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The best way to make sure you have healthy meals is to be prepared! Make these healthy lunch bowls ahead of time to have your work lunches ready and waiting.

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1 Chicken breast
4 tsp. Olive oil
Sea salt and ground black pepper, to taste
90g broccoli, florets and stems roughly chopped
1 garlic clove, crushed
Juice and zest of ½ lemon
1 Tbsp. chopped fresh parsley
1 small handful baby spinach leaves, roughly chopped
¼ small red onion, finely sliced
150g tinned chickpeas, drained and rinsed
1 medium orange, peeled and cut into pieces
10g flaked almonds, raw or toasted
arils from ¼ pomegranate
1 Tbsp. chopped fresh mint
¼ avocado, sliced

[mkdf_accordion_tab icon_pack=”” title=”Dressing”][vc_column_text]2 Tbsp. low-fat plain yoghurt
1 tsp Dijon mustard
1 tsp honey
sea salt and ground black pepper, to taste [mkdf_accordion_tab icon_pack=”” title=”Method”][vc_column_text]

1. Preheat the oven to 190°C and line a baking tray with baking paper.
2. Rub the chicken with 2 tsp. of Olive oil and season with salt and pepper. Place the chicken on the lined baking tray.
3. Roast the chicken in the oven for 15 minutes, turning once halfway through the cooking time. Remove from the oven.
4. Place the broccoli, remaining oil, garlic, salt and pepper in a bowl and toss gently, ensuring that the broccoli is evenly coated. Transfer the broccoli to the lined baking tray with the chicken. Roast in the oven for a further 8 minutes until the broccoli is tender and the chicken is cooked through.
5. Transfer the chicken to a plate and set aside to rest. When cool enough to handle, slice the chicken into bite-sized pieces.
6. Transfer the broccoli to a large bowl, stir through the lemon juice, lemon zest and parsley. Set aside to cool.
7. To make the dressing, whisk the yoghurt, mustard, honey and 1 tablespoon of water together in a small bowl. Season with salt and pepper, if desired.
8. Add the chicken, spinach, onion, chickpeas, orange pieces, flaked almonds, pomegranate arils and mint to the bowl containing the broccoli. Drizzle over the dressing and toss gently to combine.
9. To toast the almonds, heat a non-stick fry pan over medium heat. Add the flaked almonds and cook for 3-5 minutes or until fragrant and lightly toasted, stirring or shaking the pan constantly. Remove from the heat and transfer to a heatproof bowl.
10. To serve, place the salad into a serving bowl and top with the sliced avocado. Enjoy!

Source: Kayla Itsines [/mkdf_accordion][mkdf_separator position=”center” color=”#eaeaea” border_style=”solid” width=”400″ thickness=”1″][/vc_column][/vc_row]