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Chicken and Quinoa Buddha Bowl

Gluten Free Chicken and Quinoa Buddha Bowl Recipe

               
Chicken and Quinoa Buddha Bowl
This gluten-free bowl starts with quinoa and piles on nutritious veggies and tender roasted chicken. Grape tomatoes, radishes, and Romaine lettuce add freshness to this protein-packed offering.
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Ingredients
Recipe yields 6 servings
1 cup uncooked quinoa
1 1/2 cups low-sodium chicken broth (gluten free if needed)
1 garlic clove, minced
2 Tbsp fresh lemon juice
1 Tbsp Dijon mustard
1 tsp honey
2 Tbsp olive oil
1/8 tsp salt
Black pepper, to taste
1 pint grape tomatoes, halved
1 bell pepper, sliced
2 radishes, sliced
2 small cucumbers, sliced
1 lb roasted skinless chicken breast, sliced
1 avocado, pitted, peeled and sliced
1 head small Romaine lettuce
1 Tbsp toasted sesame seeds
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Directions
Step 1

Rinse the quinoa under cold water and drain well. Transfer the quinoa to a medium saucepan and add the broth. Bring the broth to a boil over medium-high heat. Lower the heat and simmer, covered, for 25 minutes. Remove from heat and set aside.

Step 2

In a large bowl, mix the garlic, lemon juice, Dijon mustard and honey. Slowly whisk in the olive oil. Add the salt and black pepper to taste. Add the tomatoes, bell pepper, radishes and cucumber. Toss to coat with the dressing.

Step 3

Divide the quinoa among 6 bowls. Arrange the tossed vegetables, chicken breast, avocado and lettuce leaves in the bowls. Sprinkle with sesame seeds.

Time: 45 minutes
Servings: 6
Calories: 365
Make this for: Healthy Kids Heart Healthy
Dietary Review:
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Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1 cup
Per serving:
calories:365
total fat:14g
sat fat:2g
cholesterol:64mg
sodium:317mg
total carb:27g
fibers:6g
sugars:3g
proteins:30g

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About This Healthy Recipe

This gluten-free chicken recipe is super tasty and loaded with nutrients. Made with a quinoa base, layered with fresh veggies and topped with tender roasted chicken, this recipe will have everyone asking for seconds! This Buddha Bowl is so much more than a celiac friendly recipe, in fact, each bowl contains just 2 grams of saturated fat per serving, making it a tasty heart healthy option. Since this recipe contains 27 grams of carbohydrates per serving, it is also diabetic friendly, making it an ideal choice for those with dietary restrictions. When it seems like this bowl can’t get any better, it does! Each serving contains 365 calories and 30 grams of protein! Whether you are looking to increase your veggie intake or want some more protein in your diet, this Buddha Bowl recipe has it all. Not a fan of quinoa or chicken? No problem! Easily substitute your favorite whole grain and lean protein to make a Buddha bowl that's just right for you. Most importantly, enjoy!

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Gluten Free Chicken and Quinoa Buddha Bowl Recipe
Ingredients
Recipe yields 6 servings
1 cup uncooked quinoa
1 1/2 cups low-sodium chicken broth (gluten free if needed)
1 garlic clove, minced
2 Tbsp fresh lemon juice
1 Tbsp Dijon mustard
1 tsp honey
2 Tbsp olive oil
1/8 tsp salt
Black pepper, to taste
1 pint grape tomatoes, halved
1 bell pepper, sliced
2 radishes, sliced
2 small cucumbers, sliced
1 lb roasted skinless chicken breast, sliced
1 avocado, pitted, peeled and sliced
1 head small Romaine lettuce
1 Tbsp toasted sesame seeds
Directions
Step 1

Rinse the quinoa under cold water and drain well. Transfer the quinoa to a medium saucepan and add the broth. Bring the broth to a boil over medium-high heat. Lower the heat and simmer, covered, for 25 minutes. Remove from heat and set aside.

Step 2

In a large bowl, mix the garlic, lemon juice, Dijon mustard and honey. Slowly whisk in the olive oil. Add the salt and black pepper to taste. Add the tomatoes, bell pepper, radishes and cucumber. Toss to coat with the dressing.

Step 3

Divide the quinoa among 6 bowls. Arrange the tossed vegetables, chicken breast, avocado and lettuce leaves in the bowls. Sprinkle with sesame seeds.

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