Arugula and Chicken Bowl
ready in 45 min.
The base of arugula and chicken provide a ton of nutrients and protein, but hardly any fat.
You can add other fresh vegetables of your choice to make this bowl more filling and nutrient-dense.
Author of this recipe:
Cook the orzo in boiling, salted water until al dente.
Season the chicken with salt and pepper. Heat 2 tbsp of oil in a pan and saute until golden brown.
Drain the pepper and slice into thin strips.
To make the vinaigrette, whisk together the lemon juice and 4 tbsp of the oil, Season with salt and pepper.
Pour the orzo into a colander and drain well. Allow to cool to lukewarm. Mix with the rocket and pepper. Place into bowls.
Divide the meat among the bowls and serve drizzled with the vinaigrette.