Chicken Power Bowls

Ingredients

1 lb CHICKEN BREASTS, BONELSS, SKINLESS
SEA SALT AND PEPPER, to taste
8 cups BABY KALE & SPINACH MIX (or mixed greens)
6 oz FRESH BLUEBERRIES
1 SEEDLESS or REGULAR CUCUMBER, sliced
20 BABY CARROTS
15 oz can GARBANZO BEANS (CHICKPEAS), rinsed & drained
4 tsp RAW SUNFLOWER SEEDS
1 large AVOCADO, chopped lemon vinaigrette:
2 tbsp OLIVE OIL, EXTRA VIRGIN
1 LEMON, juiced
1 tsp HONEY, PURE or RAW
1/4 tsp ROSEMARY, DRIED, crushed

Method
  1. Cook chicken breasts (fresh or frozen) with sea salt and pepper in a crock pot or oven bake (350 F degrees for 20-25 minutes in a covered baking dish sprayed with cooking spray). 
  2. Shred chicken. 
  3. Whisk 2 T. olive oil, juice from 1 lemon, honey, rosemary, sea salt and pepper in a measuring cup. 
  4. Layer 2 cups spinach and kale mix in a large bowl with 2 oz blueberries, about 2/3 cup garbanzo beans, 1/4 of the cucumber, 5 carrots, 1/4 of the avocado, drizzle of vinaigrette, 1 tsp sunflower seeds and additional sea salt and pepper, if desired. Makes 4 bowls. 
Serving size one bowl.

VARIATIONS: Add raspberries or blackberries, cherry tomatoes or other favorite vegetable