Chicken Vitamin Bowl with Pomegranate
A visually stunning and delicious lunch!
This chicken recipe was inspired by a small leftover portion of cooked pasta and roasted chicken breast. That’s how it can be prepared in just 5 minutes. However, if you don’t have leftovers, measure out 50 g of dry durum fusilli per serving. Dice the chicken breast, season it with roasted chicken spice salt, and cook it in a pan with olive oil. Use 110 g of cooked chicken per serving.
Except for the lettuce leaves, chop everything into small cubes and arrange them in the bowl this way. This is what makes it truly visually appealing. The harmony of flavors and the crunchy texture are brought together by the pomegranate seeds. Don’t leave this out under any circumstances, as it turns this chicken vitamin bowl into a real culinary experience. Not to mention the high vitamin C content of pomegranate.
Chicken Vitamin Bowl with Pomegranate
Ingredients
- 50 g durum fusilli (weighed dry)
- 110 g roasted chicken breast (chicken breast diced, seasoned with roasted chicken salt and cooked in olive oil)
- 25 g baby gem lettuce (aka little gem lettuce)
- 20 g bell pepper
- 20 g cucumber
- 40 g Greek yogurt
- 10 g pomegranate seeds
- 1 pinch dried, crumbled basil
Instructions
- Take a nice bowl and layer the ingredients in the following order:50 g durum fusilli110 g roasted chicken breast25 g iceberg lettuce20 g bell pepper20 g cucumber40 g Greek yogurt10 g pomegranate seeds1 pinch dried, crumbled basil
Calories and macros
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