Description
A great way to plan ahead for a quick and healthy lunch at home or on-the-go!
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 1 tablespoon McCormick Perfect Pinch Garlic and Herb Seasoning
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 3 red peppers, cut into large strips with seeds and stem removed
- 4 cups cooked farro
- 4 cups baby spinach
- 1 cup feta cheese, crumbled
- 4 tablespoons salted, roasted sunflower seeds
Whipped Avocado Cream
- 2 avocados, peeled and pit removed
- 1 tablespoon fresh lime juice
- 1 tablespoon honey
- 1/2 teaspoon McCormick Perfect Pinch Garlic and Herb Seasoning
- 4–5 tablespoons extra virgin olive oil
Instructions
- Place chicken breasts into a plastic resealable bag along with the seasoning, olive oil and lemon juice. Allow to marinate in the refrigerator for 4-6 hours.
- Preheat the grill to 350-375 degrees. Oil the grates to prevent the chicken from sticking. Grill the chicken until cooked though or about 7-10 minutes per side depending on the thickness of the chicken breast.
- While the chicken is grilling, add the red peppers to the grill until they are just beginning to soften, about 3 minutes per side.
- To assemble a power bowl, I like to chop the chicken, peppers and spinach into bite sized pieces before dividing four ways and mixing in the farro, feta cheese, sunflower seeds, and Whipped Avocado Cream.
Whipped Avocado Cream
- Place avocados, lime juice, honey, and seasoning in the food processor or blender and process until smooth. Drizzle in olive oil slowly while processing until you have a smooth, creamy consistency.
Nutrition
- Serving Size: 1 Bowl
- Calories: 1155
- Sugar: 19g
- Sodium: 954mg
- Fat: 62g
- Saturated Fat: 14g
- Unsaturated Fat: 44.4g
- Trans Fat: 0g
- Carbohydrates: 97g
- Fiber: 21g
- Protein: 63g
- Cholesterol: 135mg
