Eats by Keeks

Roasted Chicken Power Bowl

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Being a personal trainer in the city, I often gravitate towards quick and healthy lunches, and this bowl is no exception. It’s inspired my favorite bowl at a place called Eat Little Beet in Midtown NYC.

But being that were still in quarantine and cooking everything instead of ordering out, I decided to make my own bowl similar to the one at Little Beet. Between all the different ingredients and textures it’s one bowl that will leave you feeling super satisfied!

  • Roasted Chicken
  • Avocado Hummus
  • Brussel Sprout “Slaw”
  • Sweet n Spicy Sunflower Seeds
  • Pickled Red Onions

All these smaller components from the avocado hummus to sunflower seeds, go so well not only with each other, but in so many other dishes as well! One of my favorite ways to enjoy the hummus is spread over some toast with the pickled onions in the morning for a quick and easy breakfast or snack!

Watch how it’s all made:

Roasted Chicken Power Bowl

Print Recipe
Servings: 4 bowls
Course: Main Course
Ingredients Method

Ingredients
  

Pickled Red Onions
  • 1 red onion
  • ½ cup apple cider vinegar
  • 1 tbsp granulated sugar
  • 1.5 tsp salt
  • 1 cup warm or hot water
Roasted Chicken
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • ½ – 1 tsp seasoning salt
  • ½ tsp smoked paprika
  • 1 tsp dried oregano
  • ground black pepper to taste
Avocado Hummus
  • 1 avocado
  • 1 (13oz) can chickpeas, drained
  • 1-2 tbsp garlic, minced
  • juice of 1-2 limes
  • 1-1 ½ cups cilantro
  • 2-3 tsp sesame oil
  • ½ cup olive oil
  • salt and pepper to taste
Roasted Sunflower Seeds
  • 1 cup sunflower seeds
  • 2 tbsp honey or maple syrup
  • ½ tsp chilli powder
  • ¼ tsp cinnamon
  • ½ tbsp coconut sugar or to taste
  • salt to taste
Shaved Brussel Sprout "Slaw"
  • ½ lb (8oz) brussel sprouts
  • ¼ cup dried cranberries
  • ¼ cup grated parmesan cheese
  • dressing – I used Italian
To Serve
  • mixed greens or greens of choice

Method
 

Pickled Red Onions
  1. Cut off one end of the onion and peel skin off.
  2. Thinly slice onion using a mandoline or sharp knife, and place rings in a jar.
  3. In a bowl, combine vinegar, sugar, salt and water. Stir to dissolve.
  4. Pour over onions, cover and let sit in fridge for at least 90 minutes before serving.
Roasted Chicken
  1. Mix all seasonings together.
  2. Pound chicken breast into an even thickness then cut breast in half and place on a lined baking sheet.
  3. Season meat on both sides and bake in the oven at 375 for about 20 minutes or until internal temperature reaches 165 degrees.
Avocado Hummus
  1. Combine all ingredients (starting with the lesser amount listed) except oil in a food processor or blender.
  2. Start blended and gradually add in olive oil until smooth. Taste and adjust to liking.
Roasted Sunflower Seeds
  1. Mix honey, chilli powder and cinnamon in a small bowl. Add in sunflower seeds and mix until evenly coated.
  2. Spread out into a single layer onto a lined baking sheet.
  3. Bake at 375 for 8-10 minutes stirring half way.
  4. Return to bowl and mix with coconut sugar and salt to taste.
Shaved Brussel Sprout "Slaw"
  1. Thinly slice brussels using a mandoline or sharp knife, and place into a medium sized bowl.
  2. Add in cranberries and cheese. Pour in dressing and mix.
To Serve..
  1. Fill a bowl with greens of your choice. And top with chicken, pickled onions, hummus, sunflower seeds and brussels.