Ingredients 

1/2 lb. asparagus, ends trimmed

2 TBSP extra virgin olive oil, divided 

salt and pepper 

1 lb. boneless skinless chicken breasts 

1 tsp garlic powder 

1 tsp dried oregano 

4 cups cooked brown rice 

1 cup cherry tomatoes 

Dressing 

1 cup greek yogurt 

2 TBPS organic mayonnaise 

1 1/2 cup chopped basil leaves 

1/2 cup parsley 

1/4 cup chopped chives 

1/2 cup lemon juice 

2 garlic cloves, minced 

Instructions 

1. Roast asparagus: Preheat oven to 425.  On a large baking sheet, toss asparagus with 1 TBSP oil and season with salt and pepper.  Bake until tender. 
2. Cook or grill chicken.  If cooking use the remaining 1 TBSP oil.  Season both sides of chicken with garlic powder, dried oregano, salt and pepper.  Cook or grill until cooked through.  Slice into strips.
3. Make dressing by adding all ingredients into a food processor or blender and pulse until smooth.  
4. Layer mason jars in the following order; dressing, tomatoes, rice, chicken and asparagus.  
5. I prefer to carry the dressing separately in a smaller mason jar. 
6. Enjoy!