A fresh, protein-packed bowl featuring tender pork tenderloin, peppery arugula, hearty chickpeas, creamy feta, and vibrant pesto. This quick and easy meal comes together in just 20 minutes for the perfect weeknight lunch or dinner.
Image courtesy of Chelsea Shafer (@nutritionbychelsea)
2 tbsp avocado oil (or other high-heat cooking oil)
Instructions
Heat a large skillet over medium to medium-high heat.
Cut pork tenderloin into 1-inch chunks. Season with garlic powder, salt, and pepper.
Add avocado oil to the preheated skillet. Once hot, add pork and sear on all sides, turning as needed. Cover with a lid to help cook evenly. Cook until pork reaches an internal temperature of 145°F, about 10 minutes.
While pork cooks, prepare brown rice according to package instructions if using. Drain and rinse chickpeas.
Assemble bowls with arugula, chickpeas, rice, cooked pork, feta cheese, and pesto.
Serve immediately and enjoy.
Recipe courtesy of Chelsea Shafer (@nutritionbychelsea)
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20 minutes
4
