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

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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.

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.