Chicken and Quinoa Buddha Bowl

Servings: 6

Nutrition Facts

• Calories: 365
• Fat: 14g
• Saturated Fat: 2g
• Cholesterol: 64mg
• Sodium: 317mg
• Carbohydrates: 27g
• Fiber: 6g
• Protein: 30g

Ingredients

• 1 cup uncooked quinoa
• 1 1/2 cups low-sodium chicken broth (gluten free if needed)
• 1 garlic clove, minced
• 2 tbsp fresh lemon juice
• 1 tbsp Dijon mustard
• 1 tsp honey
• 2 tbsp olive oil
• 1/8 tsp salt
• Black pepper, to taste
• 1 pint grape tomatoes, halved
• 1 bell pepper, sliced
• 2 radishes, sliced
• 2 small cucumbers, sliced
• 1 lb roasted skinless chicken breast, sliced
• 1 avocado, pitted, peeled and sliced
• 1 head small Romaine lettuce
• 1 tbsp toasted sesame seeds

Directions

1. Rinse the quinoa under cold water and drain well. Transfer the quinoa to a medium saucepan and add the broth. Bring the broth to a boil over medium-high heat. Lower the heat and simmer, covered, for 25 minutes. Remove from heat and set aside.
2. In a large bowl, mix the garlic, lemon juice, Dijon mustard, and honey.
3. Slowly whisk in the olive oil. Add the salt and black pepper to taste. Add the tomatoes, bell pepper, radishes, and cucumber. Toss to coat with the dressing.
4. Divide the quinoa among 6 bowls.
5. Arrange the tossed vegetables, chicken breast, avocado, and lettuce leaves in the bowls.
6. Sprinkle with sesame seeds.

Copyright 2020 © Baldwin Publishing, Inc. All rights reserved.

Health eCooking® is a registered trademark of Baldwin Publishing, Inc. Cook eKitchen™ is a designated trademark of Baldwin Publishing, Inc. Any duplication or distribution of the information contained herein without the express approval of Baldwin Publishing, Inc. is strictly prohibited.