This gluten-free bowl starts with quinoa and piles on nutritious veggies and tender roasted chicken. Grape tomatoes, radishes and lettuce add freshness to the protein-packed bowl. Our Chicken and Quinoa Buddha Bowl makes for a delicious chicken dinner or a nutrient-packed chicken lunch 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 breast, each bowl contains just 2 grams of saturated fat per serving, making it a heart healthy option. Since there’s only 27 grams of carbohydrates per serving, it’s also a diabetic-friendly chicken dish that’s sure to fill you up. Not a fan of quinoa or chicken? No problem! Easily substitute your favorite whole grain and lean protein to make a Buddha bowl recipe that's right for you.
To make this heart healthy chicken recipe, use skinless chicken breast, opt for low-sodium chicken broth and incorporate plenty of fresh vegetables like bell peppers, radishes and cucumbers for added fiber and nutrients. Additionally, use olive oil sparingly to reduce the fat and calories in this dish.
Confused about the best way to make quinoa? To cook quinoa perfectly, rinse 1 cup of the grain under cold water and drain well. In a medium saucepan, combine the rinsed quinoa with 1½ cups of low-sodium chicken broth and bring to a boil. Reduce heat, cover and simmer for 25 minutes until the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
If you’re not a fan of any particular ingredient in this buddha bowl recipe, there are plenty of substitutions you can make. Quinoa can easily be swapped for brown rice, farro or barley for a different texture and flavor profile. Alternatively, you can use couscous or bulgur wheat for a quicker cooking option. The romaine lettuce can be substituted with antioxidant-rich kale or peppery arugula for added flavor and nutrition. Lastly, feel free to use any fresh vegetables that you have on hand. The more colors you incorporate into this low calorie chicken recipe, the better.
You don’t need to serve much alongside this versatile chicken and vegetable recipe because it’s a full meal in itself. But if you’re looking to enhance this dish, consider adding this easy fruit salad or round out your meal with a scrumptious slice of healthy banana bread.
Recipe yields 6 servings
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.
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.
Divide the quinoa among 6 bowls. Arrange the tossed vegetables, chicken breast, avocado and lettuce leaves in the bowls. Sprinkle with sesame seeds.
Want some variety? Try some of our other enticing chicken salads and bowls, including our Sesame Chicken Noodle Bowl and Spinach, Beet and Chicken Salad. If you prefer seafood, try our flavorful Citrus Shrimp Quinoa Bowl. These delicious dishes are meticulously prepared with nutritious ingredients, promising to satisfy your palate.