Ingredients
Buddha Bowl
- ½ cup Quinoa rinsed and drained
- 8 oz Chicken breast boneless skinless butterflied
- 1 tsp Extra-virgin olive oil
- ½ TBSP Paprika
- ½ TBSP Garlic powder
- Salt to taste
- Black pepper to taste
- 1 cup Romaine lettuce shredded
- 1 cup Tomato diced
- 1 cup Cucumber diced
- 1 Avocado pitted and diced
- 2 TBSP Feta cheese diced small
- 2 TBSP Red onion thinly sliced
Sauce
- 1 clove Garlic minced
- 2 TBSP Fresh cilantro chopped
- pinch Ground cumin
- 2 tsp Extra-virgin olive oil
- 2 tsp Lemon juice
- 1 TBSP Tahini paste
- Water as needed
Side of Mangos and Raspberries
- 1 Mango sliced
- 1 cup Raspberries washed
Hot Green Tea
- 2 cups Water
- 2 Green tea bags
Instructions
- In a saucepan, cook the quinoa according to package instructions until the water is absorbed and the quinoa is tender. Season with salt, cover, and keep warm.
- Preheat 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 until the internal temperature reaches 165°F (74°C). Remove from heat, let rest, then slice into bite-sized pieces.
- In a blender, combine the garlic, cilantro, cumin, olive oil, lemon juice, and tahini. Blend until smooth. Add water as needed to adjust consistency. Season with salt and black pepper to taste.
- Assemble the Buddha bowl by portioning the quinoa and top with romaine lettuce, grilled chicken, tomato, cucumber, avocado, feta cheese, and red onion. Drizzle with the prepared sauce.
- Heat 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 mangos and raspberries, and green tea.
Nutrition
Calories: 727kcal | Carbohydrates: 70g | Protein: 40g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 88mg | Sodium: 361mg | Potassium: 1872mg | Fiber: 18g | Sugar: 21g | Vitamin A: 5008IU | Vitamin C: 82mg | Calcium: 201mg | Iron: 5mg
Buddha Bowl
Ingredients
Buddha Bowl
- ½ cup Quinoa rinsed and drained
- 8 oz Chicken breast boneless skinless butterflied
- 1 tsp Extra-virgin olive oil
- ½ TBSP Paprika
- ½ TBSP Garlic powder
- Salt to taste
- Black pepper to taste
- 1 cup Romaine lettuce shredded
- 1 cup Tomato diced
- 1 cup Cucumber diced
- 1 Avocado pitted and diced
- 2 TBSP Feta cheese diced small
- 2 TBSP Red onion thinly sliced
Sauce
- 1 clove Garlic minced
- 2 TBSP Fresh cilantro chopped
- pinch Ground cumin
- 2 tsp Extra-virgin olive oil
- 2 tsp Lemon juice
- 1 TBSP Tahini paste
- Water as needed
Side of Mangos and Raspberries
- 1 Mango sliced
- 1 cup Raspberries washed
Hot Green Tea
- 2 cups Water
- 2 Green tea bags
Instructions
- In a saucepan, cook the quinoa according to package instructions until the water is absorbed and the quinoa is tender. Season with salt, cover, and keep warm.
- Preheat 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 until the internal temperature reaches 165°F (74°C). Remove from heat, let rest, then slice into bite-sized pieces.
- In a blender, combine the garlic, cilantro, cumin, olive oil, lemon juice, and tahini. Blend until smooth. Add water as needed to adjust consistency. Season with salt and black pepper to taste.
- Assemble the Buddha bowl by portioning the quinoa and top with romaine lettuce, grilled chicken, tomato, cucumber, avocado, feta cheese, and red onion. Drizzle with the prepared sauce.
- Heat 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 mangos and raspberries, and green tea.
Nutrition
Calories: 727kcalCarbohydrates: 70gProtein: 40gFat: 35gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 0.01gCholesterol: 88mgSodium: 361mgPotassium: 1872mgFiber: 18gSugar: 21gVitamin A: 5008IUVitamin C: 82mgCalcium: 201mgIron: 5mg
Tried this recipe?Let us know how it was!