Fresh Power Bowl
A balanced, satisfying power bowl made with crisp fresh vegetables, golden pan-seared chicken, seasoned white beans, crunchy walnuts, and a creamy herby yogurt dressing. Packed with protein, fiber, and healthy fats to support steady energy, lean muscle, and feeling full without heaviness.
Equipment
- Baking sheet
- Skillet
- Knife
- Cutting board
- Mixing Bowl
- Small bowl
- Whisk
- Measuring cups/spoons
Ingredients
Bowl
- 1 c Raw Carrots sliced, thin
- 1 c Roasted Bell pepper any color
- 1 c Sugar snap peas raw, or lightly steamed
- 1 Cucumber chopped
- 1 Apple chopped or sliced
- 2 tbsp Walnuts chopped
- 1-1½ c Chicken Tenders pan seared and sliced
- 1 tsp Minced garlic
- 1 c White beans seasoned and heated
Herby Yogurt Dressing
- ½ C Plain Greek yogurt
- 1 tbsp Lemon juice
- 1 tsp Extra Virgin Olive Oil
- 2 tbsp Chopped fresh herbs parsley, basil, cilantro
- 1 tsp Honey
- Pinch Salt
- Black pepper to taste
Instructions
- Preheat oven to 400°F. Slice bell peppers and roast on a baking sheet for 15–18 minutes until slightly softened and lightly caramelized.
- Heat a lightly oiled skillet over medium heat. Pan-sear chicken tenders until golden brown and cooked through. Let rest, then slice.
- Season cooked white beans with salt, pepper, garlic powder, or herbs if desired.
- Thinly slice carrots, chop cucumber, slice apple, and roughly chop walnuts.
- Snap peas can be eaten raw for maximum crunch. For a softer texture, lightly steam for 2–3 minutes or quickly sauté. Avoid overcooking.
- In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, herbs, honey (optional), salt, and pepper until smooth. Add a small splash of water if needed to thin.
- Add carrots, roasted peppers, snap peas, cucumber, apple, chicken, white beans and garlic to a bowl.
- Sprinkle chopped walnuts over the top.
- Drizzle with herby yogurt dressing and toss lightly if desired.
