliced
• 1 cup halved cherry tomatoes

Instructions:

1. Preheat oven to 425° to roast the asperagus. On a large baking sheet, toss asparagus with 1 tablespoon oil and season with salt and pepper. Cook until the asparagus is tender, about 15 minutes.
2. To cook the 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.
3. To make the dressing, add the following to a food processor: mayonnaise, yogurt, basil, parsley, chives, lemon juice, and garlic. Pulse until smooth then season with salt and pepper to taste.
4. To assemble the 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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