Green Goddess Rice Bowls
Ingredients
- 2 cups long-grain white rice
- ¼ cup chopped fresh parsley
- 1½ lb boneless, skinless chicken breasts
- 2 Tbsp olive oil
- 1 lb asparagus, trimmed
- 1 pint grape tomatoes, halved
- 1 English cucumber, cut into half-moons
- ½ (16-oz) bottle green goddess dressing
Instructions
- Cook rice according to package directions; add parsley, and toss.
- Meanwhile, pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season lightly with salt and pepper.
- Cook chicken in hot oil in a large nonstick skillet over medium heat until done. Let stand 5 minutes; thinly slice.
- Steam asparagus in a steamer basket set over simmering water 3 minutes or until crisp-tender.
- Divide rice among 6 bowls. Top each with chicken, asparagus, tomatoes, and cucumber. Drizzle with dressing.
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