Chicken & Asparagus Bowl

Method

1. Preheat the oven to 200°C. Line a large baking tray with baking paper. Toss asparagus with 1 tbsp oil, and season with salt and pepper. Bake until the asparagus is tender.
2. Cut the chicken breasts in half, lengthwise, and season both sides of the chicken with garlic, paprika, dried oregano, salt, and pepper.
3. Heat the remaining oil in a large frypan over a medium heat. Add chicken to the hot frypan and cook until golden brown and cooked through. Remove from heat and let rest for 5-10 mins before slicing into strips.
4. In a blender, add mayonnaise, yoghurt, basil, parsley, chives, lemon juice, and garlic. Pulse until well blended, then season with salt and pepper, to taste.
5. Divide the rice between 4 serving bowls, top with half an avocado each, cherry tomatoes, cooked chicken, and roasted asparagus. Drizzle the dressing over each bowl and enjoy!