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Chicken and Quinoa Bowl has roasted onion, red bell pepper, garbanzos, sliced avocado, lemon pepper chicken, chia seeds drizzled with creamy tahini dressing. The bowl cover sits on a red napkin in the background.
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Chicken and Quinoa Bowl

The Quinoa Buddha Bowl features a medley of delicious vegetables, succulent grilled lemon pepper chicken, and a drizzle of creamy tahini dressing.
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 1
Calories 1008kcal

Ingredients

  • ½ cup garbanzos
  • ¼ cup red bell pepper cubed
  • 3 tablespoons red onions julienne
  • ½ -1 avocado sliced
  • 1 teaspoon chia seeds
  • 1 tablespoon tahini dressing
  • 1 piece chicken breast skinless

Lemon Pepper Marinade

  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper freshly ground
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • salt to taste

Quinoa

  • ½ cup quinoa this will yield 1 ½ cups cooked quinoa
  • 1 cup water or chicken or vegetable broth
US Customary - Metric

Instructions

  • COOK THE LEMON PEPPER CHICKEN - In a small bowl, whisk together the garlic powder, onion powder, ground black pepper, salt, lemon zest, lemon juice and olive oil to make the marinade. Place the chicken in a medium resealable plastic bag, then pour the marinade making sure it's evenly coated and marinate for at least 30 minutes, or half a day for maximum flavor. Preheat the oven at 375 degrees F. Bake for 20-25 minutes, or until it reaches an internal temperature of 165 degrees F and the juices run clear. Remove it from the oven and let it rest for a few minutes before slicing.
  • COOK THE QUINOA - Rinse ½ cup of quinoa and boil with 1 cup of water or broth for added flavor in a medium sauce pan. Bring to a boil over high heat, then reduce the heat to low and cover the saucepan with a lid and simmer for about 15 minutes, or until water is absorbed and the quinoa grains are tender. It is done when it becomes translucent and the germ ring around each grain become visible. Remove the saucepan from the heat and let it sit, covered, for about 5 minutes. This allows it to steam and become fluffy. Remove the lid and fluff the quinoa with a fork to separate the grains.
  • ROAST VEGETABLES - Preheat oven at 400 degrees F. Toss the diced red bell pepper, julienne red onion, and garbanzos with a bit of olive oil and salt. Spread them in a single layer on a baking sheet with parchment paper or aluminum foil. Roast for 10-15 minutes. Adjust the cooking time as needed to achieve your desired level of doneness.
  • Enjoy!

Notes

  1. Incorporate whatever vegetables you have on hand. Again, there are no strict rules when making this dish. If you have white or brown rice, that works too. You can also use white quinoa or couscous. You may substitute chicken with turkey or any protein you desire.
  2. Use a different chicken recipe, if you prefer.
  3. Drizzle the sliced avocado with lemon juice so as not to discolor, if you like.
  4. Store chicken and quinoa bowl for up to 2 days in the fridge without the avocado. Reheat in the microwave for 25-30 seconds.

Nutrition

Calories: 1008kcal | Carbohydrates: 76g | Protein: 73g | Fat: 50g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 26g | Trans Fat: 0.04g | Cholesterol: 145mg | Sodium: 370mg | Potassium: 2679mg | Fiber: 26g | Sugar: 10g | Vitamin A: 1575IU | Vitamin C: 83mg | Calcium: 170mg | Iron: 8mg