Grilled Chicken and Vegetable Buddha Bowl with Tahini Dressing
Seasoned grilled chicken breast served over brown rice with roasted sweet potato, steamed broccoli, and cherry tomatoes, drizzled with tahini-lemon dressing
Grilled Chicken and Vegetable Buddha Bowl with Tahini Dressing is a lunch recipe ready in about 60 minutes. Each serving has approximately 677 kcal, 45g protein, 90g carbs, 20g fat. It fits a high-protein diet.
Cook brown rice according to package directions (about 45 minutes)
Preheat grill or grill pan to medium-high heat
Season chicken breast with garlic powder, salt, and pepper
Grill chicken for 6-7 minutes per side until cooked through (internal temperature 165°F)
Cube sweet potato and roast at 400°F for 20 minutes until tender
Steam broccoli florets for 4-5 minutes until tender-crisp
Halve cherry tomatoes
Whisk together tahini, lemon juice, and 2 tablespoons water to create dressing
Slice cooked chicken breast
Assemble bowls with rice as base, top with chicken, sweet potato, broccoli, and tomatoes
Drizzle with tahini dressing
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