for this weeknight dinner recipe, i start with my base Easy & Juicy grilled chicken below using either the flat side or the grated side of my grill:
once the chicken is squared away, add your toppings to create your bowls! this one in particular features: (4 bowls)
1/2 cup raw cherry tomatoes, halved
1 can black beans with lime & jalapeno, rinsed
4 cups of sautéed kale, 1/2 sliced orange bell pepper, and 1/2 sliced golden bell pepper
1 bunch roasted asparagus (baked for 10-12 minutes on 400 degrees; drizzled with olive oil, sea salt, and cracked black pepper to taste)
1 whole avocado
lime wedges and green onion for garnish!
drizzle this beauty with my homemade Lemon Poppyseed dressing, or my Vegan Ranch dressing (coming 2/3) and enjoy!