California Dream Bowl: Taste the Sunshine!

This California Bowl is the ultimate recipe for a vibrant and satisfying meal, bringing together the best of fresh produce and savory flavors. Prepare this colorful dish in under an hour, perfect for a healthy lunch or a light dinner. The combination of roasted beets, zesty citrus, and pesto-kissed chicken makes this California Bowl a standout. It’s designed for those seeking a nutritious yet incredibly flavorful option.

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Prep Time 40

Total Time 40

Servings: 4

Ingredients Method Notes

Ingredients

4 red or yellow beets (quartered or halved)
1 bunch radishes
2 tablespoons olive oil
salt + pepper (to taste)
1 pound boneless (skinless chicken breasts or tenders)
1 1/2 cups cooked chickpeas (rinsed)
1/2 cup homemade pesto (or store bought)
2-3 cups cooked barley and or quinoa
8 ounces marinated artichokes (drained)
2 blood oranges (grapefruits and or kiwi, sliced)

Method

Preheat oven to 400°F (200°C).
Toss beets and radishes with olive oil, salt, and pepper on one baking sheet. On a separate sheet, toss chicken with 1/4 cup pesto. Roast both for 15 minutes.
After 15 minutes, toss the chickpeas with the remaining 1/4 cup pesto until coated. Add chickpeas to the chicken pan. Return both pans to the oven and roast for another 10 minutes, or until veggies are charred, chicken is cooked through, and chickpeas are warm.
Let the chicken rest for 5 minutes, then slice.
Assemble bowls: divide barley/quinoa between bowls. Add artichoke hearts and pesto-coated chickpeas, tossing with the grains. Top with sliced chicken, roasted beets, radishes, and citrus slices.

Notes

- For extra crunch, add toasted walnuts or pumpkin seeds.
- Use fresh herbs like cilantro or parsley for garnish.
- Adjust the spice level of the Bitchin Sauce to your preference.