High Protein and Fiber Bowl!

Chicken thighs and veggie tofu bowl!

Chicken thighs. Buy a pack of organic free range chicken thighs (pasture raised is best if you can get it). Preheat the oven to 425. Put the chicken thighs into a Pyrex. Coat them lightly in enough olive oil so they don’t stick to the dish. Add a pinch of salt to each one (each side), black pepper, onion powder, garlic powder and a touch of cayenne pepper. Add a little water to the dish. Leave them right side up. Cook at 425 for 20 minutes. 

Broccoli. Chop two broccoli crowns into bite size pieces. Bring a pot of water to boil. Add broccoli and let cook for 3 - 5 minutes (taste test before removing from water). Once strained, add the broccoli back to the pan, add two pinches of salt and a tbsp of grass-fed butter, and mix.

Mushrooms. Organic baby bellas are good. Bring a pan to medium-high heat. Add a tbsp of olive oil. Slice the mushrooms, and add them to the preheated pan. Leave undisturbed for 5 minutes, then toss and let sit for another five. 

Assemble: Chop one chicken thigh into bite size pieces add it to the bowl and drizzle with Ume plume vinegar. Add a handful of broccoli and a handful of mushrooms, drizzle with red wine vinegar. Slice up a 1/4 of an avocado, a slice of tofu and a slice of onion, add it to the bowl and drizzle with soy sauce. Sprinkle two pinches of sea salt to the whole dish. 

Buon Appetito!