Healthy California Bowl

Ingredients:

1 lb chicken tenders

1 cup bottled Italian dressing

2 cups brown basmati rice

Extra virgin olive oil

2 cups broccoli florets

2 small zucchinis, chopped

1 bell pepper, chopped

1 jalapeño, minced

2 cups cherry tomatoes, halved

1/2 cup cashews, chopped and toasted

1/2 cup of crumbled goat cheese

2 avocados, skins removed, cored, then chopped

Arugula - about 2 cups

Salt and pepper, to taste

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Green Goddess Dressing-

2-3 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

Directions:

Preheat your oven to 425°.
Put the chicken and Italian dressing in a large Ziploc bag and massage so that the chicken is completely covered - add more dressing if needed. 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.
While the chicken is cooking, cook the rice according to package instructions and set aside.
Prepare 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 1 teaspoon 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. In the same pan, add more olive oil and then cook the bell peppers and jalapeño for 4-5 minutes. Season with salt and pepper and set aside. Suggestion: you can cook everything together in one pan and then set it all aside.
Next, make your dressing. Add 3 avocados (3 small or 2 large) Greek yogurt, Parmesan, lemon juice (the juice of 1 lemon is very citrus forward, 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.
Now it’s time to assemble! To each bowl, add in roughly 1/2 cup of arugula and 1/2 cup rice to the bottom of the bowl. Top with chicken, avocado, broccoli, zucchini, peppers, tomatoes, cashews and goat cheese. Drizzle your Green Goddess over the bowl and enjoy!

Ingredients:

Directions:

Notes from the Chef