Herbed Chicken Lunch Bowl, with Fennel & Sumac

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"Opted for my tried & true lunch bowl today loaded up with a ton of my favorites. 🀀πŸ₯‘ Free range, organic chicken seared with umami mushroom powder, crunchy romaine, creamy avocado, organic dill, tons of sumac, toasted fennel seeds, a huge squeeze of lemon with a drizzle of olive oil... and, a nice big handful of @beanfieldssnacks sea salt chips on the side for a little extra protein, and the perfect amount of crunch.πŸ‘ŒπŸ’ƒ Happy Sunday Everyone!"
-- @hannah.guthman

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  • Recipe Card
Prep time 5mins
Cook time 15mins

Recipe Card


  • 4 chicken breasts
  • 2 heads romaine, roughly chopped
  • 1/2 cup olive oil
  • 2 avocados
  • 1/4 cup fresh dill, roughly chopped
  • 4 teaspoons umami powder, optional
  • 4 teaspoons fennel seeds
  • 2 teaspoons sumac
  • Black bean chips, optional
  • Lemon, juiced, add to taste
  • salt, To Taste
  • black pepper, To Taste


  • Step 1

    Heat 4 tablespoons of olive oil in a large pan over medium-high heat. Season the chicken with the umami powder on both sides, and gently place in the pan. Cook for 5-6 minutes until a crust forms, or until seared golden brown. Then flip the chicken over, add a squeeze of lemon, and continue cooking for another 5-7 minutes. Remove from the pan, and place on a carving board to cool, and slice. Turn off the heat, and add the fennel seeds. Toast for 1 minute using the residual heat until the seeds become fragrant.

  • Step 2

    While the chicken is cooking, add the romaine lettuce to a bowl along with the fresh dill and sumac. Drizzle the remaining olive oil on top, and toss the ingredients together along with a big squeeze of lemon. Season with salt & pepper to taste.

  • Step 3

    Next, add the sliced chicken on top along with the toasted fennel seeds, fresh avocado and bean chips (or your choice of crouton). Finish with an extra squeeze of lemon or extra olive oil if you’d like. Enjoy!