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High protein chicken Buddha bowl with colorful vegetables and grains.

High Protein Chicken Buddha Bowl

A nourishing and flavorful bowl featuring protein-rich chicken, vibrant vegetables, and fiber-filled quinoa, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian-inspired
Calories: 498
Ingredients Method Notes

Ingredients
  

Sauce and Marinade
  • 1/4 cup sweet chili sauce Offers a perfect balance of sweetness and heat.
  • 2 tbsp peanut butter Regular, low fat, or powder mixed with water.
  • 2 tbsp lime juice
  • 2 tbsp low sodium soy sauce Ensure gluten-free if needed.
  • 2 tsp fresh ginger, minced Always use fresh for the best aroma and taste.
  • 1 clove garlic, minced
Main Ingredients
  • 1 lb boneless skinless chicken breast, cut into cubes Marinate for enhanced flavor.
  • 2 cups sweet potatoes, chopped Chop into small pieces.
  • 1 medium red onion, sliced Not too thin for roasting.
  • 1 tbsp olive oil Or cooking spray.
  • 2 cups cooked quinoa Rinse before cooking.
  • 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

Method
 

Preparation
  1. In a bowl, mix together sweet chili sauce, peanut butter, soy sauce, lime juice, ginger, and garlic until well combined.
  2. 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 or overnight for enhanced flavor.
Cooking
  1. Preheat your oven to 425 degrees Fahrenheit and prepare a baking sheet with cooking spray.
  2. Spread the chopped sweet potatoes in a single layer on the baking sheet and roast for 15 minutes.
  3. Stir the sweet potatoes, flipping them if necessary, and add the marinated chicken and slices of red onion to the baking sheet. Roast for another 12-15 minutes until the chicken is cooked through and the sweet potatoes are tender.
  4. In a large bowl, layer the cooked quinoa, roasted chicken, sweet potatoes, red onions, edamame, shredded purple cabbage, carrots, cilantro, and mint.
  5. Drizzle the remaining peanut sauce over the top, and toss gently to combine.

Notes

Marinate chicken longer for enhanced flavor. Store leftovers in airtight containers and reheat gently to maintain texture.