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Let's Make High Protein Chicken Buddha Bowl
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Ingredients

  • [Sauce]
  • 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 (or coconut aminos)
  • 2 tsp fresh ginger, minced
  • 1 garlic clove, minced
  • Cooking spray (or olive oil)
  • [Chicken and Sweet Potato]
  • 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 cookng spray)
  • Salt and pepper
  • [Bowls]
  • 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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Let's Watch High Protein Chicken Buddha Bowl
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Step 1 In a bowl, mix together the sweet chili sauce, peanut butter, soy sauce, lime juice, ginger, and garlic.
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Step 2 Add the chicken to a bowl with about one third of the peanut sauce. Save the rest to drizzle on the bowls. Marinate for at least 30 minutes, ideally a few hours or overnight.
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Step 3 Preheat the oven to 425 degrees. Spray a baking sheets with cooking spray. Add the sweet potatoes in a single layer. Roast for 15 minutes.
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Step 4 Carefully remove the sheet pan from the oven. Flip the sweet potatoes and push to one side. Add the chicken and red onion. Roast for 12-15 minutes or until chicken is cooked through and sweet potatoes are tender.
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Step 5 Layer in the quinoa, chicken, sweet potatoes, red onions, edamame, cabbage, carrots, cilantro, and mint. Drizzle with remaining peanut sauce.
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