Bowl meals build texture and flavor with layers of nutritious ingredients. Since there’s no center stage in a bowl, a small portion of meat travels far, putting more emphasis on the vegetables and whole grains. The avocado sauce pulls it all together with irresistible creaminess. This nutrient-packed bowl covers 100% your daily goal for immune-boosting vitamin C, and over one-quarter of your daily potassium needs.
2 (4-oz.) boneless, skinless chicken breasts
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 garlic clove, minced
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
2 teaspoons olive oil
2 cups coarsely chopped lacinato kale
1/2 cup Parslied Brown Rice Pilaf
2 teaspoons fresh orange juice
2 tablespoons Green Goddess Avocado Sauce
1/4 cup navel or blood orange slices
Added sugars 0g
Calcium 11% DV
Potassium 26% DV
How to Make It
Combine chicken, lemon juice, mustard, garlic, salt, and pepper in a large ziplock plastic bag; seal. Chill 1 hour, or let stand at room temperature 30 minutes.
Heat oil in a large nonstick skillet over medium-high. Add chicken, and cook until a thermometer inserted in thickest portion registers 165°F, about 4 minutes per side; transfer to a cutting board.
Reduce heat to medium. Add kale to pan, and cook, stirring occasionally, until softened, about 3 minutes. Stir in pilaf and orange juice; cook, stirring often, until heated through, about 1 minute.
Place kale mixture in a bowl. Slice 1 chicken breast into strips (reserve remaining chicken for Day 2 Lunch); place on kale mixture. Top with Green Goddess Avocado Sauce and orange slices.
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