Protein Power Bowls

Ingredients

2 cups chicken stock

1 tbsp minced herbs (We use a combination of cilantro, parsley and thyme)

1 tsp salt

1/4 tsp black pepper

1/4 tsp red pepper flakes

1/4 tsp cumin

2 cups cooked, shredded chicken (leftover smoked chicken or a rotisserie chicken work great)

1 cup firmly packed, chopped fresh kale

1-15 oz. can black beans, drained and rinsed

2 sweet potatoes (baked, peeled and cubed)

1 cup roasted or sautéed vegetables (see below)

1 cup cooked quinoa (prepared according to package directions)

1/2 cup Queso Fresco cheese

2 green onions, minced 4 eggs, poached*

Cilantro leaves for garnish

1 red pepper, ¼-inch slices

1 yellow pepper, ¼-inch slices

1 medium sweet onion, ¼-inch slices

1 Poblano or jalapeño pepper (optional), ¼-inch slices

2 tbsp olive oil

Salt and pepper

Directions

Combine chicken stock, herbs, salt, pepper, red pepper flakes and cumin in a medium saucepan. Bring to a boil and reduce heat to medium. Add the chicken and allow to simmer for 5 minutes. Next, add the black beans and kale. Continue to simmer until the kale wilts slightly, about 5 minutes.
Divide the sweet potatoes, vegetables and quinoa evenly between 4 serving bowls. Then ladle the chicken, beans and kale on top of the mixture in the serving bowls. Be sure to use all of the broth. Top with the cheese and minced green onion. Add the poached egg on top and garnish with cilantro leaves. This recipe can be served for breakfast, lunch or dinner, and makes great use of leftovers or advanced meal prepping.

Notes

*To learn how to make poached eggs, check out American Egg Board's "How to Poach an Egg" video.

**Roasted Vegetables – Place all vegetables in a bowl. Coat with oil and add salt and pepper to taste. Evenly distribute vegetables on a baking sheet. Bake in a 350°F oven for 25 minutes.

Sautéed Vegetables – Add oil to a medium skillet over medium heat. Add vegetables, and salt and pepper to taste. Sauté until softened, but still firm.

Protein Power Bowls

Ingredients

Directions

Notes

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