Copycat Protein Bar & Kitchen Chick'n & Roasted Vegetable Bowl
Recipe:
Copycat Protein Bar & Kitchen Chick'n & Roasted Vegetable Bowl
Serves: 2
Prep Time: 10 min
Cooking: 30 min
Recipe By: Abbot’s Butcher
Ingredients
1 package Abbot’s Butcher Chopped Chick’n
1 tablespoon preferred cooking oil
2 cups cauliflower rice
2 large handfuls of fresh spinach
1 cup brussels sprouts, halved
1 cup sweet potatoes or butternut squash, diced
2-4 tablespoons balsamic vinaigrette
small handful microgreens, for garnish
Salt and pepper, to taste
Description
Don’t live near a Chicago-area Protein Bar & Kitchen restaurant? Make one of their most popular bowls at home with this copycat recipe. Crisped roasted winter vegetables pair perfectly with our tender, seared Chick’n for a nourishing, tasty bowl.
Method
Pre-heat the oven to 425 degrees.
Place the brussels sprouts and sweet potato or squash on a parchment-lined baking sheet and drizzle with a touch of olive oil and season with salt and pepper. Toss to coat, then roast for 30 minutes or until fork-tender.
Heat the cauliflower rice in a pan until warm and slightly browned.
Prepare the Chick’n according to package instructions. Set aside.
Divide spinach between two bowls. Top with cauliflower rice, Chick’n, roasted vegetables, and microgreens. Drizzle with vinaigrette and enjoy!