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High Protein Chicken Buddha Bowl

A protein-packed, vibrant bowl featuring marinated chicken, quinoa, and colorful veggies, perfect for meal prep or a cozy dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course, Meal Prep
Cuisine: American, Healthy
Calories: 450
Ingredients Method Notes

Ingredients
  

Marinade
  • 1/4 cup sweet chili sauce Look for a brand that uses natural ingredients without preservatives.
  • 2 tbsp peanut butter Use natural peanut butter for a more wholesome flavor.
  • 2 tbsp lime juice Freshly squeezed is best for the brightest taste.
  • 2 tbsp low sodium soy sauce Choose a gluten-free variety if needed.
  • 2 tsp fresh ginger, minced For a zesty kick.
  • 1 clove garlic, minced Fresh garlic elevates the flavor profile.
Main Ingredients
  • 1 lb boneless skinless chicken breast, cut into cubes Make sure it’s lean and fresh for the best results.
  • 2 cups sweet potatoes, chopped Roasting brings out their natural sweetness.
  • 1 medium red onion, sliced Adds a lovely crunch when roasted.
  • 1 tbsp olive oil Use high-quality EVOO for enhanced flavor.
  • 2 cups cooked quinoa Made ahead of time or substituted with brown rice.
  • 1 cup shelled edamame Frozen works great here!
  • 1.5 cups purple cabbage, shredded Or massaged kale for crunch.
  • 1 cup shredded carrots For sweetness and color.
  • 1/4 cup cilantro, chopped Fresh herbs are a must for brightness.
  • 1/4 cup fresh mint, chopped Secret ingredient that brings everything together!

Method
 

Marinating the Chicken
  1. In a bowl, mix together the sweet chili sauce, peanut butter, soy sauce, lime juice, ginger, and garlic until well combined.
  2. Add the chicken pieces and about one-third of the peanut sauce. Marinate in the refrigerator for at least 30 minutes.
Roasting Vegetables
  1. Preheat your oven to 425°F (218°C). Spread the chopped sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper.
  2. Roast for 15 minutes.
  3. After 15 minutes, take out the sweet potatoes, flip them, and push them to one side of the pan. Add the marinated chicken and sliced red onion to the other side.
  4. Roast everything for another 12-15 minutes, or until the chicken is cooked through and sweet potatoes are tender.
Assembling the Bowl
  1. In a big serving bowl, layer the cooked quinoa, roasted chicken, sweet potatoes, onions, edamame, shredded cabbage, carrots, cilantro, and mint.
  2. Drizzle with the remaining peanut sauce for extra flavor.
Serving
  1. Serve immediately, or store it in the fridge for meal prep throughout the week.

Notes

For best results, use organic veggies whenever possible. Store leftovers in an airtight container in the fridge for up to four days. Marinade the chicken overnight for faster prep.