Healthy Chicken Power Bowl with Avocado, Figs & Balsamic Dressing
A vibrant, nutrient-rich bowl filled with grilled chicken, creamy avocado, sweet figs, beans, fresh greens, and a tangy balsamic dressing. A balanced and flavorful meal ready in just 20 minutes.
Ingredients
For the Bowl
- 2 grilled chicken breasts sliced
- 2 cups arugula or mixed greens
- 1 cup broccoli florets raw or lightly steamed
- ½ cup cherry tomatoes halved
- ½ cup kidney beans rinsed
- ½ cup chickpeas drained
- 1 ripe avocado sliced
- 2 –3 fresh figs halved
- 1 tsp sesame seeds optional
For the Balsamic Dressing
- 3 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tsp honey or maple syrup
- ½ tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the chicken: Grill or pan-sear the chicken breasts until golden and fully cooked through. Let them rest for a few minutes, then slice.
- Build the base: Add arugula or mixed greens to two serving bowls.
- Add the toppings: Arrange broccoli, cherry tomatoes, kidney beans, chickpeas, figs, and avocado slices around the bowl.
- Top with chicken: Place the sliced grilled chicken on top of the vegetables.
- Make the dressing: In a small bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper.
- Serve: Drizzle dressing over the assembled bowls and sprinkle sesame seeds on top before serving.
Notes
Tips & Variations
- Make it vegetarian: Replace chicken with tofu, tempeh, or extra roasted chickpeas.
- Add grains: Quinoa, brown rice, couscous, or farro make the bowl more filling and great for meal prep.
- Extra crunch: Add toasted almonds, pumpkin seeds, walnuts, or sunflower seeds.
- Try another dressing: Lemon-tahini, Greek yogurt dressing, or honey mustard work beautifully.
- Swap figs: Use grapes, pears, berries, or apples if figs are out of season.
Storage
- Refrigerator: Store each component separately for up to 3 days.
- Avoid storing assembled bowls: Greens and avocado will wilt and brown.
- Dressing: Lasts up to 1 week in a sealed jar.