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