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Chicken bowl

Chicken Vegetable Bowl


6 servings [1 serving = ½ cup of protein (chicken, cheese, egg) and ¼ cup of vegetables]


Chicken Vegetable Bowls

  • 4 cups baby spinach
  • 2 cups cooked, moist, skinless chicken, shredded
  • 1 cup green beans, chopped and microwaved until tender
  • 1/2 cup reduced-fat feta cheese, crumbled
  • 1/2 avocado, sliced
  • 2 hard-boiled eggs, sliced
  • 1/4 cup red onion, chopped
  • sea salt and fresh ground pepper to taste

Light Lemon Dressing

  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white wine vinegar
  • 1 clove garlic, minced
  • 2 teaspoons agave nectar or honey
  • sea salt and fresh ground pepper to taste


  1. Divide spinach and chicken into 6 bowls. Arrange green beans, feta cheese, avocado, egg slices, and red onion.
  2. For the dressing: Whisk together olive oil, lemon juice, vinegar, garlic, agave nectar or honey, salt, and pepper in a small jar or container.
  3. Drizzle 1 teaspoon dressing over each bowl and season with sea salt and pepper, to taste. Serve immediately.

Nutrition Information

Chicken Vegetable Bowl
Calories: 146 | Total Protein: 17.5g | Total Carbs: 4.2g  | Total Fat: 6.7g

Light Lemon Dressing (8 servings)
Calories: 60 | Total Protein: 0.1g | Total Carbs: 1.2g  | Total Fat: 6.3g

Adapted with permission from

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