Grilled Herb Chicken Bowl with Asparagus, Rice & Garlic Sauce

Ingredients

• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 boneless, skinless chicken breasts (about 1.5 pounds)
• 1 cup uncooked jasmine or basmati rice
• 2 cups water or chicken broth
• 1 pound asparagus, trimmed and cut into 2-inch pieces
• Salt and pepper, to taste
• 1/2 cup Greek yogurt
• 2 tablespoons mayonnaise
• 2 cloves garlic, minced
• 1 tablespoon lemon juice

Instructions

1. Prepare the Marinade: In a bowl, whisk together olive oil, red wine vinegar, minced garlic, rosemary, thyme, salt, and pepper until well combined.
2. Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, seal the bag or cover the dish, and refrigerate for at least 30 minutes or up to 4 hours.
3. Cook the Rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water (or chicken broth) and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes.
4. Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade, grill for about 6-7 minutes per side or until fully cooked.
5. Prepare the Asparagus: Toss the asparagus pieces with a drizzle of olive oil, salt, and pepper. Grill the asparagus for about 4-5 minutes until tender and slightly charred.
6. Make the Garlic Sauce: In a small bowl, combine Greek yogurt, mayo, minced garlic, lemon juice, salt, and pepper. Mix until smooth and creamy.
7. Assemble the Bowl: In individual serving bowls, layer the fluffy rice, sliced grilled chicken, and grilled asparagus. Drizzle with the garlic sauce and garnish with fresh herbs if desired.

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