Green Goddess Chicken Bowl
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 2 large chicken breasts, sliced into strips
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 2 cups cooked quinoa or brown rice
- 4 cups fresh baby spinach or kale
- 1 large cucumber, sliced into half-moons
- 1 ripe avocado, sliced
- 1/4 cup pumpkin seeds (pepitas)
- 1/2 cup Greek yogurt
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh basil or chives
- 1 tablespoon lemon juice
- 1 small clove garlic, minced
Instructions
- In a blender or food processor, combine the Greek yogurt, parsley, basil, lemon juice, minced garlic, and a pinch of salt. Blend until the mixture is smooth and vibrant green. If the dressing is too thick, add a teaspoon of water at a time until you reach your desired consistency. Set aside in the refrigerator.
- Pat the chicken breasts dry with a paper towel. Season both sides evenly with olive oil, garlic powder, salt, and pepper. This ensures the chicken is flavorful and develops a nice crust when cooking.
- Place a large skillet over medium-high heat. Add the chicken strips and cook for about 5 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the outside is golden brown. Remove from the heat and let the chicken rest for a few minutes before slicing.
- Divide the cooked quinoa or brown rice among four bowls. Layer a generous handful of spinach or kale over the grain base. This provides a sturdy and nutritious foundation for the rest of the toppings.
- Top each bowl with the cooked chicken, cucumber slices, and avocado. Sprinkle the pumpkin seeds over the top for an added crunch and a boost of minerals.
- Generously drizzle the prepared Green Goddess dressing over each bowl. You can serve immediately or toss the ingredients together to ensure every bite is coated in that creamy, herbaceous sauce.
Find it online: https://www.yucolor.com/healthy/green-goddess-chicken-bowl/