Power Bowl

Power Bowl

Chef Paul Young | Reinhart Corporate


  • 4 oz Chicken Breast Strip, Grilled Tuscan Style
  • 2 oz Quinoa Andean, Cooked
  • ¼ Ea Avocado, Diced
  • 1 ½ oz Baby Lima Bean, Cooked, then cooled
  • 1/8 Ea Cilantro, Torn
  • 3 oz Veggie Power Blend Fresh
  • 3 Tbsp Red Wine Vinegar
  • 5 Tbsp Extra Virgin Oil Olive
  • ½ Tbsp Lemon Juice
  • ½ tsp Black Sesame Seed


  1. Whisk together the vinegar, lemon juice and olive oil for the vinaigrette. Toss the Veggie Power Blend in the vinaigrette and place in a bowl. Top off with the grilled chicken strips, quinoa, avocado, cilantro and lima bean. Garnish with black sesame seeds.

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