FOR THE DRESSING
1 cup mayonnaise
1 cup Greek yogurt
1 cup chopped basil leaves
1/4 cup chopped parsley
1/4 cup chopped chives (plus more for garnish)
1/4 cup lemon juice
2 cloves garlic, coarsely chopped
Put above ingredients in food processor or blender, salt and pepper to taste and pulse until well blended. Refrigerate while you prepare the rest of the bowls.
1/2 lb asparagus, ends trimmed
2 tbsp extra-virgin olive oil, divided
Freshly ground black pepper
1 lb boneless skinless chicken breasts
1 tsp garlic powder
1 tsp dried oregano
Roast asparagus: Preheat oven to 425°. On a large baking sheet, toss asparagus with 1 tablespoon oil and season with salt and pepper. Bake until the asparagus is tender, about 15 minutes. Cut in half.
Cook chicken: Heat remaining olive oil in a large skillet over medium heat. Season both sides of chicken with garlic powder, dried oregano, salt and pepper. Add chicken to the hot skillet and cook until golden and cooked through, about 8 minutes per side. Remove from heat and let rest for 10 minutes before slicing into strips.
FOR THE BOWLS
4 cups cooked brown rice
1 avocado, sliced
1 cup halved cherry tomatoes
Assemble the bowls: Divide rice between 4 serving bowls. Top with avocado, cherry tomatoes, cooked chicken and roasted asparagus. Drizzle dressing over each bowl. Serve immediately.