Instructions:

(Use pre-cooked chicken/asparagus to cut out cooking time to 0)

Roast the asparagus :
(Use pre-cooked to skip)

Preheat oven to 425 degrees F.

On a large baking tray, toss asparagus with one tablespoon of olive oil and season with salt and pepper.

 Bake until the asparagus is tender, about 10 minutes.

Cook the chicken: 
(Use pre-cooked to skip)

Heat the remaining olive oil in a large skillet over medium heat.

Season both sides of the chicken with garlic powder, onion powder, paprika, dried oregano, and salt and pepper.

Add chicken to the hot skillet until browned nicely and cooked through, about 6 minutes per side.

Remove and let rest for at least 5 minutes before slicing into strips.

Make dressing: 

Add mayonnaise, yogurt, basil, parsley, chives, lemon juice, and garlic into a food processor/blender.

Pulse until smooth, then season with salt and pepper to taste.

To Serve:

Place 1 cup of raw baby spinach in each bowl (4).

Divide the brown rice between the four bowls.

Top with avocado, cherry tomatoes, cooked chicken, and roasted asparagus.

Drizzle dressing over each bowl. Serve and enJOY!

Chef's Pro Tip:

Bowls are a great way to pack in the veggies.

You can get completely creative and use what you have on hand.

You can also add your own variety of roasted veggies and swap out the sauce if you have any other favorites, and even swap out the chicken for tofu or roasted chickpeas.