Step-by-step instructions
Rinse the quinoa under cold water using a fine-mesh sieve. In a saucepan, combine the quinoa, water, and salt. Bring it to a boil. Once boiling, reduce the heat to low, cover the saucepan, and allow it to simmer for 15-20 minutes or until all the liquid is absorbed. Fluff the quinoa with a fork and set aside.
Preheat the grill to medium-high heat. While it’s heating, season the chicken with onion powder, salt, and pepper. Grill the chicken for 5-7 minutes per side, or until it’s cooked through (the internal temperature should reach 165°F). After grilling, let the chicken rest for five minutes before slicing it into strips.
Roast the vegetables by preheating your oven to 400°F (200°C). Toss the broccoli and bell peppers with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 20-25 minutes, or until they are tender and slightly caramelized.
Make the vinaigrette by whisking together soy sauce, grated ginger, honey, minced garlic, sesame oil, and red pepper flakes (if you like some heat).
Assemble your bowls by dividing the cooked quinoa among serving bowls. Top each bowl with sliced grilled chicken, roasted vegetables, and a sprinkle of chopped red onion. Drizzle generously with the Ginger-Soy Vinaigrette before serving.
Best ways to enjoy it
To elevate your Chicken Buddha Bowls, consider adding a sprinkle of sesame seeds or a handful of fresh cilantro or green onions for a pop of color and flavor. Serve with a wedge of lime on the side for added zest, or even some avocado slices for creaminess. These bowls can be served warm, or you can enjoy them cold for a refreshing, nutritious lunch the next day.
How to store
Leftovers? No problem! Store your Chicken Buddha Bowls in an airtight container in the fridge for up to 3 days. If you want to save individual components separately, consider storing the quinoa, chicken, and veggies separately for the best texture. You can reheat everything in the microwave or on the stove, but make sure the chicken reaches an internal temperature of 165°F again for safe consumption.
Pro chef tips
- For an extra layer of flavor, marinate the chicken for at least 30 minutes (or up to overnight) in a mixture of soy sauce, garlic, and ginger before grilling.
- If you prefer a more robust flavor profile, consider grilling your vegetables alongside the chicken. It gives them a delicious charred flavor!
- For a vegan twist, substitute the chicken with grilled tofu or tempeh, and use maple syrup instead of honey.
Creative twists
Don’t hesitate to get creative with your Chicken Buddha Bowls! Try adding roasted sweet potatoes for a touch of sweetness, or toss in any seasonal vegetables like zucchini, asparagus, or beetroot. You can also switch up the grains; brown rice or farro work beautifully here. For a Mediterranean vibe, consider using feta cheese and olives instead of the soy dressing.
Common questions
How long does it take to prepare Chicken Buddha Bowls?
The entire process takes about 40 minutes, making it perfect for a weeknight dinner.Can I make this dish ahead of time?
Absolutely! You can prepare the quinoa and chicken in advance. Just store everything in the fridge and assemble when you’re ready to eat.What if I don’t have fresh ginger?
Ground ginger can work in a pinch; use about 1/4 teaspoon as a substitute for 1 tablespoon of fresh ginger.
Dive into these Chicken Buddha Bowls with Ginger-Soy Vinaigrette for a deliciously nourishing meal that’s as easy to make as it is satisfying to eat!
