Ingredients
½lbasparagus,ends trimmed
2tbspextra virgin olive oil,divided
kosher salt
freshly ground black pepper
1lbchicken breasts,boneless skinless
1tspgarlic powder
1tsporegano,dried
1cupmayonnaise
1cupgreek yogurt
1½cupsbasil leaves,chopped
½cupparsley,chopped
¼cupchives,chopped plus more for garnish
¼cuplemon juice
2clovesgarlic,coarsely chopped
4cupsbrown rice,cooked
1avocado,sliced
1cupcherry tomatoes,halved
Preparation
Roast asparagus: Preheat oven to 425 degrees F.
On a large baking sheet, toss asparagus with 1 tablespoon oil and season with salt and pepper.
Bake until the asparagus is tender for about 15 minutes.
Heat remaining olive oil in a large skillet over medium heat. Season both sides of chicken with garlic powder, dried oregano, salt, and pepper.
Add chicken to the hot skillet and cook until golden and cooked through for about 8 minutes per side.
Remove from heat and let rest for 10 minutes before slicing into strips.
To a food processor, add mayonnaise, yogurt, basil, parsley, chives, lemon juice, and garlic. Pulse until smooth then season with salt and pepper to taste.
Divide rice between 4 serving bowls. Top with avocado, cherry tomatoes, cooked chicken, and roasted asparagus.
Drizzle dressing over each bowl.
Serve immediately.
