Green Goddess Bowl (Paleo, Whole30, AIP)

  • Author: Michele Spring


A nutritious bowl jam-packed with veggies, shredded chicken, and a creamy dairy-free sauce. Increase your vegetable intake with delight! Paleo, Whole30, AIP

*This recipe makes 4 servings – make sure to adjust it for your needs!



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 Asparagus:

  • 1 bunch Asparagus
  • 1 tbsp Cooking Fat (Avocado Oil, Coconut Oil, Olive Oil, lard, etc)
  • 1/2 tsp Sea Salt
  • 1 tsp Italian Seasoning (optional)

For the Green Goddess Sauce:

  • 1 cup Coconut Yogurt (or you could use coconut cream)
  • 1 tbsp Lemon Juice
  • 1 tbsp Apple Cider Vinegar
  • 2 tsp dried Tarragon
  • 4 tbsp minced Parsley
  • 4 tbsp Chives, minced
  • 2 clove Garlic, minced
  • 1/2 tsp Sea Salt

For the rest of the Bowl:


  1. Prepare the shredded 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 # 1 below)
  2. Prepare the roasted broccoli by following this recipe.
  3. Prepare the roasted 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, the 1 tsp of Italian Seasoning. Put in a baking dish or on a sheet pan and roast at 425 F for 10-12 minutes, or until easily pierced with a fork.
  4. Prepare the green goddess sauce by mixing all of the ingredients together.
  5. 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!


Freezing Tip # 1: You can make the chicken and shred it and then freeze for up to 6 months. I like to freeze in individual serving size portions, about 4-5 oz of meat or about 1 cup and then you can quickly thaw and reheat in a microwave, bowl of hot water, or in a pan on the stove.

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