Healthy Lunch Idea: Chicken Nourish Bowl | Cafe-Inspired Tangy Dressing #Healthylunch, #nourishbowl

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: goat cheese

Cottage cheese is lower in fat and calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

Cook brown rice according to package instructions.

Wash all vegetables and start prepping them, beginning with the kale.

Remove the stems from the kale by holding the stem and sliding your hand down to let the leaves fall off.

Chop the kale into small pieces and place them into a bowl.

Add 1 tbsp of lemon juice and 2-3 tsp of olive oil to the chopped kale and massage for 2-3 minutes to soften it, then let it sit.

Chop 100 g (3.6 oz) of cherry tomatoes in halves.

Shred 75 g (2.6 oz) of red cabbage.

Return to the kale, add a pinch of salt, and massage a little more.

Optionally add spinach, alfalfa sprouts, and half of an avocado to the bowl.

Microwave 1 cup of frozen edamame with a pinch of salt and 1 tbsp of water according to package instructions.

Slice the chicken breast in half horizontally to ensure it cooks quickly and evenly.

Season the chicken with olive oil, salt, pepper, and dried oregano on both sides.

Prepare the dressing in a mason jar by combining 4 tbsp of freshly squeezed lemon juice, 3 tbsp of honey, 4 tbsp of Dijon mustard, 1/4 tsp of garlic powder (or 1 clove of minced garlic), and 1/4 tsp of salt and black pepper. Adjust seasoning to taste.

Heat 1 tbsp of olive oil in a stainless steel skillet over medium-high heat until hot.

Cook the chicken for about 4 minutes on one side without flipping, then flip and cook until well browned and cooked through, reaching an internal temperature of 160-165°F (74°C).

Transfer the chicken to a clean cutting board and let it rest for 5 minutes before slicing.

Assemble the nourish bowl by topping it with the cooked chicken breast.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens