Servings

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

Ingredients

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

Instructions

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 https://insidekarenskitchen.com/chicken-vegetable-rice-bowls/