This bright and refreshing bowl combines crisp fennel, juicy grapefruit, and crunchy chickpeas over fluffy rice. Light yet satisfying, it’s a vibrant, balanced plant-based meal full of fresh flavor.

Ingredients

Bowl

• 2 fennel bulbs, thinly sliced (fronds reserved and chopped)
• 2 cups cooked chickpeas, rinsed, drained, and patted dry
• 1 lb boneless, skinless chicken breast
• 1 large grapefruit, peeled and segmented
• 1 cup spring lettuce or mixed greens
• 2 medium watermelon radishes, thinly sliced
• 1 cup basmati rice (uncooked)
• 1 tsp olive oil (for roasting)
• Salt and black pepper to taste

High-Protein Dressing

• ½ cup nonfat Greek yogurt
• 2 tbsp tahini
• Juice of 1 lemon
• 1 tsp olive oil
• 1 tsp Dijon mustard
• ½ tsp cumin
• Salt and pepper to taste
• 1–3 tbsp water (to thin)

Directions

1. Roast Fennel & Chickpeas

Preheat oven to 400°F (200°C).

On a sheet pan, combine:

• sliced fennel
• chickpeas
• olive oil
• salt and pepper

Toss to coat and spread into an even layer.

Roast for 20–25 minutes, tossing halfway through, until:

• fennel is tender and lightly caramelized
• chickpeas are slightly crisp

2. Cook the Rice

Prepare basmati rice according to package directions. Fluff with a fork and set aside.

3. Cook the Chicken

Season chicken breasts with salt and pepper.

Heat a skillet over medium heat and cook chicken for 5–6 minutes per side, until internal temperature reaches 165°F (74°C).

Let rest for a few minutes, then slice into strips.

4. Make the Dressing

In a bowl, whisk together:

• Greek yogurt
• tahini
• lemon juice
• Dijon mustard
• cumin
• olive oil
• salt and pepper

Add water 1 tablespoon at a time until smooth and pourable.

5. Assemble the Bowls

Divide rice evenly among 4 bowls.

Top with:

• spring lettuce
• roasted fennel and chickpeas
• sliced chicken
• grapefruit segments
• watermelon radishes

Drizzle with dressing and garnish with chopped fennel fronds.