When you’re looking for a dinner or lunch that comes together quickly, this one is it. Use leftover or rotisserie chicken to whip this up even faster. Served warm or cold, it’s a filling, healthy meal you can count on when you need it the most.
Not only is this meal simple, but you’re basically eating a rainbow in a bowl.
Why is that important?
The colors of fruits and vegetables can tell you a lot about the vitamins and minerals contained inside. When you “eat the rainbow,” meaning you have a bunch of different colors on your plate, it’s an easy way to know that you’re getting a good micronutrient boost.
Phytochemicals are what give the rich colors, textures, and smells to your favorite fruits and vegetables. Phytochemicals, also sometimes referred to as phytonutrients, are constituents found in plants. Some phytochemicals have been shown to have beneficial health properties. For example, red bell peppers contain phytonutrients that possess high antioxidant power. Carrots have phytonutrients (specifically lutein and zeaxanthin) that help fight off macular degeneration.
Phytonutrients help make up the certain vitamins that can be found in fruits and vegetables. In a very general sense, yellow and orange produce (like bell peppers and lemons) contain high amounts of vitamin A and vitamin C. Green veggies and fruits contain vitamins B, E, and K while purple can signal the presence of vitamin C and K.
This salad will load down your bowl with all kinds of vitamins and minerals…and it tastes great too! What could be better?
Chicken and Vegetable Bowl
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 2 Bell peppers any color, sliced
- 1 Red onion sliced
- 4 cups Spinach chopped
- 1/2 cup shredded carrots
- 2 tablespoons Lemon juice
- 1/2 cup Chopped fresh parsley
- 2 cups cooked and shredded chicken breast
- Sprouts or microgreens for garnish
- Sea salt and fresh ground pepper to taste
Heat the oil in a heavy bottomed skillet over medium heat. Add the garlic, peppers, and onion and cook until softened. Add the spinach and carrots and cook until spinach is wilted. Add the parsley and lemon juice and turn off heat.
Stir the chicken into the vegetables and serve topped with the sprouts.
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