Fall Harvest Bowl & Maple Tahini

Ingredients:

  • 1 Cup Red Quinoa

  • 2 Cups Chicken broth

  • 5 Cups Arugula

  • 5 Slices Bacon

  • 1.5 lb Chicken Breast, sliced

  • 1 tsp Garlic Powder

  • 1 tsp Onion Powder

  • Salt & Pepper to taste

  • 1/4 Cup Raw Pumpkin Seeds

  • 1/4 Cup, Dried Cranberries

  • 1 Cup Low Fat Feta Cheese

For the Dressing

  • 1 Tbsp Maple Syrup

  • 1/4 Cup Tahini

  • 2 Tbsp Lemon juice

  • 1 tsp Garlic Powder

  • 3-4 Tbsp Water


Directions:

  1. In a medium pot, add 2 cups of chicken broth to 1 cup of Quinoa. Bring to a boil uncovered. Then, cover and place on medium for 18 minutes. Once cooked, gradually add in arugula, salt & pepper to taste. Set aside.

  2. In medium skillet over medium heat, cook 5 slices of bacon. Set aside once cooked.

  3. Slice chicken breast & season with garlic and onion powder. Add to skillet with remaining bacon grease & cook for 7-8 minutes, until no longer pink.

  4. For the dressing, add all ingredients to small bowl & mix until combined. If mixture is too thick, add 1 Tbsp water at a time until thinned.

  5. Evenly distribute quinoa and chicken into 5 separate containers. Top with crumbled bacon, pumpkin seeds, dried cranberries and feta. Top with maple tahini dressing.


Nutrition Information: (Makes 5 Servings) 494 Calories, 22g Fat, 31g Carb, 44g Protein

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