Goddess Bowls Recipe

Introduction

Goddess Bowls are a fresh and flavorful meal perfect for lunch or dinner. Packed with roasted asparagus, tender chicken, and a creamy herb dressing, these bowls are both nourishing and satisfying. They come together easily and showcase bright, vibrant ingredients.

Ingredients

• 1/2 lb. asparagus, ends trimmed
• 2 tbsp. extra-virgin olive oil, divided
• kosher salt
• Freshly ground black pepper
• 1 lb. boneless skinless chicken breasts
• 1 tsp. garlic powder
• 1 tsp. dried oregano
• 1 cup mayonnaise
• 1 cup Greek yogurt
• 1 1/2 cups 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, coarsely chopped
• 4 cups cooked brown rice
• 1 avocado, sliced
• 1 cup halved cherry tomatoes

Instructions

1. Step 1: Preheat the oven to 425°F. Toss asparagus with 1 tablespoon of olive oil, salt, and pepper on a large baking sheet. Roast until tender, about 15 minutes.
2. Step 2: Heat the remaining olive oil in a large skillet over medium heat. Season chicken breasts with garlic powder, dried oregano, salt, and pepper. Cook chicken until golden and cooked through, about 8 minutes per side. Remove from heat and let rest for 10 minutes before slicing into strips.
3. Step 3: In a food processor, combine mayonnaise, Greek yogurt, basil, parsley, chives, lemon juice, and garlic. Pulse until smooth, then season with salt and pepper to taste.
4. Step 4: Divide cooked brown rice evenly among 4 serving bowls. Top each bowl with sliced avocado, cherry tomatoes, chicken strips, and roasted asparagus. Drizzle with the herb dressing and garnish with extra chives. Serve immediately.

Tips & Variations

• For a vegetarian option, replace the chicken with grilled tofu or roasted chickpeas.
• Use quinoa or cauliflower rice instead of brown rice for variation.
• Make the dressing ahead of time and refrigerate to allow flavors to meld.
• Add a squeeze of fresh lemon on top for extra brightness before serving.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Keep the dressing chilled and stir well before using. To reheat, warm the chicken and rice gently in the microwave or on the stovetop. Add fresh avocado and tomatoes just before serving to maintain their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of asparagus?

Yes, vegetables like broccoli, green beans, or roasted bell peppers work well and can be roasted in a similar way.

Is this recipe suitable for meal prep?

Absolutely. Prepare all components ahead and assemble bowls when ready to eat for a quick, healthy meal.

Goddess Bowls Recipe

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★★★★★

4.7 from 131 reviews

Goddess Bowls are a vibrant and nourishing meal featuring roasted asparagus, seasoned chicken breasts, and a creamy herb dressing over brown rice. This wholesome recipe combines fresh vegetables and tender chicken with a flavorful yogurt-based dressing, making it perfect for a balanced lunch or dinner.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables

• 1/2 lb. asparagus, ends trimmed
• 1 avocado, sliced
• 1 cup halved cherry tomatoes

Protein

• 1 lb. boneless skinless chicken breasts

Dressing

• 1 cup mayonnaise
• 1 cup Greek yogurt
• 1 1/2 cups 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, coarsely chopped

Grains

• 4 cups cooked brown rice

Seasonings & Oils

• 2 tbsp extra-virgin olive oil, divided
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 tsp garlic powder
• 1 tsp dried oregano

Instructions

1. Roast asparagus: Preheat your oven to 425°F (220°C). On a large baking sheet, toss the trimmed asparagus with 1 tablespoon of extra-virgin olive oil, then season with kosher salt and freshly ground black pepper. Spread them evenly on the baking sheet and roast for about 15 minutes, or until they are tender and slightly caramelized.
2. Cook chicken: While the asparagus roasts, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Season both sides of the chicken breasts with garlic powder, dried oregano, kosher salt, and black pepper. Place the chicken in the hot skillet and cook for about 8 minutes on each side, until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove the chicken from heat and let it rest for 10 minutes before slicing into strips.
3. Make dressing: In a food processor, combine the mayonnaise, Greek yogurt, chopped basil, parsley, chives, lemon juice, and coarsely chopped garlic cloves. Pulse until the mixture is smooth and creamy. Taste and then season with salt and freshly ground black pepper as needed.
4. Assemble bowls: Divide the cooked brown rice evenly into 4 serving bowls. Arrange sliced avocado, halved cherry tomatoes, grilled chicken strips, and roasted asparagus on top of the rice. Drizzle each bowl generously with the creamy herb dressing and garnish with additional chopped chives if desired. Serve immediately while warm.

Notes

• You can substitute Greek yogurt for all mayonnaise if you prefer a lighter dressing.
• For meal prep, store components separately and assemble just before eating to keep textures fresh.
• Feel free to swap brown rice with quinoa or cauliflower rice for different nutritional profiles.
• Leftover dressing can be refrigerated for up to 3 days in a sealed container.
• Adjust herbs according to availability; cilantro or dill can add unique flavor variations.

Keywords: Goddess Bowls, roasted asparagus, chicken bowls, healthy bowl recipe, yogurt herb dressing, brown rice bowl