Chicken Veggie Bowl

Recipes

Serves: 2 | Serving Size: 1 Bowl

Total Time: 55 min | Prep: 10 min | Cook: 45 min

The whole grain goes in the bottom and it is topped by protein, veggies, and then a swirl of dressing.

Ingredients:

2 cups roasted Brussels sprouts
2 cups cooked brown rice
2 cups diced roasted chicken breast
2 cups roasted carrots
2 cups fresh arugula
1 tablespoon balsamic vinegar
1 tablespoon Extra virgin Olive Oil
dash of pepper and Himalayan salt

Directions:

Arrange the ingredients in a bowl so that the rice is on the bottom with the chicken in the middle and the roasted vegetables on top. Serve hot.
Roasting: Roast the chicken in a 350 degree oven for one hour.
Add the lightly oiled vegetables after 15 minutes of roasting and roast all together until they are done.

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CHEF'S TIP:

Always go light on the dressing so you do not add a lot of calories. If you're getting a store-bough dressing, always remember to read the ingredients and target any red flags, like sugar, coloring or gluten - these should not be a part of your dressing.

You can easily make one dressing using oil, vinegar or lemon juice, and grated ginger or fresh herbs.