Kitchen Adventures || Green Machine
The sun is shining again! I couldn’t believe it Monday when we went ALL DAY with no rain! I knew I had to go get in the river though, so I took my workout outside. I ran from home to the river, did some rounds of Cindy on a playground, and then jumped in that cold clear water and forgot about everything else for a bit!
I made it down there before everyone was getting out of school and work so I had the place nearly to myself. Being down there, surrounded by green life, being submerged in a life source… Man, it’s one of my favorite things.
Speaking of green life… ya like that smooth transition? 😉 Anyway, this week’s recipe is full of all kinds of good green stuff. This recipe is a variation of a simple concept that has endless possibilities. Very basically, this is a grain bowl. A grain bowl is layered with some sort of grain of your choice, a protein, and any combo of your favorite veggies! I’ve done many versions in the past, but I really love how this one turned out so here we go! I don’t go by a particular recipe when I make these so take these measurements with a grain of salt.. (or more to taste 😉 )
Green Machine Grain Bowl
1.5 lb Skinless Boneless Chicken Breast
2 cups (cooked) grains of your choice – I used a mix of brown rice, freekah, quinoa, and bulgar to complete 2 cups cooked
1 15 oz can of chickpeas
3 cups raw spinach
3 cups raw arugula
2 pears – pre-sliced OR slice upon serving
4 stalks of celery – chopped
1 bunch green onions – chopped
1 cup chopped walnuts
1-2 TBSP Lemon Pepper Seasoning – if you struggle with finding one that does not have added sugar, make your own!
Olive oil and lemon juice to drizzle (or you can use a lemon vinaigrette dressing if you prefer!)
Coat your chicken breast in olive oil and season generously on both sides with lemon pepper seasoning. Cook it up however you like! Sometimes I’ll bake mine in the oven at 350 for about 25 minutes (or until cooked through) but this time, I cooked in in a skillet on the stove. Either way… season those puppies up and make them not raw..
You should have about 2 cups of cooked grains. If you measure out two cups dry you’ll end up with way too much. Check the packaging of whatever you choose to use and it will give you proper measurements.
Rinse and drain your chickpeas. *Optional* You can saute these in a skillet to give them a bit of a toasty flavor.
The rest is easy! This amount made 4 bowls for us. Divide your grains (about 1/2 a cup per bowl), chickpeas, and chicken into 4 bowls. This will be the “hot” ingredients.
I just used zip locks for the “cold” ingredients. Divide your spinach, arugula, celery, and green onions into 4 separate containers. As for the pears, I’d suggest you leave them whole until you’re ready to eat, but you CAN pre-slice and put them in a separate container.
HOT STUFF COLD STUFF ASSEMBLED
Heat your bowl with the “hot” stuff. Then you can assemble right in the bowl if it’s large enough. Mine aren’t so I transfer it to a plate, dump the bag of “cold” stuff on it. Add the pears, sliced avocado, and walnuts and then drizzle either with your lemon vinaigrette or just a little olive oil and lemon juice and chow down!
Like I said, the beauty of a grain bowl is that there are endless combinations. It’s easy to cook, easy to assemble, and easy to clean up. I was so happy with the way this one turned out. I know I’ll be making it again soon.