Nourishing Recipes
Chicken Veggie Bowl
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:
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2 cups roasted Brussels sprouts
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2 cups cooked brown rice
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2 cups diced roasted chicken breast
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2 cups roasted carrots
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2 cups fresh arugula
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1 tablespoon balsamic vinegar
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1 tablespoon Extra virgin Olive Oil
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dash of pepper and Himalayan salt
Directions:
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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.
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Roasting: Roast the chicken in a 350 degree oven for one hour.
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Add the lightly oiled vegetables after 15 minutes of roasting and roast all together until they are done.
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.
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This delicious salad is great for lunch or dinner. You can make it fast if you have leftover chicken! We used the cooked chicken strips from Trader Joe's
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Using garbanzo flour makes a great meatless meatball. Garbanzo flour is high in fiber and when it is cooked in the tomato sauce it is terrific. No one will ever know!
