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Orange Caesar Chicken Bowl

This orange caesar chicken bowl is as yummy as it sounds. For sure on of the go-to summer salad bow that’s fresh, easy, and delicious.

 

Ingredients

Ingredients
Servings:
g
Boneless Chicken Breast
g
Baby Leaf Salad
g
Fresh Herbs (Parsley, Dill)
g
Premade Hummus
g
Parmesan Cheese
tbsp
Olive Oil
Salt & Pepper to taste
Garlic Clove
tbsp
Orange Juice
tsp
Orange Zest
tbsp
Apple Cider Vinegar
tsp
Dijon Mustard
Anchovy Fillets
tbsp
Lemon Juice
tbsp
Agave Syrup
tbsp
Olive Oil
Salt & Pepper to taste
Calories
per serving
416
Carbs
17
Protein
41
Fat
20

Instructions

Preparing In The Kitchen
  1. Rinse the chicken breasts under cold, running water and pat dry with a paper towel. Then cut in half at an angle, cover with baking paper and plate. Season well with salt and pepper.
  2. Heat the oil in a pan and sear the chicken on both sides for 4-5 minutes.
  3. For the vinaigrette, peel the garlic clove. Place all the ingredients in blender except olive oil and blend until well combined, in the end slowly add olive oil and blend for few more seconds.
  4. Wash the spinach and shake dry.
  5. Once all is done you are ready to create your bowls. Among 2 bowls spread spinach, herbs, spoon the hummus, add chicken slices and in the end drizzle with vinaigrette and sprinkle with parmesan slices. Season with salt and pepper.

Preparing In The Kitchen
  1. Rinse the chicken breasts under cold, running water and pat dry with a paper towel. Then cut in half at an angle, cover with baking paper and plate. Season well with salt and pepper.
  2. Heat the oil in a pan and sear the chicken on both sides for 4-5 minutes.
  3. For the vinaigrette, peel the garlic clove. Place all the ingredients in blender except olive oil and blend until well combined, in the end slowly add olive oil and blend for few more seconds.
  4. Wash the spinach and shake dry.
  5. Once all is done you are ready to create your bowls. Among 2 bowls spread spinach, herbs, spoon the hummus, add chicken slices and in the end drizzle with vinaigrette and sprinkle with parmesan slices. Season with salt and pepper.

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