Ingredients
Buddha Bowl
- ½ cup Quinoa rinsed and drained
- 8 oz Chicken breast boneless skinless butterflied
- 2 tsp Extra-virgin olive oil
- ½ TBSP Paprika
- ½ TBSP Garlic powder
- Salt to taste
- Black pepper to taste
- 1 cup Tomato diced
- 1 cup Cucumber diced
- 1 cup Romaine lettuce shredded
- 1 Avocado pitted and diced
- 3 TBSP Feta cheese diced small
- 2 TBSP Red onion thinly sliced
Sauce
- 1 clove Garlic minced
- 1 TBSP Fresh cilantro chopped
- pinch Ground cumin
- 2 TBSP Extra-virgin olive oil
- 2 tsp Lemon juice
- 1 TBSP Tahini paste
Side of Mangos
- 1 Mango sliced
Hot Green Tea
- 2 cups Water
- 2 Green tea bags
Instructions
- Prepare the ingredients as listed.
- Cook the quinoa according to package instructions. Once cooked, season with salt to taste, cover, and keep warm.
- Heat a grill or griddle pan over medium heat. Drizzle the chicken with olive oil and season evenly with paprika, garlic powder, salt, and black pepper.
- Grill the chicken on both sides until it reaches an internal temperature of 165°F (74°C). Remove from heat, let rest for 3 minutes, then slice into bite-sized pieces.
- In a blender, combine the garlic, cilantro, cumin, olive oil, lemon juice, and tahini. Blend until smooth, adding a small amount of water if needed to reach a pourable consistency. Season with salt and black pepper to taste.
- Assemble the bowl by layering quinoa with grilled chicken, tomato, cucumber, avocado, feta cheese, and red onion. Drizzle with the prepared sauce.
- Heat the water to 175–185°F (80–85°C), just before boiling. Remove from heat, add the green tea bags, and steep for 2–3 minutes. Remove and discard the tea bags.
- Serve the Buddha Bowl with sliced mango and hot green tea.
Nutrition
Calories: 824kcal | Carbohydrates: 63g | Protein: 40g | Fat: 49g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 27g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 457mg | Potassium: 1786mg | Fiber: 15g | Sugar: 19g | Vitamin A: 5011IU | Vitamin C: 66mg | Calcium: 228mg | Iron: 5mg
Buddha Bowl
Ingredients
Buddha Bowl
- ½ cup Quinoa rinsed and drained
- 8 oz Chicken breast boneless skinless butterflied
- 2 tsp Extra-virgin olive oil
- ½ TBSP Paprika
- ½ TBSP Garlic powder
- Salt to taste
- Black pepper to taste
- 1 cup Tomato diced
- 1 cup Cucumber diced
- 1 cup Romaine lettuce shredded
- 1 Avocado pitted and diced
- 3 TBSP Feta cheese diced small
- 2 TBSP Red onion thinly sliced
Sauce
- 1 clove Garlic minced
- 1 TBSP Fresh cilantro chopped
- pinch Ground cumin
- 2 TBSP Extra-virgin olive oil
- 2 tsp Lemon juice
- 1 TBSP Tahini paste
Side of Mangos
- 1 Mango sliced
Hot Green Tea
- 2 cups Water
- 2 Green tea bags
Instructions
- Prepare the ingredients as listed.
- Cook the quinoa according to package instructions. Once cooked, season with salt to taste, cover, and keep warm.
- Heat a grill or griddle pan over medium heat. Drizzle the chicken with olive oil and season evenly with paprika, garlic powder, salt, and black pepper.
- Grill the chicken on both sides until it reaches an internal temperature of 165°F (74°C). Remove from heat, let rest for 3 minutes, then slice into bite-sized pieces.
- In a blender, combine the garlic, cilantro, cumin, olive oil, lemon juice, and tahini. Blend until smooth, adding a small amount of water if needed to reach a pourable consistency. Season with salt and black pepper to taste.
- Assemble the bowl by layering quinoa with grilled chicken, tomato, cucumber, avocado, feta cheese, and red onion. Drizzle with the prepared sauce.
- Heat the water to 175–185°F (80–85°C), just before boiling. Remove from heat, add the green tea bags, and steep for 2–3 minutes. Remove and discard the tea bags.
- Serve the Buddha Bowl with sliced mango and hot green tea.
Nutrition
Calories: 824kcalCarbohydrates: 63gProtein: 40gFat: 49gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 27gTrans Fat: 0.01gCholesterol: 95mgSodium: 457mgPotassium: 1786mgFiber: 15gSugar: 19gVitamin A: 5011IUVitamin C: 66mgCalcium: 228mgIron: 5mg
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