Last month I looked through my mom’s February issue of Real Simple magazine and was intrigued by all of the recipes for “Super Bowls.”  I tried to take notes but they all looked so good, I just had to buy the issue!  I knew once I was able to break away from my standard chicken, broccoli and kabocha lunch, I would have to make one of these bowls.  This health bowl is packed with different textures and flavor.  From the zest of the carrots, to the creamy mouth-feel of the farro… this might just be what I eat for the next 3 weeks straight! 😉

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Chicken Farro Health Bowl
Inspired by Real Simple
INGREDIENTS:
3-4 chicken tenders, cooked and shredded
1 cup farro, cooked
2 cups power greens
1/2 cup lemony carrots (see recipe below)
1/2 cup sautéed mushrooms
1/2 cup snap peas, chopped
1/4 avocado, sliced
1 handful walnuts
2 Tbsp. mustard vinaigrette (see recipe below)
DIRECTIONS:

  1.  Layer all ingredients together.  Toss with mustard vinaigrette.

Lemony Carrots
from Real Simple
INGREDIENTS:
1 lb baby carrots
1 lemon, sliced
2 Tbsp. olive oil
Salt & pepper, to taste
DIRECTIONS:

  1. Preheat oven to 425 degrees F.
  2. Toss baby carrots and lemon with the olive oil.  Season with salt and pepper.
  3. Cook until tender, about 20-25 minutes.

Mustard Vinaigrette
from Real Simple
INGREDIENTS:
1/3 cup olive oil
2 Tbsp. red wine vinegar
1 Tbsp. dijon mustard
Salt & pepper
DIRECTIONS:

  1. Whisk all ingredients together.  Season with salt and pepper.

February – Thing Two: Make new lunches
See: Three Things – February l February – Thing One

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