Name: High Protein Chicken Buddha Bowl
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Fusion
Ingredients: 1/4 cup sweet chili sauce; 2 tbsp peanut butter (regular, low fat, or powder mixed with water); 2 tbsp lime juice; 2 tbsp low sodium soy sauce; 2 tsp fresh ginger, minced; 1 garlic clove, minced; 1 lb boneless skinless chicken breast, cut into cubes; 2 cups sweet potatoes, chopped (small); 1 red onion, sliced (not too thin); 1 tbsp olive oil (or cooking spray); Salt and pepper to taste; 2 cups cooked quinoa; 1 cup shelled edamame; 1.5 cups purple cabbage, shredded (or massaged kale); 1 cup shredded carrots; 1/4 cup cilantro, chopped (or basil); 1/4 cup fresh mint, chopped

Description

A nourishing bowl filled with tender marinated chicken, roasted sweet potatoes, and fresh vegetables, all drizzled with a delicious peanut sauce.

Ingredients

Scale

1/4 cup sweet chili sauce
2 tbsp peanut butter (regular, low fat, or powder mixed with water)
2 tbsp lime juice
2 tbsp low sodium soy sauce
2 tsp fresh ginger, minced
1 garlic clove, minced
1 lb boneless skinless chicken breast, cut into cubes
2 cups sweet potatoes, chopped (small)
1 red onion, sliced (not too thin)
1 tbsp olive oil (or cooking spray)
Salt and pepper to taste
2 cups cooked quinoa
1 cup shelled edamame
1.5 cups purple cabbage, shredded (or massaged kale)
1 cup shredded carrots
1/4 cup cilantro, chopped (or basil)
1/4 cup fresh mint, chopped

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Instructions

Mix sweet chili sauce, peanut butter, soy sauce, lime juice, ginger, and garlic until well combined.
Add the cubed chicken to the bowl, using about one-third of the peanut sauce to marinate it. Let it sit for at least 30 minutes; if time allows, marinate overnight for enhanced flavor.
Preheat your oven to 425°F. Prepare a baking sheet by spraying lightly with cooking spray.
Spread the chopped sweet potatoes in a single layer on the baking sheet and roast for 15 minutes.
After 15 minutes, stir the sweet potatoes, flipping them, and push them to one side of the baking sheet.
Add the marinated chicken and slices of red onion to the empty side of the baking sheet. Roast for an additional 12-15 minutes or until the chicken is cooked through and the sweet potatoes are tender.
In a large bowl, layer the cooked quinoa, roasted chicken, sweet potatoes, red onions, edamame, shredded purple cabbage, carrots, cilantro, and mint.
Drizzle the remaining peanut sauce over the top for a finishing touch, and toss gently to combine.

Notes

For a plant-based option, substitute chicken with marinated tofu or tempeh. Meal prep ingredients separately for freshness.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Roasting
Cuisine: Fusion

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 12g
Sodium: 400mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 10g
Protein: 30g
Cholesterol: 70mg