Dinner

Green Goddess Power Bowl Recipe

ByMaya Arden April 7, 2026April 7, 2026

Introduction

This Green Goddess Power Bowl is a vibrant and nourishing meal packed with fresh vegetables, tender chicken, and hearty farro. It combines creamy avocado, crisp cucumbers, and tangy pickled onions for a satisfying bowl that’s perfect for lunch or dinner.

The image shows several clear rectangular containers filled with fresh, colorful salad layers on a white marbled surface. Each container has a base layer of light brown grains, topped with a layer of bright green avocado slices and vibrant pink pickled onion spirals. There are also layers of green edamame beans and grilled golden-brown chicken pieces seasoned with herbs. One container has thin slices of radish adding white and pink color, and the salads are garnished with small green sprouts and light green sauce in a small clear cup on top. Around the containers are additional items including a jar of creamy light green dressing with a spoon, a small wooden bowl of seeds, a glass bowl of green sprouts, and a white bowl filled with a mixed salad of green asparagus, cucumber slices, grilled chicken, and pink pickled onions, drizzled with green dressing. A woman's hand with red nail polish is holding the red-pink jar of pickled onions. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.25 lbs chicken breast, chopped into 1″ pieces
1 cup Green Goddess Dressing, divided (8 fl oz)

1 cup dry farro, cooked according to package directions (180 grams)
1 cup English cucumber, sliced or chopped (120 grams)

1 medium Haas avocado, sliced (150 grams)
10 oz edamame (283 grams)

3/4 cup pickled red onions (120 grams)
1/2 cup radishes, sliced (55 grams)
1 tbsp olive oil (0.5 fl oz)

1 cup microgreens
1/2 cup green onions, chopped
1 tbsp everything but the bagel seasoning

Instructions

Step 1: Marinate the chicken by placing the cubed chicken breast in a resealable container. Add about 1/3 cup of Green Goddess Dressing and massage it into the chicken until evenly coated. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor.
Step 2: Cook the chicken by heating 1/2 tablespoon olive oil in a large shallow pan over medium-high heat. When the oil shimmers, add half of the marinated chicken carefully to avoid splatters. Cook for 1-2 minutes on the first side, then flip and cook for 2-3 more minutes until fully cooked. Transfer to a bowl and repeat with the remaining oil and chicken.
Step 3: Assemble the bowls by adding cooked farro, cooked chicken, cucumber, avocado, edamame, pickled red onions, radishes, microgreens, and green onions to serving dishes or meal prep containers. Drizzle with the remaining Green Goddess Dressing and sprinkle everything but the bagel seasoning on top before serving.

Tips & Variations

For a vegetarian option, substitute cooked chickpeas or tofu for the chicken and use a dairy-free Green Goddess dressing.
Cook farro in vegetable broth instead of water for an extra layer of flavor.
Double the dressing and save leftovers for salads or sandwiches.

Storage

Store the assembled bowls in airtight containers in the refrigerator for up to 3 days. Keep dressing separate if possible to prevent sogginess. Reheat chicken and farro gently in the microwave or enjoy cold for a refreshing meal.

How to Serve

A clear glass jar filled to the top with a smooth, thick green sauce that has small flecks of herbs evenly spread throughout. A shiny silver spoon is placed inside the jar, leaning slightly to the left. The jar is placed on a white marbled surface with a striped cloth on the right side. Green leaves and a blurred glass jar with water and parsley are in the soft-focused background, giving a fresh and natural feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other grains instead of farro?

Yes, quinoa, brown rice, or barley work well as substitutes depending on your preference and availability.

How long can I marinate the chicken?

Chicken can be marinated for anywhere from 2 hours up to 24 hours. Longer marinating will develop more flavor but avoid exceeding 24 hours to maintain texture and safety.