Citrus Chicken Bowl Recipe
A quick and easy recipe that can last all week long, this citrus chicken cali bowl from Taylor at Gluten Away is flavor-packed and completely gluten-free.
Servings: 4 servings
Calories: 719kcal
Ingredients
- 1 spaghetti squash (baked, see directions)
- 1 lb grilled chicken cooked and cubed
- 2 tomatoes, diced
- 1 red onion, diced
- 1 cucumber, diced
- 2 avocados, diced
- 1 8 oz bag of broccoli slaw
Citrus Aioli:
- 2 cups Olive Oil Mayonnaise or vegan mayo
- Juice from one lemon
- 1 T Zest from lemon
- 2 T Orange Juice
- 1 T minced garlic
Instructions
How to Prepare Spaghetti Squash:
- Preheat oven to 375
- Place whole spaghetti squash on cookie sheet
- Bake whole spaghetti squash for 45 minutes
- Remove from oven and cut in half, place each half facing down
- Bake for another 30 minutes
- Remove from oven and let cool for 10 minutes.
- Take large spoon and scrape out squash from skin. Squash strands are horizontal. Scooping squash directly at the skin will ensure long spaghetti like strands.
Citrus Aioli:
- Place all ingredients in blender, nutribullet or bowl for hand blender
- Blend thoroughly
Assemble the Chicken Bowls:
- Add spaghetti squash to the bottom of each bowl as a base, then layer on the chicken and fresh veggies.
- Top with citrus aioli and serve!
Notes
Store extra citrus aioli in a sealed container in the refrigerator for up to one week.
Nutrition
Calories: 719kcal | Carbohydrates: 41g | Protein: 33g | Fat: 49g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 971mg | Potassium: 1211mg | Fiber: 11g | Sugar: 14g | Vitamin A: 635IU | Vitamin C: 25mg | Calcium: 110mg | Iron: 3mg