I enjoy this recipe because it’s endlessly customizable and perfect for both meal prep and quick weeknight dinners. I like how the roasted asparagus adds flavor, the chicken gives me protein, and the creamy green goddess dressing ties everything together. Plus, the ingredients are simple and easy to swap based on what I have on hand.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the 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
For the bowls 4 cups cooked brown rice 1 avocado, sliced 1 cup halved cherry tomatoes
Directions
I preheat the oven to 425°F. On a large baking sheet, I toss the asparagus with 1 tablespoon of olive oil and season with salt and pepper. I roast it until tender, about 15 minutes.
Meanwhile, I heat the remaining tablespoon of olive oil in a large skillet over medium heat. I season both sides of the chicken with garlic powder, oregano, salt, and pepper, then cook until golden and cooked through, about 8 minutes per side. I let it rest for 10 minutes before slicing.
To make the dressing, I add the mayonnaise, Greek yogurt, basil, parsley, chives, lemon juice, and garlic to a food processor. I pulse until smooth, then season with salt and pepper.
To assemble, I divide the cooked brown rice among 4 bowls. I top each with sliced avocado, cherry tomatoes, the roasted asparagus, and the sliced chicken. I drizzle generously with the dressing and serve immediately.
Servings and Timing
This recipe yields 4 servings. I usually spend about 10 minutes prepping and the recipe takes around 45 minutes from start to finish.
Variations
When I want a vegetarian version, I replace the chicken with roasted chickpeas or crispy tofu. I sometimes substitute the asparagus with roasted Brussels sprouts, broccoli, or zucchini. I also love swapping brown rice for quinoa, farro, or cauliflower rice when I want something different. The dressing pairs well with nearly any combination of grains and veggies.
Storage/Reheating
For meal prep, I store each component separately in airtight containers for up to 4 days. The rice and chicken reheat well in the microwave or on the stovetop, while the veggies, dressing, and avocado are best added fresh when assembling the bowl. The dressing keeps well for several days in the refrigerator.
FAQs
Can I use rotisserie chicken?
Yes, I often use shredded rotisserie chicken when I need something fast.
Can I make the dressing lighter?
I use more Greek yogurt and less mayonnaise for a lighter version.
Can I make this bowl dairy-free?
Yes, I replace the yogurt and mayo with dairy-free alternatives.
What grains work best?
I use brown rice, quinoa, farro, or barley depending on my mood.
Can I roast the tomatoes too?
Yes, roasted cherry tomatoes add sweetness and depth.
Can I grill the chicken instead?
Absolutely. Grilled chicken adds great smoky flavor.
How do I keep the avocado from browning?
I slice it right before serving or toss it in a little lemon juice.
Is the dressing freezer-friendly?
No, the herbs and dairy don’t freeze well, so I keep it refrigerated only.
Can I make a spicier version?
Yes, I blend a jalapeño or add crushed red pepper to the dressing.
Are these bowls good for meal prep?
Definitely. I prep all components ahead and assemble fresh each day.
Conclusion
I love how these Goddess Bowls bring together wholesome ingredients, vibrant flavors, and a creamy herb-packed dressing that makes every bite delicious. Whether I’m prepping meals for the week or making a quick dinner, this recipe always leaves me satisfied and nourished.
Wholesome, vibrant grain bowls topped with juicy chicken, roasted asparagus, fresh veggies, and a creamy herb-packed green goddess dressing. Perfect for meal prep or quick, nourishing dinners.
Total Time:45 minutes
Yield:4 servings
Ingredients
1/2 lb asparagus, ends trimmed
2 Tbsp extra-virgin olive oil, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
1 lb boneless skinless chicken breasts
1 tsp garlic powder
1 tsp dried oregano
For the 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
For the Bowls:
4 cups cooked brown rice
1 avocado, sliced
1 cup halved cherry tomatoes
Instructions
Preheat oven to 425°F. Toss asparagus with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 15 minutes until tender.
Heat remaining tablespoon olive oil in a skillet over medium heat. Season chicken with garlic powder, oregano, salt, and pepper. Cook 8 minutes per side until golden and cooked through. Rest 10 minutes, then slice.
To make dressing: Add mayonnaise, Greek yogurt, basil, parsley, chives, lemon juice, and garlic to a food processor. Pulse until smooth; season with salt and pepper.
Assemble bowls by dividing brown rice among 4 bowls. Top with sliced chicken, roasted asparagus, avocado, and cherry tomatoes. Drizzle with green goddess dressing and garnish with extra chives.
Notes
Swap chicken for roasted chickpeas or tofu for a vegetarian version.
Use roasted Brussels sprouts, broccoli, or zucchini instead of asparagus.
Try quinoa, farro, or cauliflower rice in place of brown rice.
Grill the chicken for extra smoky flavor.
Dressing keeps for several days but is not freezer-friendly.
