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Green Goddess Bowl (Paleo, Whole30, AIP)

Author: Michele
Servings: 4 servings
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!
To make coconut-free: Use an alternative yogurt to coconut. If on AIP, use tigernut milk in the Homemade Coconut Yogurt recipe instead.
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins

Ingredients
  

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:

  • 1 cup Coconut Yogurt (or you could use coconut cream (see note above about making coconut-free))
  • 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:

  • 8 cups Baby Spinach
  • 2 Avocados (sliced)

Instructions
 

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!

Notes

Freezing Tip: 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 (about 1 cup) of meat and then you can quickly thaw and reheat in a microwave, bowl of hot water, or in a pan on the stove.
Course: Dinner, Lunch, Main Course
Cuisine: American
Diet Gluten Free
Keyword: AIP, Autoimmune Paleo, bowl, full meal, make ahead, nourish bowl, Paleo, Whole30
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !