Diet & Healthy
Buddha Bowl Ayam Panggang & Quinoa (Grilled Chicken & Quinoa Buddha Bowl)
Prep
15 min
Cook
20 min
Servings
1
Level
Easy
A colorful bowl full of warm quinoa, simply seasoned grilled chicken, and an assortment of fresh vegetables, all brought together with a light lemon yogurt sauce. Perfect for when you're on a diet but still want to eat until you're full, with lots of color and never boring. This combination of protein, fiber, and complex carbs keeps you satisfied longer without leaving you feeling sluggish.
🧂 Ingredients
🍽️ Servings: 1
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams Boneless chicken breast
- 100 grams Quinoa
- 100 grams Broccoli
- 1 Carrot
- 6 Cherry tomatoes
- 1/2 Avocado
- 1/2 tsp Garlic powder
- 1/2 tsp Paprika powder
- 2 tbsp Olive oil
- 1/2 tsp Salt
- 1/4 tsp Ground black pepper
- 3 tbsp Plain unsweetened yogurt
- 1 tbsp Lemon juice
- 1 tsp Honey
- 2 leaves Lettuce leaves
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👩🍳 Instructions
- 1 Rinse the quinoa under running water until the water runs clear, then cook it with a ratio of 1 part quinoa to 2 parts water for 12-15 minutes until cooked through and fluffy. Set aside.
- 2 Coat the chicken breast with garlic powder, paprika powder, salt, black pepper, and 1 tbsp olive oil. Let it sit for 10 minutes so the seasoning soaks in.
- 3 Heat a nonstick skillet or grill pan, then grill the chicken over medium heat for 5-6 minutes per side until cooked through and slightly charred. Remove, let it rest briefly, then slice thinly.
- 4 Cut the broccoli into small florets and steam for 3-4 minutes until tender but still crisp. Set aside.
- 5 Slice the carrot thinly lengthwise or shred it, and cut the cherry tomatoes in half. Slice the avocado thinly.
- 6 Make the sauce by mixing the plain yogurt, lemon juice, honey, and a pinch of salt. Stir until well combined.
- 7 Arrange the lettuce leaves at the bottom of the bowl, then place the quinoa, grilled chicken, broccoli, carrot, cherry tomatoes, and avocado side by side.
- 8 Drizzle the lemon yogurt sauce on top, sprinkle with a little black pepper if desired, then serve immediately while still warm.
💡 Tips
• If you don't have quinoa, you can substitute brown rice or shirataki rice for a lower-calorie carb option.
• Don't grill the chicken too long or it will become tough—cook just until the inside is no longer pink.
• The vegetables can be adjusted based on what you have in the fridge, such as cucumber, spinach, or boiled sweet corn.
• You can make a larger batch of the lemon yogurt sauce and store it in the fridge for 2-3 days—it's also great for other salads.
📊 Nutrition Facts / serving
420
Calories (kcal)
35 g
Protein
16 g
Fat
34 g
Carbs
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