Bowls, Bowls, Bowls

Chicken for the Week

Bake about 3 lbs of boneless skinless chicken breast with mild seasoning. Examples: olive oil, garlic, lemon juice & salt OR olive oil, garlic, salt & an combination of basil, sage, thyme, oregano (dried or fresh).

Individual Bowls

Add sliced chicken (noted above) to various bowls throughout the week...

Bowl #1: Burrito Bowl = black beans, roasted cumin-spiced cauliflower, thinly sliced raw cabbage & bell peppers, diced tomatoes & onions, guacamole or sliced avocado. Carb could be corn tortillas on the side or at the base of the bowl add brown rice or riced cauliflower. Drizzle everything with lime juice and more salt if needed.

Bowl #2: Pasta Bowl = Base of bowl is either whole wheat pasta or cooked spaghetti squash, next layer is tomato sauce or pesto, then steamed brocolli, finally sliced chicken with a sprinkle of parm cheese on top.

Bowl #3: Mediterranean Bowl = diced tomatoes & cucumbers, roasted peppers (*see below), roasted chickpeas (*see below), hummus (see other recipes), tzatziki (see other recipes). Carb could be pita bread on the side or at the base of the bowl add couscous. Drizzle everything with lemon juice & zatar. * Roasted peppers: place whole peppers on baking sheet and broil each side until charred. Have peppers rest in a covered bowl for about 20 minutes. Peel off skin under water since can be quite hot still. Thinly slice.

* Roasted Chickpeas: place a can of rinsed & dried chickpeas on a baking sheet. Drizzle with olive oil and sprinkle on zatar & salt. Bake at 350 degrees for about 20 minutes or until lightly toasted.