Healthy Winter Lunch Bowl Recipe

Make these healthy winter lunch bowls ahead of time to have your work lunches ready and waiting! Lunch prep done.

Healthy Winter Lunch Bowl Recipe

Prep time: 20 mins

Cook time: 30 mins

Total time: 50 mins
Serves: 1
Dietary preferences: Gluten-free

Ingredients:

• 1 chicken breast
• 2 tbsp olive oil
• sea salt and ground black pepper, to taste
• 90g broccoli, florets and stems roughly chopped
• 1 garlic clove, crushed
• Juice and zest of ½ lemon
• 1 tbsp chopped fresh parsley
• 1 small handful baby spinach leaves, roughly chopped
• ¼ small red onion, finely sliced
• 150g tinned chickpeas, drained and rinsed
• 1 medium orange, peeled and cut into pieces
• 10g flaked almonds, raw or toasted
• arils from ¼ pomegranate
• 1 tbsp chopped fresh mint
• ¼ avocado, sliced

Dressing:

• 2 tbsp low-fat plain yoghurt
• 1 tsp Dijon mustard
• 1 tsp honey
• sea salt and ground black pepper, to taste

Method:

1. Preheat the oven to 190°C (375°F) and line a baking tray with baking paper.

2. Rub the chicken with 1 tablespoon of oil and season with salt and pepper. Place the chicken on the lined baking tray.

3. Roast the chicken in the oven for 15 minutes, turning once halfway through the cooking time. Remove from the oven.

4. Place the broccoli, remaining oil, garlic, salt and pepper in a bowl and toss gently, ensuring that the broccoli is evenly coated. Transfer the broccoli to the lined baking tray with the chicken. Roast in the oven for a further 8 minutes until the broccoli is tender and the chicken is cooked through.

5. Transfer the chicken to a plate and set aside to rest. When cool enough to handle, slice the chicken into bite-sized pieces.

6. Transfer the broccoli to a large bowl, stir through the lemon juice, lemon zest and parsley. Set aside to cool.

7. To make the dressing, whisk the yoghurt, mustard, honey and 1 tablespoon of water together in a small bowl. Season with salt and pepper, if desired.

8. Add the chicken, spinach, onion, chickpeas, orange pieces, flaked almonds, pomegranate arils and mint to the bowl containing the broccoli. Drizzle over the dressing and toss gently to combine.

9.To toast the almonds, heat a non-stick fry pan over medium heat. Add the flaked almonds and cook for 3-5 minutes or until fragrant and lightly toasted, stirring or shaking the pan constantly. Remove from the heat and transfer to a heatproof bowl.

10. To serve, place the salad into a serving bowl and top with the sliced avocado. Enjoy!

Interested in some other healthy recipes that look fantastic in a bowl? Check out my buddha bowl recipe or my chickpea salad recipe.