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Healthy High-Protein Buddha Bowl with Fresh Veggies and Grilled Chicken

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A quick, nourishing Buddha bowl featuring grilled chicken, quinoa, fresh vegetables, and a light herb dressing. Perfect for busy weeknights or meal prep, this bowl balances protein, fiber, and healthy fats for a satisfying meal.

Ingredients

Scale
  • 6 oz boneless, skinless grilled chicken breast per serving, marinated in olive oil, garlic, and lemon
  • 1 cup cooked quinoa (about 185 g)
  • 1/2 cup cooked or canned chickpeas, rinsed (about 90 g)
  • Cucumber slices
  • Cherry tomatoes, halved
  • Shredded carrots
  • 1/2 avocado, ripe but firm
  • Baby spinach or mixed greens
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh cilantro
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp lemon juice
  • 1 tsp honey or maple syrup
  • 1/2 tsp garlic powder
  • Salt and freshly ground black pepper to taste
  • Optional toppings: toasted pumpkin seeds or sliced almonds

Instructions

  1. Marinate the chicken: In a small bowl, whisk together 1 tbsp olive oil, lemon juice, garlic powder, salt, and pepper. Coat the chicken breasts evenly and let rest at room temperature for 10–15 minutes.
  2. Cook the quinoa: Rinse 1 cup quinoa under cold water. Combine quinoa with 2 cups water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and fluff with a fork. Let cool.
  3. Grill the chicken: Heat grill or grill pan over medium-high heat. Cook chicken for 5–6 minutes per side until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice thinly.
  4. Prepare veggies: Slice cucumber, halve cherry tomatoes, shred carrots, chop fresh herbs, and slice avocado last. Toss baby spinach or mixed greens in a large bowl.
  5. Make the dressing: Whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp honey, salt, and pepper to taste.
  6. Assemble the bowl: Start with quinoa and greens as a base. Arrange sliced chicken, chickpeas, and fresh veggies on top. Drizzle with dressing and sprinkle optional pumpkin seeds or almonds.
  7. Final touch: Toss gently or leave layered for presentation. Adjust seasoning with salt or lemon juice if needed.

Notes

Let the grilled chicken rest after cooking to keep it juicy. Rinse quinoa before cooking to remove bitterness. Store dressing separately to avoid sogginess. Quinoa can be swapped with brown rice or farro; chickpeas can be replaced with black beans or lentils. For vegan version, omit chicken and use tofu or extra chickpeas, and substitute honey with maple syrup.

Nutrition

Keywords: buddha bowl, high protein, grilled chicken, quinoa, healthy meal, meal prep, fresh veggies, gluten-free, dairy-free

Find it online: https://blairrecipes.com/healthy-high-protein-buddha-bowl-recipe-with-grilled-chicken-easy-steps/