Mediterranean avocado bowl

Ingredients

• 500 g chicken breast
• 1 l chicken stock
• 1 bay leaf
• 2 garlic cloves, roughly chopped
• 2 -3 sprigs of fresh thyme
• ½ cup plain yogurt
• 2 tbsp fresh tarragon leaves, finely chopped
• 1 tbsp fresh parsley leaves, finely chopped
• Pinch sea salt
• 2 Hass avocados, sliced into wedges
• 2 cucumbers, roughly diced
• 200 g cherry tomatoes, sliced in half
• 1 tbsp parsley, finely diced
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 2 cups mixed grains, pre-cooked
• 2 bunches asparagus, pre-blanched
• 2 handfuls baby spinach
• Store-bought romesco dip (capsicum dip)
• 1 medium Hass avocado
• ½ bunch parsley leaves
• 1 tbsp sherry vinegar (or lemon juice)
• 2 tbsp olive oil
• Pinch salt and pepper
• Nuts or seeds of your choice (e.g. pepitas)
• Lemon wedges