Lifestyle Bowls Recipe

Divide the mixed salad greens evenly between 4 bowls (about 1.5 cups greens per bowl). Spoon 1/2 cup cooked quinoa into each bowl on top of the greens.

Prepare Chicken

Pat the chicken breast dry and season both sides with 1/4 tsp salt and 1/4 tsp black pepper. Heat 1 tbs olive oil in a skillet over medium-high heat. Cook chicken 5–6 minutes per side until golden and internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice thinly.

Prepare Tofu (optional/alternate)

If using tofu as vegetarian protein, toss the pressed tofu cubes with 1 tbs olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Heat a nonstick skillet over medium-high heat and pan-fry tofu 3–4 minutes per side until golden and crisp. Remove from heat and keep warm.

Arrange the vegetables in sections across the bowls: divide cherry tomatoes, cucumber, shredded carrots, sliced radish, steamed broccoli, avocado slices, and green onions evenly among the 4 bowls. (Tip: place avocado and tomatoes near the top so they remain fresh and vibrant.)

Sprinkle about 3/4 tbs toasted pumpkin seeds and 1 tbsp crumbled feta over each bowl. Finish each bowl with a small handful (about 1 tbsp) of microgreens or chopped herbs.

In a small bowl or jar, whisk together 3 tsp tahini, 3 tbs lemon juice, 2 tbs olive oil, 1 tsp maple syrup, 1 tsp minced garlic, 2 tbs water, 1/4 tsp salt and 1/4 tsp black pepper until smooth. If the dressing is too thick, add an additional teaspoon of water at a time until desired consistency is reached. Taste and adjust salt or lemon as needed.

Drizzle about 1.5 tbs dressing over each bowl (or serve dressing on the side).

Top each prepared bowl with sliced chicken or tofu, distribute toppings evenly, and finish with any remaining dressing. Serve immediately. Leftover components (dressing, cooked chicken, quinoa) can be stored separately in the refrigerator for up to 3 days.