Go Back
–+ servings
Print

Chicken Buddha Bowl

Prep Time 20 minutes
Cook Time 25 minutes
Servings 2
Calories 1267kcal

Ingredients

Buddha Bowl

  • 1/2 cup Quinoa rinsed and drained
  • 10 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 TBSP Red onion sliced thin
  • 1 cup Tomato diced
  • 1 Avocados pitted and sliced
  • 1/3 cup Feta cheese diced small
  • 2 Naan bread

Green Tahini Sauce

  • 1 clove Garlic crushed
  • 1/4 cup Fresh cilantro coarsely chopped
  • 1/4 cup Fresh basil coarsely chopped
  • 1/2 tsp Ground cumin
  • 1/4 tsp Ground fennel seed
  • 1/3 cup Tahini paste
  • 2 TBSP Lemon juice
  • Water as needed

Sparkling Water

  • 24 oz Sparkling water cold
US Customary - Metric

Instructions

  • Rinse the quinoa.
  • In a pot of boiling water, cook the quinoa according to the instructions on the package. While the quinoa is cooking, make the tahini sauce.
  • Prep ingredients for the buddha bowl and sauce per the instructions above.
  • Make tahini sauce: Pulse garlic, cilantro, basil, cumin, and fennel in a blender or food processor to a texture similar to pesto. Add tahini and lemon juice and blend for 30 seconds (the mixture will be very thick and gray). With the motor running, gradually drizzle in water until the sauce is light green and the consistency of sour cream. Season with salt and pepper to taste.
  • Finish quinoa: Once the quinoa is cooked, drain any excess water, season with salt to taste, and cover with a lid to keep warm.
  • 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 using a thermometer. Once cooked, let rest for 3 minutes. While resting, prep ingredients.
  • 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 a good portion of sauce (serve the rest on the side or save for future use). Enjoy with naan and sparkling water.

Nutrition

Calories: 1267kcal | Carbohydrates: 112g | Protein: 59g | Fat: 67g | Saturated Fat: 13g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 29g | Trans Fat: 0.01g | Cholesterol: 123mg | Sodium: 1398mg | Potassium: 1748mg | Fiber: 16g | Sugar: 8g | Vitamin A: 2105IU | Vitamin C: 32mg | Calcium: 338mg | Iron: 6mg