Go Back
–+ servings
Chicken Buddha Bowl with Veggies

Discover the magic of a Chicken Buddha Bowl with Veggies packed with protein fiber and healthy fats for a balanced and satisfying meal
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 2 people
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts or thighs
  • 3 tablespoons olive oil for marinade
  • 2 tablespoons lemon juice
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • 0.5 teaspoon cumin
  • to taste salt and pepper
  • 1 large crown broccoli, cut into florets
  • 1 red bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced into strips
  • 2 medium carrots, shredded or julienned
  • 1 cup cherry tomatoes
  • 0.25 small head purple cabbage, thinly sliced
  • 0.75 cup cooked brown rice or quinoa per serving
  • 0.5 ripe avocado, sliced
  • 0.25 cup toasted nuts (sliced almonds, chopped walnuts, or cashews)
  • 1 tablespoon sesame seeds (optional)
  • to taste fresh herbs (cilantro, parsley, or basil) for garnish
  • to taste dressing of choice (tahini-lemon, ginger-miso, or honey-mustard vinaigrette)

Equipment

  • Baking sheet
  • Grill or oven
  • Shallow dish or zip-top bag
  • Knife and cutting board
  • Mixing bowl

Method
 

  1. Marinate the chicken by combining olive oil, lemon juice, garlic, paprika, cumin, salt, and pepper in a shallow dish or zip-top bag. Ensure chicken is coated and let sit for at least 30 minutes at room temperature.
  2. Preheat your oven to 425°F (220°C) for roasting vegetables.
  3. Toss broccoli and bell peppers with olive oil, salt, and pepper on a baking sheet and spread in a single layer.
  4. Roast vegetables for about 20-25 minutes, flipping halfway through for even cooking.
  5. Grill or bake the marinated chicken. If grilling, cook on medium-high heat for 6-7 minutes per side until it reaches 165°F internally. If baking, place on a lined baking sheet and bake at 400°F for 20-25 minutes.
  6. Allow chicken to rest for 5 minutes after cooking, then slice against the grain into strips.
  7. Prepare any raw vegetables like carrots, cucumber, or cabbage while chicken and veggies cook.
  8. Assemble the bowl: start with the base of grains, arrange sliced chicken, roasted vegetables, raw vegetables, avocado, nuts, and fresh herbs.
  9. Drizzle your chosen dressing over the bowl just before eating.

Nutrition

Calories: 500kcalCarbohydrates: 50gProtein: 35gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 600mgPotassium: 900mgFiber: 10gSugar: 5gVitamin A: 1200IUVitamin C: 60mgCalcium: 80mgIron: 3mg

Notes

Feel free to swap the chicken for tofu, shrimp, or other proteins based on your preference. Adjust the vegetable selection based on seasonal availability for variety. Store any leftover components separately in airtight containers to maintain freshness throughout the week. Experiment with different dressings to keep your Buddha bowls exciting. If prepping for the week, consider pre-cooking grains and proteins ahead of time to reduce assembly time.
Tried this recipe?Let us know how it was!