The Millennial Chef

Healthy California Bowl

Ingredients:

1.5 lbs chicken tenders

Italian dressing

Optional- 2 tablespoons of Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon salt and pepper

2 cups brown basmati rice

Extra virgin olive oil

2 cups broccoli florets

2 small zucchinis, chopped

1 bell pepper, chopped

1 jalapeno, minced

2 cups cherry tomatoes, halved

1/2 cup cashews, chopped and toasted (toasted means adding to a dry pan and cooking on low heat for 5 minutes)

1/2 cup of crumbled goat cheese

2 avocados, skins removed and cored, then chopped

Arugula- about 2 cups

Salt and pepper, to taste

 

Green Goddess Dressing-

3 avocados

1 cup Greek yogurt

1/4 cup of Parmesan cheese

Juice of 1 lemon

3 dashes Worcestershire

1 clove of garlic

10 basil leaves

1 green onion

1 tablespoon thyme

Salt and pepper, to taste

 

Serving size- 4

Approximate time to make- 30 minutes

 

Directions:

  1. Preheat your oven to 425.
  2. Put the chicken, Italian dressing, mustard, garlic powder, salt and pepper in a large Ziploc bag and move around so that the chicken is completely covered, and everything is incorporated. Let it marinate for at least 30 minutes, but the longer the better. Once the chicken has marinated put it on a baking sheet and cook for 20-25 minutes, or until the chicken is cooked through. Once its cooked, let it rest for 5 minutes, then chop into small pieces.
  3. While the chicken is cooking, cook the rice according to package instructions and set aside.
  4. Then, prep the broccoli, zucchini and peppers. For the broccoli, add in 2-3 tablespoons of water to the bottom of a sauté pan then add the broccoli florets to the pan. Add a pinch of salt, bring to a high heat, then down to a simmer and cover with lid and let steam. Cook for 5-6 minutes, or until the broccoli has softened. Set aside. Then, in the same pan you steamed the broccoli, add in a tablespoon of olive oil and add the zucchini. Season with salt, pepper, and a splash of sherry wine vinegar and cook until softened, about 4 minutes. Remove and set aside. Again, in the same pan, add more olive oil and then cook the peppers for 4-5 minutes. Season with salt and pepper and set aside. If you want to skip doing each ingredient separately, you can cook everything together in one pan and then set it all aside. Up to you!
  5. Next, make your dressing. Add 3 avocados (mine were small, so 2 if they are big), Greek yogurt, Parmesan, lemon juice (the juice of 1 lemon is very citrusy, so if you don’t love a lot of lemon add in half of 1 lemon), Worcestershire, garlic, basil, green onion, thyme, and 1/4 cup of water to a blender. Season with salt and pepper and then blend until smooth. Taste     and adjust accordingly. If you like it thinner, add in more water until it’s the consistency you like.
  6. Now it’s time to assemble! To each bowl, add in roughly 1/2 cup of arugula and 1/2 cup rice (or however much you like of each) to the bottom of the bowl. Then top with chicken, avocado, broccoli, zucchini, peppers, tomatoes, cashews and goat cheese. Drizzle your Green Goddess over the bowl and enjoy!

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