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A nutritious bowl jam-packed with veggies, shredded chicken, and a creamy dairy-free sauce. Increase your vegetable intake with delight! Paleo, Whole30, and AIP compliant
This nourishing bowl is full of delicious ingredients, a delightful sauce, and can make just a little bit of meat stretch out – saving you money and leaving room to consume more veggies!
Just 1 lb of chicken is enough for 4 servings here, and it's a filling, nutritious meal.
You can change out the meat if necessary with whatever you might have on hand – or could find in the store, but the main idea is to make the veggies the star of the show and have the protein be more like a condiment.
Table of contents
Coming from a Vegan or Vegetarian Diet?
This concept also works well for those of you coming into Paleo or AIP from a Vegan or Vegetarian-style diet.
As you can see in the picture above, once you mix everything together you hardly see the meat. It's covered in sauce and can be eaten with something else with every bite.
Many have reported this works wonders for learning to re-like the texture and taste of meats again, so give it a try if this is an issue for you!
How to Make this Green Goddess Bowl:
While the list of instructions may seem long, it's really quite simple. Everything is placed in an order of operation to make it easiest on you and the least amount of time to make.
See the instruction card below for exact instructions and measurements, but the general idea is:
• Cook the chicken in either the slow cooker, Instant Pot, or in the oven
• Prep and roast the broccoli
• Prep and roast the asparagus
• Make the sauce
• Prep the spinach and avocado
• Assemble the bowls
Meal Prep and Storing This Bowl:
If you want to make this bowl ahead of time, great! Here are some things to note:
• Save the dressing/sauce on the side until time of serving
• Store the spinach separately from the elements to be reheated
• Don't cut the avocado until right before serving as it will get brown
Otherwise you can make the asparagus, broccoli, chicken, and sauce up to 5 days ahead of time and store in the fridge!
More Bowls You Might Also Like:
Winter Bowl (Paleo, Whole30, AIP)
Harvest Bowl (Paleo, Whole30, AIP)
Steak Bowl (Paleo, Whole30, AIP)
Nourishing Breakfast Bowl (Paleo, Whole30, AIP)
Sweet Potato Breakfast Bowl (Paleo, Whole30, AIP)
More Helpful AIP Resources in the Freebie Library
If you find this recipe helpful, you may really enjoy the resources in my Paleo & AIP Freebie Library! There's a “dump” freezer meal plan, a list of AIP-compliant breakfast toppings, and so much more. Plus, you'll get even more ideas sent to your inbox! Get the password here.
Green Goddess Bowl Recipe
If you make this bowl, I'd love to hear how it turned out! Either comment below or share a pic on Instagram and tag me @thrivingonpaleo!
Green Goddess Bowl (Paleo, Whole30, AIP)
For the shredded chicken:
- 1 lb boneless (skinless Chicken Thighs or Breasts)
- 1 cup Chicken Stock or Water
- 1/2 tsp Sea Salt
For the Roasted Broccoli:
- 1 large head Broccoli (chopped into florets and stalks removed)
- 2 tbsp Cooking Fat (Avocado Oil, Coconut Oil, Olive Oil, lard, etc)
- 2 cloves Garlic (thinly sliced)
- 1/4 tsp Sea Salt
For the Roasted Asparagus:
- 1 bunch Asparagus
- 1 tbsp Cooking Fat (Avocado Oil, Coconut Oil, Olive Oil, lard, etc)
- 1/4 tsp Sea Salt
- 1 tsp Italian Seasoning (optional)
For the Green Goddess Sauce:
For the rest of the Bowl:
- 8 cups Baby Spinach
- 2 Avocados (sliced)
Prepare the shredded chicken:
- SLOW COOKER OR INSTANT POT: Prepare the chicken by either placing the chicken, chicken stock or water, and 1/2 tsp sea salt into a slow cooker or Instant Pot. If using a slow cooker, cook on low for 6-8 hours. If using an Instant Pot, cook on HIGH for 6 minutes, then let the pressure naturally release for 5 minutes before releasing the rest. Remove the chicken and shred with 2 forks. (See freezing tip below)OVEN: You can also just roast the chicken in the oven at 425 F for 18-25 min (chicken breasts) or 30-40 min (chicken thighs) if you'd rather. Just omit the chicken stock in the recipe, sprinkle with sea salt, and roast on a baking sheet in a baking dish until no longer pink.
Prepare the roasted broccoli:
- Cut the broccoli into florets and remove the woody stalks. Slice the garlic into thin slices. Toss the broccoli with the garlic, oil, and sea salt, and then place on one half of a baking sheet covered with parchment paper (saving room for the asparagus on one side) or in a baking dish. Roast at 425 for 25 minutes.
Prepare the roasted asparagus
- Prepare the asparagus by trimming the hard ends off of the asparagus and tossing it with 1 tbsp of cooking fat, 1/2 tsp sea salt, and optionally,1 tsp of Italian Seasoning. Put in a baking dish or remove the sheet pan with the broccoli from the oven when it has about 13 minutes left to cook and place the asparagus on the other side of the pan with the broccoli and continue roasting at 425 F for 10-12 minutes, or until easily the asparagus is pierced with a fork and the broccoli is done.
Prepare the green goddess sauce:
- Prepare the sauce by mixing all of the ingredients together.
Assemble the bowls:
- Divide the spinach between the bowls, then add the chicken, avocado slices, and a small container of the sauce on each bowl. Then when the broccoli and asparagus are done, add those as well and serve!