Name: Chicken Bowl with Garlic Vegetables, Avocado, and Lemon Vinaigrette
Yield: SERVES 2

Chicken Bowl with Garlic Vegetables, Avocado, and Lemon Vinaigrette

Brent Parrino

This dish combines our love for both a salad and a bowl. You can easily substitute salmon or tofu here. Feel free to play around with any green veggies you want; we developed this recipe to be adaptable to what you’re craving (or what produce looks best when you’re shopping). Make more dressing if you like it extra saucy. (If you’re in the LA or OC area, you can order this dish from goop Kitchen.)

SERVES 2

For the herb marinade:

⅓ cup olive oil

1 tablespoon lemon zest

1 teaspoon finely chopped rosemary leaves

1 teaspoon finely chopped thyme leaves

1 teaspoon finely chopped parsley

1 teaspoon lemon juice

salt and pepper to taste

For the chicken bowl:

2 boneless skinless chicken breasts

salt and pepper to taste

⅛ cup extra virgin olive oil

2 cloves garlic, chopped

¼ pound broccoli florets, steamed

¼ pound haricots verts or green beans, steamed

2 cups spinach leaves

2 cups arugula leaves

1 cup brown rice, steamed

1 avocado, pitted and sliced

pickled onions (optional)

seeded crackers (optional)

For the dressing:

zest and juice of 1 lemon

2 tablespoons capers, in brine, roughly chopped

1 teaspoon Dijon mustard

1 tablespoon finely minced shallot

2 tablespoons champagne vinegar

salt and pepper to taste

¼ cup extra virgin olive oil

1. First make the herb marinade by mixing all the marinade ingredients together. (If you’re doing the annual detox, you’ll already have this ready from Sunday’s prep.) Use most of it to marinate your chicken the night before or at least 10 minutes before cooking. You will brush the rest over your chicken after it’s done cooking.

2. To make the lemon-caper dressing, combine the lemon zest and juice in a mixing bowl. Add the chopped capers, Dijon mustard, shallot, and champagne vinegar and whisk together. While continuously whisking, drizzle in the extra virgin olive oil and whisk until emulsified. Season with salt and pepper to taste. You can make this in advance and keep it in the fridge until ready to use.

3. Preheat a grill over high heat. Place your marinated chicken breasts on the grill and season with salt and pepper. Cook until halfway done (about 3 minutes). Flip the chicken breasts over to finish cooking on the other side. Once the chicken has reached an internal temperature of 165°F, remove it from the grill and cover, allowing the chicken to rest for at least 10 minutes before slicing.

4. Meanwhile, heat the olive oil in a sauté pan until it lightly shimmers. Add the garlic and sauté until fragrant. Add the broccoli and haricots verts to the pan and toss briefly, then season with salt and pepper. Allow to cook until hot throughout.

5. Plate the spinach and arugula in 2 wide bowls and place the rice directly on top if you’d like the spinach to wilt a little or on the side if you’d prefer to eat it more like a salad. Slice your grilled chicken breast, place it on top of the rice, and baste it with the remaining marinade. Serve with sliced avocado, pickled onions, seeded crackers, and lemon vinaigrette.

Originally featured in The Annual New Year Detox: 2024 Edition