Chicken Buddha Bowl
This Chicken Buddha Bowl is a fresh, colorful, and protein-packed meal that's perfect for healthy lunches, easy dinners, or weekly meal prep. Juicy lemon-herb chicken is served over fluffy quinoa with roasted sweet potatoes, crisp vegetables, creamy avocado, crunchy pumpkin seeds, and a homemade lemon tahini dressing. Every ingredient works together to create a balanced bowl that's both nourishing and incredibly satisfying.
Unlike many restaurant versions that rely on heavy sauces, this homemade Chicken Buddha Bowl focuses on fresh ingredients and bold natural flavors. The combination of warm roasted vegetables, tender grilled chicken, crunchy salad vegetables, and creamy dressing creates the perfect balance of texture in every bite.
If you're new to healthy bowls, our What Is a Buddha Bowl? guide explains everything you need to know before building your own.
Why You'll Love This Chicken Buddha Bowl
- High in protein with over 35 grams per serving.
- Perfect for healthy meal prep.
- Made with wholesome, fresh ingredients.
- Packed with colorful vegetables and healthy fats.
- Easy to customize with seasonal produce.
- Ready in about 45 minutes.
- Balanced, satisfying, and family-friendly.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 4
- Calories: Approximately 515 kcal per serving
Ingredients
For the Lemon Herb Chicken
- 2 boneless, skinless chicken breasts (about 500 g)
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- Juice of 1 fresh lemon
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
For the Bowl
- 2 cups cooked quinoa
- 1 large sweet potato, peeled and diced
- 2 cups broccoli florets
- 1 cup shredded purple cabbage
- 1 cup cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- ¼ cup shredded carrots
- 2 tablespoons pumpkin seeds
- Fresh parsley or cilantro for garnish
For the Lemon Tahini Dressing
- 3 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1 teaspoon honey
- 1 garlic clove, finely grated
- 2 to 4 tablespoons warm water
- Salt and black pepper to taste
Ingredient Notes
Quinoa adds extra protein and fiber, making this Chicken Buddha Bowl more filling than bowls made with white rice. If you prefer, you can substitute brown rice, farro, or wild rice.
Chicken breast keeps the recipe lean, but boneless chicken thighs also work well if you prefer a richer flavor.
Sweet potatoes provide natural sweetness that balances the savory chicken, while broccoli, cabbage, cucumber, tomatoes, and carrots add freshness, crunch, and a variety of vitamins.
Pumpkin seeds add healthy fats and a satisfying crunch, while avocado makes every bowl creamy without needing heavy sauces.
How to Make Chicken Buddha Bowl
Step 1: Marinate the Chicken
In a medium bowl, whisk together the olive oil, lemon juice, garlic, smoked paprika, oregano, cumin, garlic powder, salt, and black pepper. Add the chicken breasts and coat them evenly with the marinade.
Let the chicken marinate for at least 30 minutes. For deeper flavor, refrigerate it for 2 to 8 hours.
Step 2: Roast the Vegetables
Preheat your oven to 425°F (220°C).
Toss the sweet potatoes and broccoli with a little olive oil, salt, pepper, and a pinch of smoked paprika. Spread them in a single layer on a baking tray.
Roast for 22 to 25 minutes, turning halfway through, until the sweet potatoes are caramelized and the broccoli is lightly crisp around the edges.
Step 3: Cook the Chicken
Heat a grill pan or heavy skillet over medium-high heat.
Cook the chicken for 5 to 6 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C).
Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing it against the grain.