Avocado Feta Bowl with Couscous Grilled Chicken and Charred Corn
A healthy and easy to make avocado bowl with feta cheese and roasted brussels sprouts.
For the Dressing
For the Salad
chopped brussels sprouts
diced green pepper
small grilled chicken breasts
crumbled feta cheese
Add the 1/2 avocado, yogurt, chopped cilantro, lime juice, garlic and green onion to a blender and blend until smooth and creamy. Set aside.
Roast the brussels sprouts in a preheated 375-degree oven for 20 minutes.
Wrap each ear of peeled corn in a wet paper towel and cook for 2 minutes in a microwave oven.
Place the corn on top of a gas burner and using tongs, turn and cook until dark on the outside (about 2 minutes)
Using a sharp knife, slice off the kernels onto a plate.
Peel and half a ripe avocado placing each half in a serving bowl.
In a bowl toss together the sprouts, corn, cooked couscous, tomato and green pepper with a small amount of the dressing.
Place some of the mixture on top of each avocado half.
Add some chopped grilled chicken and finish with feta cheese on top.
Garnish with extra chopped cilantro if desired.
Dressing recipe from EatingWell.com