Print

Flavor-Packed Grilled Chicken Buddha Bowl

grilled chicken buddha bowl - featured image
Print Recipe

A quick and easy grilled chicken Buddha bowl with fresh veggies, quinoa or brown rice, and a creamy tahini dressing. Perfect for a healthy lunch or meal prep with bold, satisfying flavors.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs
  • 2 tbsp olive oil (for marinade and grilling)
  • 2 cloves garlic, minced (for marinade)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt and black pepper to taste
  • 1 tbsp fresh lemon juice (for marinade)
  • 1 1/2 cups cooked quinoa or brown rice (about 270g cooked)
  • 1 cup cherry tomatoes, halved (about 150g)
  • 1 medium cucumber, diced
  • 1 cup shredded carrots (about 120g)
  • 2 cups baby spinach or mixed greens (about 60g)
  • 1 ripe avocado, sliced
  • 2 tbsp toasted pumpkin or sunflower seeds
  • 3 tbsp raw tahini
  • 2 tbsp fresh lemon juice (for dressing)
  • 1 clove garlic, minced (for dressing)
  • 3–4 tbsp warm water (to thin dressing)
  • 1 tsp maple syrup or honey
  • Salt to taste (for dressing)
  • Pinch of ground black pepper (for dressing)

Instructions

  1. In a bowl, combine 2 tbsp olive oil, minced garlic, cumin, smoked paprika, salt, pepper, and 1 tbsp lemon juice. Add chicken and toss to coat. Marinate at room temperature for at least 20 minutes or up to 2 hours in the fridge.
  2. Cook 1/2 cup dry quinoa or 1 cup dry brown rice according to package instructions (about 15-20 minutes). Fluff with a fork and set aside to cool slightly.
  3. Whisk together tahini, 2 tbsp lemon juice, minced garlic, maple syrup, and a pinch of salt in a small bowl. Slowly add warm water one tablespoon at a time until dressing is smooth and pourable. Adjust seasoning as needed.
  4. Heat grill pan or outdoor grill to medium-high. Grill chicken for 5-7 minutes per side until internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
  5. While chicken cooks, prepare veggies: halve cherry tomatoes, dice cucumber, shred carrots, slice avocado, and toss greens in a large bowl.
  6. Assemble bowl starting with quinoa or brown rice base, then layer greens, cherry tomatoes, cucumber, carrots, and avocado. Top with sliced grilled chicken and sprinkle toasted seeds.
  7. Drizzle tahini dressing generously over the bowl. Toss gently if desired and serve immediately.

Notes

Marinate chicken for at least 20 minutes for best flavor and juiciness. Use a meat thermometer to avoid overcooking. Add warm water slowly to tahini dressing to achieve creamy, pourable consistency. Toasted seeds add crunch and nutty flavor. For meal prep, store components separately and add avocado fresh before serving.

Nutrition

Keywords: grilled chicken, Buddha bowl, healthy lunch, tahini dressing, quinoa bowl, easy recipe, meal prep

Find it online: https://blipflavor.com/flavor-packed-grilled-chicken-buddha-bowl-recipe-easy-healthy-lunch-idea/