LIZANNE MARR

Wholefood Dietitian & Nutritionist │ Personal Trainer

Green Nourish Bowl

A wonderfully nourishing meal that requires very little effort, yet is so delicious and very satisfying. It takes little time to prepare and is very easy to do. Easily one of my favourites as a repeat at least once a week. Most of the time I have all of these ingredients in my fridge so I don't have to do a special shop. I like to do a batch of poached chicken on the weekend so it is ready to go for dishes like these. You can have this as a warm or cold dish. If you want it to be more comforting (during cooler weather), you can use kale instead of spinach and sauté it in the pan with a little olive oil and garlic. 

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| Serves 4 | 
Ingredients:

2 chicken breasts
1 cup brown rice
2 large handfuls baby spinach
1 large avocado
handful raw almonds
3 tablespoons Persian feta
1 lemon (plus extra for garnish)
olive oil
salt & pepper

Method:

  1. Place chicken breasts in a pot and fill with enough cold water to cover the chicken. Put the lid on and place on high heat on the stove and cook until water boils. Turn off heat and let sit for 10 minutes. Remove from water, shred with a fork and dress with juice of half a lemon, drizzle of olive oil, salt and pepper. 
  2. Add 1 cup of uncooked brown rice to a rice cooker or pot and cook according to instructions on the packet. When cooked through season with salt and pepper and spoon over Persian feta. 
  3. Slice avocado thinly. 
  4. Roughly chop almonds. 
  5. Dress baby spinach leaves with juice of 1/2 lemon and a drizzle olive oil. 
  6. Arrange all of the above on a platter and garnish with extra slices of lemon. 
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