Heirloom Veggie Grain Bowls with Chicken and Seared Halloumi
Servings
6people
Servings
6people
Ingredients
Dressing
  • 1/2cup extra-virgin olive oilplus more for brushing
  • 2 Tbsp apple cider vinegar
  • 1 1/2 Tbsp maple syrup
  • 1 Tbsp Dijon mustard
  • 1 garlic clovepeeled and grated
  • 1/4tsp ground black pepper
Bowls
  • 9oz pkg herb and garlic or plain halloumihalloom
  • 1 head red leaf lettucewashed, dried well, and torn
  • 3cups cooked sprouted quinoabrown rice, or millet
  • 2 colorful heirloom tomatoessliced
  • 1/2 English cucumberpeeled and diced
  • 1 large purple or orange carrotpeeled and sliced
  • 1/2cup raw or cooked corn kernels or green peas
  • 2cups cooked chickencold and shredded
  • 1cup microgreens or colorful sprouts
Instructions
  1. For dressing, to sealable jar or bowl, add all ingredients and shake or whisk to combine. Mix again before using.
  2. For bowls, slice halloumi into 1/4 in slabs and brush with a bit of olive oil. Heat large nonstick or cast-iron skillet over medium heat and sear halloumi in batches until golden brown on both sides, 1 to 2 minutes a side. Set aside.
  3. In large bowl, toss lettuce with enough dressing to coat, and then add to 6 shallow bowls (such as pasta bowls) or plates followed by a scoop of cooked quinoa. Arrange tomatoes, cucumbers, carrot, and corn or peas on top in any pattern, then top with chicken, seared halloumi, and dressing, to taste. Garnish with microgreens or sprouts and serve.
Recipe Notes

Per serving: 600 calories; 31 g protein; 31 g total fat (10 g sat. fat); 50 g total carbohydrates (6 g sugars, 7 g fiber); 521 mg sodium