A flavorful and healthy lunch bowl featuring spiralized sweet potato zoodles tossed in ghee and seasoning, served with meal-prepped chicken, roasted Brussels sprouts, fresh avocado, and sautéed spinach.
1. Prepare Sweet Potato Zoodles: Spiralize the sweet potato. In a pan, melt 1 tablespoon of ghee over medium heat. Add the spiralized sweet potato and toss to coat. Cook for about 15 minutes, stirring occasionally, until soft. Top with 2 tablespoons crumbled feta and 0.5 teaspoon Trader Joe's every day seasoning.
2. Prepare Chicken (if not pre-prepped): Season 1 piece of chicken breast with 1 tablespoon BBQ rub. Bake at 400°F (200°C) for 35 minutes, or until cooked through.
3. Prepare Brussels Sprouts (if not pre-prepped): Roast 1 cup of Brussels sprouts at 400°F (200°C) for 40 minutes, until tender and slightly caramelized.
4. Sauté Spinach: In a separate pan, sauté 2 cups of fresh spinach with 0.25 teaspoon red pepper flakes until wilted.
5. Assemble the Bowl: Combine the sweet potato zoodles, baked chicken, 0.5 avocado, roasted Brussels sprouts, and sautéed spinach in a bowl. Serve warm.
