Name: Chicken Breast Power Bowl with Dijon Vinaigrette
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 5 oz canned chicken breast; 1 large egg; 2 cups baby spinach; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 0.25 whole avocado; 1 stalk celery; 1 stalk green onion; 0.25 cup non-fat Greek yogurt; 1 tbsp Dijon mustard; 0.5 tbsp extra virgin olive oil; 1 tbsp apple cider vinegar; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

470 calories

Protein: 53g; 43% of calories
Carbs: 17g; 14% of calories
Fat: 23g; 43% of calories

Instructions

Prep 10 min · Cook 10 min

Place the egg in a small saucepan and cover with water; bring to a boil, then cover, remove from heat, and let sit for 9 minutes before peeling.
Drain the canned chicken breast thoroughly and flake it into bite-sized pieces using a fork.
In a small bowl, whisk together the Greek yogurt, Dijon mustard, olive oil, apple cider vinegar, salt, and pepper until smooth.
Chop the celery, slice the green onion, halve the cherry tomatoes, and dice the cucumber and avocado.
Arrange the baby spinach in a large bowl and top with the flaked chicken, boiled egg, and prepared vegetables.
Drizzle the creamy Dijon vinaigrette over the bowl and toss gently to combine before serving.

Nutrition

Ingredients

Instructions

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