Grilled Chicken and Quinoa Buddha Bowl
Tender grilled chicken breast served over fluffy quinoa with roasted beets, chickpeas, arugula, and a light lemon-tahini dressing
Grilled Chicken and Quinoa Buddha Bowl is a lunch recipe ready in about 35 minutes. Each serving has approximately 572 kcal, 45g protein, 60g carbs, 20g fat. It fits a high-protein diet.
Rinse quinoa and cook in chicken broth for 15 minutes until fluffy
Season chicken breast with salt and pepper
Grill chicken over medium-high heat for 6-7 minutes per side until cooked through
Let chicken rest for 3 minutes, then slice into strips
Whisk together lemon juice, tahini, minced garlic, and 2 tbsp water for dressing
Warm chickpeas in a small pan
Assemble bowl: quinoa base, top with chicken, beets, chickpeas, and arugula
Drizzle with lemon-tahini dressing and serve
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