Black Garlic Yogurt Bowls
Start with a base of creamy savory black garlic yogurt. Then, add juicy flavorful balsamic chicken, perfectly roasted veggies, tangy homemade pickles, and a sprinkling of pecans and flax seeds, and you have the makings of a delicious, healthy dinner.
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Servings:
Ingredients
Chicken and Marinade
- 1 lb. chicken breast or tenders cut in small pieces
- 2 Tablespoons balsamic vinegar
- 3 Tablespoons olive oil divided
- ½ Tablespoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon crushed red pepper
- ⅛ teaspoon salt
- ½ teaspoon black pepper
- 1 bag baby spinach
Pickled Cucumbers
- 2 small Persian cucumbers thinly sliced
- ½ cup champagne vinegar enough to cover cukes
- ⅛ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
Yogurt Sauce
- 1 cup plain Greek yogurt
- 6 cloves black garlic
- ¼ teaspoon dried thyme
- 1 teaspoon honey
- ¼ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
Roasted Veggies
- 1 pint cherry tomatoes
- 1 small red onion sliced
- 1 head broccoli cut into florets
- 2 Tablespoons olive oil
- ¼ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
Toppings
- 4 pieces sourdough bread
- ¼ cup pecans toasted and chopped
- 2 Tablespoons flax seeds toasted
- ½ cup microgreens
Instructions
- Preheat oven to 400℉.
- Marinate Chicken: Add balsamic, 2 Tablespoons olive oil, Italian seasoning, garlic powder, crushed red pepper, salt, and pepper to a silicone bag or glass dish. Stir and then add chicken pieces. Seal bag and gently shake to coat. If using dish, toss chicken into marinade with spoon. Refrigerate while preparing remaining parts of the dish.
- Make pickles: Add cucumber slices to Mason jar. Pour vinegar and seasonings on top. Screw lid on and shake to combine. Refrigerate until ready to serve.
- Make yogurt sauce: In a small bowl add all yogurt sauce ingredients and stir to blend. Refrigerate until ready to serve.
- Place cherry tomatoes, red onion slices, and broccoli florets on a baking tray. Drizzle with olive oil and sprinkle with salt, pepper, and garlic powder. Toss to coat evenly. Bake for 20 min.
- While veggies are roasting, cook chicken: Heat remaining 1 Tablespoon olive oil (left from Chicken and Marinade section) over medium-high heat. Add chicken and marinade and cook 6 min, adding a small amount of water if needed to prevent burning. Stir and then add spinach and ¼ cup water. Cover and reduce heat to medium allowing spinach to wilt. Cook 3-5 min until chicken has reached internal temperature of 165 degrees F.
- While chicken is cooking, toast 4 pieces of sourdough bread.
- To serve: spread ¼ of the yogurt sauce in bottom of each bowl. Top with chicken and spinach, veggies, and pickles. Sprinkle with toasted pecans, flax seeds, and microgreens. Add piece of sourdough to side.
Notes
- Sourdough tends to be in very large pieces, I used ½ slices to calculate nutrition facts.
- Purchase whole wheat or whole grain sourdough if possible.
- I like to use flax seeds & sesame seeds in my kitchen for variety. You can sub out sesame for flax in this recipe
- You can sub Persian cucumber for 1/3 of an English cucumber, thinly sliced
Nutrition
Serving: 1bowl | Calories: 542kcal | Carbohydrates: 56.6g | Protein: 24.2g | Fat: 27.9g | Saturated Fat: 3.6g | Cholesterol: 1mg | Sodium: 799mg | Potassium: 970mg | Fiber: 11.1g | Sugar: 16.8g | Calcium: 214mg | Iron: 8mg
Calories: 542kcal