Ingredients
Buddha Bowl
- 1/2 cup Quinoa rinsed and drained
- 8 oz Chicken breast boneless skinless
- 2 TBSP Extra-virgin olive oil
- 1/2 TBSP Paprika
- 1/2 TBSP Garlic powder
- Salt to taste
- Black pepper to taste
- 2 Naan bread
- 1 cup Tomato diced
- 1 Avocado pitted and diced
- 3 TBSP Feta cheese diced small
- 2 TBSP Red onion sliced thin
Sauce
- 1 clove Garlic
- 1 TBSP Fresh cilantro chopped
- 1 TBSP Fresh basil chopped
- pinch Ground cumin
- 2 TBSP Extra-virgin olive oil
- 2 tsp Lemon juice
- 1 TBSP Greek yogurt
Sparkling Water
- 24 oz Sparkling water cold
Instructions
- Prep the ingredients per the instructions above.
- In a pot of boiling water, cook the quinoa according to the instructions on the package. While the quinoa is cooking, make the sauce.
- Make the sauce: Pulse all the ingredients in a blender until smooth. Add a few droplets of water if needed to smooth out the consistency. Season with salt and pepper to taste. Set aside.
- Heat a grill or griddle pan to medium heat.
- Prep chicken: Drizzle the chicken on both sides with oil, then season with paprika, garlic powder, salt, and pepper.
- Cook chicken: Grill the chicken for about 6 minutes per side to an internal temperature of 160 °F (71 °C) using a thermometer. Once cooked, let rest for 3 minutes. While resting, prep ingredients.
- Finish quinoa: Once the quinoa is cooked, drain any excess water, season with salt to taste, and cover with a lid to keep warm.
- Finish chicken: Dice into bite-sized pieces.
- Heat a nonstick pan on medium heat. Warm the naan on both sides until golden brown. Then cut into wedges.
- Serve: Place the quinoa in a bowl and top with chicken, tomatoes, avocado, feta, and onion. Drizzle with sauce. Enjoy with naan and sparkling water.
Nutrition
Calories: 1172kcal | Carbohydrates: 103g | Protein: 48g | Fat: 64g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 33g | Trans Fat: 0.01g | Cholesterol: 105mg | Sodium: 1354mg | Potassium: 1450mg | Fiber: 14g | Sugar: 8g | Vitamin A: 1842IU | Vitamin C: 25mg | Calcium: 286mg | Iron: 4mg
Chicken Buddha Bowl
Ingredients
Buddha Bowl
- 1/2 cup Quinoa rinsed and drained
- 8 oz Chicken breast boneless skinless
- 2 TBSP Extra-virgin olive oil
- 1/2 TBSP Paprika
- 1/2 TBSP Garlic powder
- Salt to taste
- Black pepper to taste
- 2 Naan bread
- 1 cup Tomato diced
- 1 Avocado pitted and diced
- 3 TBSP Feta cheese diced small
- 2 TBSP Red onion sliced thin
Sauce
- 1 clove Garlic
- 1 TBSP Fresh cilantro chopped
- 1 TBSP Fresh basil chopped
- pinch Ground cumin
- 2 TBSP Extra-virgin olive oil
- 2 tsp Lemon juice
- 1 TBSP Greek yogurt
Sparkling Water
- 24 oz Sparkling water cold
Instructions
- Prep the ingredients per the instructions above.
- In a pot of boiling water, cook the quinoa according to the instructions on the package. While the quinoa is cooking, make the sauce.
- Make the sauce: Pulse all the ingredients in a blender until smooth. Add a few droplets of water if needed to smooth out the consistency. Season with salt and pepper to taste. Set aside.
- Heat a grill or griddle pan to medium heat.
- Prep chicken: Drizzle the chicken on both sides with oil, then season with paprika, garlic powder, salt, and pepper.
- Cook chicken: Grill the chicken for about 6 minutes per side to an internal temperature of 160 °F (71 °C) using a thermometer. Once cooked, let rest for 3 minutes. While resting, prep ingredients.
- Finish quinoa: Once the quinoa is cooked, drain any excess water, season with salt to taste, and cover with a lid to keep warm.
- Finish chicken: Dice into bite-sized pieces.
- Heat a nonstick pan on medium heat. Warm the naan on both sides until golden brown. Then cut into wedges.
- Serve: Place the quinoa in a bowl and top with chicken, tomatoes, avocado, feta, and onion. Drizzle with sauce. Enjoy with naan and sparkling water.
Nutrition
Calories: 1172kcalCarbohydrates: 103gProtein: 48gFat: 64gSaturated Fat: 12gPolyunsaturated Fat: 7gMonounsaturated Fat: 33gTrans Fat: 0.01gCholesterol: 105mgSodium: 1354mgPotassium: 1450mgFiber: 14gSugar: 8gVitamin A: 1842IUVitamin C: 25mgCalcium: 286mgIron: 4mg
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