Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Top down shot of a Green Goddess Bowl with grilled chicken, avocado, pickled onions, dressing and feta.

Green Goddess Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Erin Jensen
  • Prep Time: 20 minutes
  • Marinate Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 2 bowls 1x
  • Category: Dinner/Entree
  • Method: Grill
  • Cuisine: American

Description

A delicious Green Goddess Bowl recipe with grilled chicken, homemade green goddess dressing, feta, dill, and pickled onions.


Ingredients

Scale

Grilled Chicken:

  • 2 tablespoons extra virgin olive oil (or avocado oil)
  • 1 teaspoon lemon juice
  • 1/4 cup soy sauce (or tamari or coconut aminos)
  • 2 teaspoons worcestershire sauce
  • 2 teaspoons garlic, minced
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1 teaspoon lemon zest, minced
  • 2 boneless, skinless chicken breast

Green Goddess Dressing:

  • 3/4 cup mayonnaise 
  • 1/4 cup sour cream
  • 1/2 cup fresh parsley 
  • 1/4 cup fresh chives 
  • 1/4 cup fresh tarragon
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon anchovy paste
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper

Other Bowl Ingredients:

  • 2 cups rice of your choice, cooked
  • feta cheese, crumbled
  • fresh dill, chopped
  • 1 avocado, sliced
  • green onions, sliced
  • quick pickled onions

Instructions

  1. Marinate Chicken: Put olive oil, lemon juice, soy sauce, worcestershire, garlic, salt, pepper, and lemon zest in a bowl. Whisk to combine. Place chicken breasts in a large bowl and pour marinade over top. Let marinate, a minimum of 30 minutes.
  2. Green Goddess Dressing: While chicken is marinating, add Green Goddess Dressing ingredients to a food processor. Blend or pulse until fully combined – don’t over-blend – there should still be little pieces of dark green herbs, but not chunky. Taste and adjust any flavors, seasonings, etc. as-desired. Set aside. 
  3. Grill Chicken: Heat grill to medium-high heat (approximately 400 degrees F). Place chicken on direct heat (direct flame) and cook for 4-5 minutes per side. Move chicken off the direct heat (direct flame) so that it is cooking on indirect heat and cook for an additional 5-7 minutes or until the internal temperature of the thickest part of the chicken reads 160 degrees F on your instant-read meat thermometer. Remove from grill and let meat rest 5-10 minutes at room temperature so the juices can redistribute (the chicken will continue to cook during this time and the internal temp will continue to rise up to 5 additional degrees reaching 165 degrees F.). Cut into cubes. 
  4. Build Bowl: Divide rice, grilled chicken, feta, dill, avocado, green onions, and quick-pickled onions between two bowls. Top with as much Green Goddess Dressing as you desire. Enjoy! 

Notes

  • Grilled Chicken: feel free to sub in some rotisserie chicken here, to make things quicker and easier! 
  • Dairy-Free: use dairy-free sour cream and a dairy-free feta cheese to make this dairy-free.

Nutrition

  • Serving Size: 6 oz
  • Calories: 579
  • Sugar: 2.9 g
  • Sodium: 615.6 mg
  • Fat: 47.6 g
  • Carbohydrates: 10.8 g
  • Protein: 27.8 g
  • Cholesterol: 107.8 mg