Cooking Light
Active Time
10 Mins
Total Time
20 Mins
Yield
Serves 4 (serving size: 1 container and 2 Tbsp. dressing)

Use a Middle Eastern bean salad from the specialty grocery store and microwaveable farro to add protein, fiber, and texture to these high- protein lunch bowls. To cut down on prep time, use grilled chicken breasts from the grocery refrigerated section and bottled balsamic vinaigrette.

How to Make It

1. Prepare farro in the microwave according to package directions. Allow to cool for 5 minutes, then transfer to a bowl and stir in bean salad; set aside.

2. Place 2 tablespoons vinaigrette into each of 4 small lidded containers and refrigerate for up to 4 days.

3. Divide spinach among 4 single- serving lidded containers. Top each with one-fourth of the farro-bean salad mixture, one-fourth of the sliced chicken breast, and 2 tablespoons feta. Seal containers and refrigerate for up to 4 days. Add vinaigrette and toss just before serving.

Also appeared in: Cooking Light, February, 2022,Carb-Smart Recipes