Chicken Goddess Bowl
Chicken Goddess Bowl
Meat and Poultry
Ingredients
- 1/2 lb. asparagus ends trimmed
- 2 tablespoons Fustini's Tuscan Herb olive oil, divided
- Kosher salt & freshly ground black pepper
- 1 lb. boneless skinless chicken breasts
- Fustini's Grilling Rub
- 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 Fustini's Sicilian Lemon balsamic
- 2 cloves garlic, coarsely chopped
- 4 cups cooked rice
- 1 avocado, sliced
- 1 cup halved cherry tomatoes
Directions
- Roast asparagus: Preheat oven to 425°,. On a large baking sheet, toss asparagus with 1 tablespoon of olive oil and season with salt and pepper. Bake until the asparagus is tender, about 15 minutes.
- Cook the chicken: Heat the remaining olive oil in a large skillet over medium heat. Season both sides of the chicken with grilling rub, salt, and pepper. Add chicken to the hot skillet and cook until golden and cooked through, about 8 minutes per side. Turn off the heat and deglaze with balsamic, and let rest for 10 minutes before slicing into strips.
- Make the dressing: To a food processor, add mayonnaise, yogurt, basil, parsley, chives, balsamic, and garlic. Pulse until smooth then season with salt and pepper to taste.
- 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.
Leave a comment