Green Goodness Bowl
People believe that eating keto means not eating enough vegetables. We’ve developed recipes that disprove that notion, and this is one of them. Our stunning textured green bowl showcases chicken but also offers keto goodness in other shapes and forms, from an herbaceous green goddess dressing with mayonnaise and sour cream to silky avocados, crunchy pistachios, fiber-rich spinach,
Ingredients
- 2 6-ounce boneless, skinless chicken breasts, trimmed
- 6 tablespoons mayonnaise
- 2 tablespoons sour cream
- 3 tablespoons chopped fresh basil parsley, and/or tarragon
- 2 teaspoons water
- 1½ teaspoons lemon juice
- 1 small garlic clove chopped
- 2 tablespoons chopped fresh chives
- 1 teaspoon extra-virgin olive oil
- 8 ounces asparagus trimmed and cut into 1-inch pieces
- ⅛ teaspoon pepper
- 4 cups 4 ounces baby spinach
- ½ avocado 4 ounces, sliced thin
- 2 tablespoons chopped toasted pistachios
Instructions
- Dissolve 2 tablespoons salt in 6 cups cold water in Dutch oven. Submerge chicken in water. Heat pot over medium heat until water registers 170 degrees. Turn off heat, cover pot, and let sit until chicken registers 165 degrees, 15 to 17 minutes. Transfer chicken to paper towel–lined plate and refrigerate until cool, about 30 minutes. Transfer chicken to cutting board, pat dry with paper towels, and shred into bite-size pieces.
- Process mayonnaise, sour cream, herbs, water, lemon juice, and garlic in blender until smooth, scraping down sides of blender jar as needed. Stir in chives and season with salt and pepper to taste; set aside.
- Heat oil in 10-inch nonstick skillet over medium-high heat until shimmering. Add asparagus, pepper, and pinch salt and cook, stirring frequently, until crisp-tender, 5 to 7 minutes; transfer to bowl.
- Toss spinach with half of dressing and divide among individual serving bowls. Top evenly with chicken, asparagus, and avocado. Drizzle with remaining dressing and sprinkle with pistachios. Serve.