
NOTE: Chicken is weighed out COOKED
1. **Prepare Vegetables**
* Slice the onion and green pepper into thin strips.
* Cut the broccoli into bite-sized florets.
* Rinse the spinach and set aside.
2. **Sauté the Base**
* Heat the olive oil in a large skillet or wok over medium-high heat.
* Add onions and peppers first, cooking for 3–4 minutes until slightly softened.
3. **Add Broccoli**
* Toss in the broccoli florets and continue stir-frying for another 4–5 minutes until bright green and tendercrisp.
4. **Add Chicken**
* Slice the pre-cooked chicken breast into strips or cubes.
* Add it to the skillet and stir well to combine with the veggies.
5. **Season with Soy Sauce**
* Pour in the low-sodium soy sauce.
* Stir everything together and let it cook for 2–3 minutes so the flavors blend.
6. **Finish with Spinach**
1)Preheat air fryer to 390°F (200°C).
2)Season salmon with olive oil, garlic powder, paprika, salt, and pepper.
3)Place salmon in the air fryer basket and cook for 9–11 minutes until crisp on top and flakey inside.
4)While the salmon cooks, warm rice in the microwave or on stovetop.
5)Toss spinach and chickpeas in a bowl with lemon juice and optional vinaigrette.
6)Assemble bowl: add rice as the base, then greens and chickpeas, and place air-fried salmon on top.
7)Sprinkle sesame seeds over the bowl for texture and light nuttiness.
8)Optional: Add a small side of steamed broccoli or asparagus for added volume with minimal calories.
Seasonings: Lemon Juice (Tbsp) (1 Tbsp), Garlic Powder (0.25 tsp), Paprika (Ground) (0.25 tsp), Salt & Pepper (1 To Taste Serving).
DIRECTIONS
NOTE: Salmon is weighed out COOKED
- Cook up veggies with soy sauce and oil in a pan.
- Add salmon to the pan after veggies are pretty much fully cooked.
- Mix in pan together and let sit for a few minutes after turning stove top off to simmer
- Enjoy!