Sunday Dinner Nourish Bowl
Gluten-freeNo-CookDinnerLunchChicken & PoultryLow-sodiumHigh ProteinSugar ConsciousDairy-freeOne Dish
10 min
2 servings
Cook once, eat twice! Use up leftovers from dinner to make a robust one-bowl lunch or dinner the next day. A complete meal if you’re following Good Food. Real Results.™
Ingredients
- 3 cups chopped kale, wilted
- 2 cups chickpeas, cooked or canned, drained and rinsed
- 2 cups shredded cabbage
- 1 cup leftover Rotisserie Chicken
- 3 lbs (1.36 kg) whole chicken
- 1 pkg Rotisserie Chicken Seasoning
- 1 cup cherry tomatoes, halved
- 1 carrot, spiralized or shaved into ribbons
- 2 tbsp prepared Balsamic Vinaigrette Dressing or Sesame Ginger Dressing
- 2 tbsp Balsamic Vinaigrette Dressing Mix
- 3⁄4 cup olive oil
- 1⁄4 cup balsamic vinegar
- Sea Salt, to taste
- Black Pepper, to taste
- 2 tbsp Sesame Ginger Dressing Mix
- 3 tbsp low sodium soy sauce or gluten free soy sauce
- 1⁄3 cup oil
- 1⁄2 cup rice vinegar
- Everything Bagel Whole Food Topper, or sesame seeds, optional
Preparation
- Arrange kale, chickpeas, cabbage, chicken, tomatoes, and carrot in two bowls.
- Drizzle with dressing.
- Shake on topper, if desired.
Epicure Products Used
Nutritional Information
Per serving: Calories 530, Fat 15 g (Saturated 2 g, 0 0 g), Cholesterol 60 mg, Sodium 270 mg, Carbohydrate 58 g (Fiber 15 g, Sugars 10 g), Protein 39 g.
Tips
A great way to use up leftover chicken and any veggies from the One Pot Chicken Dinner.
Take the tough crunch out of kale by microwaving in Rectangular Steamer on high for 30 sec.