GREEN GODDESS BOWLS😍

Happy St Patrick’s Day!! Bringing you the most creamy, flavorful, zingy dressing you’re gonna love - no green food dye needed but just as festive. This dressing packs in all the fresh herbs you can find wilting in your fridge and results in a beautifully creamy, bright green dressing that acts as double duty as a marinade for your chicken AND your salad dressing - resulting in an even quicker dinner😍 You’re gonna love this one!

I’m gonna let you all in on a little secret you guys might not know: Corned Beef isn’t actually an Irish national dish and is not typically consumed on St Patrick’s Day in Ireland. It was however common on St Paddy’s Day among Irish immigrants as they used it as a substitute for bacon, which is why you find it common for St Paddy’s celebrations here in the US. My mom never really liked it anyways, so our St Patrick’s Day celebrations consisted of every single meal being very very green - from pesto scrambled eggs for breakfast to green smoothies to green dyed milk at dinner - it was all about getting as festive as we possibly could. I took her spirit into this beautiful Green Goddess bowl and the result is a super delicious and healthy dinner you will love.

Serves 4.

Ingredients:

For the Green Goddess Bowl:

• 4 boneless skinless chicken thighs

• Spring mix or preferred lettuce

• Optional toppings: butternut squash “fries”, cucumbers, cherry tomatoes, avocado

• 1 tbsp avocado oil

For the Green Goddess Dressing:

• ½ cup mayo or Greek yogurt

• 1 avocado

• Juice from 3 small lemons or 2 large

• 2 tbsps olive oil

• 2 scallions, whites and greens

• 1 cup fresh basil

• 1 cup cilantro

• ½ cup parsley

• ¼ cup dill

• 1 tsp Dijon mustard

• 1 tbsp white vinegar

• Salt and pepper to taste

Directions:

For the Whole30 Green Goddess Bowl:

• Add all green goddess dressing ingredients to a blender and blend until smooth. Taste and adjust for seasonings.

• Add ½ the salad dressing to a ziplock with the chicken and mix to coat. Let marinate for 15 minutes while you assemble your salad ingredients.

• Heat a grill or cast iron skillet on medium high heat and drizzle in the avocado oil.

• Add the chicken in a single layer and cook for 5 minutes or until nicely charred, then flip and cook for 3-4 minutes or until cooked through. For fatter chicken thighs, reduce and cover with a lid to cook the inside. Remove to a cutting board and rest for 5 minutes before cutting into chunks.

• Toss the salad with a few spoonfuls of the salad dressing (you may not use all of it).

• Top the salad with the cut up chicken and desired toppings and enjoy!