Nourishing Rainbow Bowls with Green Goddess Dressing
These bowls are going to easily be OUR next favorite meal prep recipe fam! The taste of these is just too good to be true... and to make it even better, I have created the most delicious green goddess dressing! It's light and creamy- made with herbs, greek yogurt for added protein and avocado for healthy fats. Topped on the combination of this tasty marinated chicken (can't wait to share this recipe with you!), roasted sweet potatoes and broccoli, sautéed kale and brown rice. These bowls are nourishing to the max and will surely fill you up with all the good nutrients! Whether you have a busy week ahead with work, are training for a marathon or simply just want to eat healthfully- these bowls are for YOU! Find the skinny on how to make all of this below :)
The BEST Chicken Marinade:
-1/2 cup olive oil
-1/4 cup lemon juice freshly squeezed
-1 tablespoon garlic minced
-1/4 cup balsamic vinegar
-1/4 cup soy sauce
-1/4 cup Worcestershire sauce
-1/3 cup brown sugar
-2 teaspoons dried Italian seasoning
-1 tablespoon Dijon mustard
-2 teaspoons kosher salt
-1 teaspoon black pepper
1. Place all the ingredients in a large bowl or resealable gallon sized bag.
2. If using a bowl, whisk to combine the ingredients. If using a bag, seal the bag and
shake to combine the ingredients
3. Add 2-3 pounds of chicken, then marinate for at least 1 hour, or up to 12 hours.
4. Proceed with cooking method of your choice.
Roasted Broccoli and Sweet Potatoes:
-3 broccoli stalks
-3 sweet potatoes
-2 Tbsp olive oil
-1 Tbsp onion powder
-1 Tbsp garlic powder
-2 tsp salt
-2 tsp pepper
Preheat oven to 425 degrees
Chop up all broccoli into little bites, be sure to throw the stalks away. Chop up sweet potatoes into cubes.
On a baking tray lay out aluminum foil and the veggies. Sprinkle on the olive oil over all of the veggies. Sprinkle the spice mix over the veggies as well and massage into the veggies.
Place in oven for 30 minutes or 35 for extra roasted.
Green Goddess Dressing:
-1 garlic clove
-2 small avocados
-7-8 tbsp water
-5 tbsp apple cider vinegar to taste
-3-4 tbsp fresh lemon juice to taste (half of a lemon)
-1/4 cup extra virgin olive oil
-1/4 cup nonfat greek yogurt (1/4 cup plain low fat coconut yogurt for DF)
-1/2 cup packed fresh basil leaves
-1/2 cup packed fresh parsley
-1/2 cup packed green onion
-1-2 tsp sea salt or more to taste
Add garlic clove to food processor pulse multiple times until well chopped. Add the water, oil, avocado, herbs & onion and process until smooth.
Then add in the lemon juice and apple cider vinegar slowly, a tablespoon of each at a time, tasting it as you go. The full amount will be tangy, but if that's not your thing, add it to your taste. Finally add in the salt, again a little at a time to taste.
This can store in the fridge for 5 days in a mason jar!