Summer Harvest Bowl
Loaded with colorful ingredients, this healthy Summer Harvest Bowl recipe is a tasty and light meal to enjoy…
Ingredients
- 2 large (½ avocado per bowl) avocados, stones removed, peeled, and cubed tips & tricks
- 2 tbsp. freshly squeezed lime juice tips & tricks
- 2 large chicken breasts, cubed
- 1 ½ tbsp. olive oil tips & tricks
- ground Himalayan pink salt, to taste
- freshly ground mixed peppercorns, to taste
- 1 tbsp. ginger, minced
- 2 large cloves garlic, pressed
- 1 tbsp. fresh thyme leaves (substitute 1 tsp. dried thyme leaves), finely chopped tips & tricks
- 1 tbsp. fresh rosemary (substitute 1 tsp. dried rosemary), finely chopped
- 12 cups (3 cups per bowl) Romaine lettuce, torn tips & tricks
- 2 cups (½ cup per bowl) red caggabe, thinly sliced
- 1 ⅓ cups (⅓ cup per bowl) sharp Cheddar cheese, cubed tips & tricks
- 1 cup (¼ cup per bowl) red onions, finely chopped tips & tricks
- 2 cups (½ cup per bowl) cherry tomatoes, washed and halved tips & tricks
Directions
- In a bowl, add avocados and squeezed lime juice. Toss to coat and set aside.
- In a skillet over medium heat, pour in oil, and when it starts shimmering, add chicken cubes; season with salt and pepper. Sauté until halfway cooked.
- Add ginger and garlic. Sauté the ingredients until the meat is almost done. Add thyme and rosemary; cook until the chicken cubes are no longer pink; remove from the heat.
- To assemble…Placelettuce at the bottom of the bowls. Divide the bowls into 6 sections, and placechicken cubes in the first one. Next to them, add red cabbage, followed bycheese, red onions, avocados cubes, and cherry tomatoes.
- Drizzle on either Creamy Cilantro-Lime dressing or Creamy Poppyseed Dressing.