Quinoa, green veggies and grilled chicken make this Buddha Bowl a lean, green flavor machine!
Packed with proteins and nutrition in every bite, this recipe is sure to help you stay full longer and stay fit too.
Eating healthy doesn’t have to be boring and thanks to simple buddha bowls, we can have a bowl of easy lean and green meals perfect for staying fit and full. This dish is a perfect family meal (or meal for yourself if you don’t want to share).
Made with marinated grilled chicken, Brussel sprouts, and a homemade variation of green goddess dressing, this salad is packed with flavor and goodness in every bite!
What are Buddha bowls?
They’re a bowl of nutrient-dense foods served on a single plate or bowl, usually vegetarian but we’re adding in our own chicken twist to make it unique and more filling. These bowls usually have ingredients like quinoa or brown rice along with plant proteins, chickpeas, or even tofu.
You can find Buddha bowls in any number of flavorful combinations and colors ranging from Asian buddha bowls to seasonal ones like autumn. This recipe that I’m sharing here would be classified as a great summer buddha bowls recipe because we combine sweet crunchy red apples and grilled chicken which are both perfect for summertime!
- Chicken Breast
- Extra Virgin Olive Oil
- Lemon Juice
- Minced Garlic
- Brussel Sprouts
- Salt and Pepper
- Cooked Quinoa
- Chopped Red Apple
- Sliced Avocado
- Greek Yogurt
- Stone Ground Mustard
- White Balsamic Vinegar
- Fresh Basil
For the exact measurements needed, please see the recipe card below.
How to Make a Buddha Bowl
- In a zip-top bag combine chicken breasts, olive oil, lemon juice, and garlic.
- Allow chicken to marinate for 1 hour.
- Preheat an outdoor grill to medium heat.
- Add chicken breasts to the hot grill. Cook chicken for 5-6 minutes per side.
- Place an iron skillet on your outdoor grill.
- Fill the skillet with oil add Brussels sprouts. The sprouts should take about minutes per side.
- Sprinkle with salt and pepper.
- When slightly soft and charred remove the skillet from the grill.
- In a bowl, whisk together the mayo, yogurt, mustard, and vinegar. Stir in salt, fresh basil, and garlic.
- Divide quinoa between 4 bowls.
- Divide the avocado, arugula, cooked Brussels sprouts, pepitas, and apples between each bowl.
- Dollop each green goddess dressing.
Substitutions and Variations
- Leaving out the chicken. You can omit the chicken entirely if you would like your green buddha bowl to be vegetarian.
- Pepitas. Pepitas are a certain type of pumpkin seed and if desired you can simply use pumpkin seeds without the shells or even sunflower seeds.
- Marinating the chicken will help to make it more tender and flavorful but you need to make sure to not over marinate the chicken as this will cause it to become tough and chewy.
- Arugula can sometimes be an overpoweringly flavorful green on its own and not everyone enjoys the bitter flavor, but you can swap out the requested arugula for a blend of salad (one with spinach, arugula, and remain hearts would be good).
If you like this easy buddha bowls recipe then you might also enjoy these other great chicken recipes.
- 2 lbs chicken breast
- ¼ cup Pompeian Organic Extra Virgin Olive Oil
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 lb brussels sprouts, trimmed and halved
- salt and pepper
- 2 cups cooked quinoa
- 1 cup chopped red apple, such as Honeycrisp
- ¼ cup pepitas
- 1 avocado, sliced
- 1 ½ cups arugula
- ½ cup of mayo
- ¾ cup plain Greek yogurt
- 1 teaspoon stone ground mustard
- ¼ cup Pompeian White Balsamic Vinegar
- ½ teaspoon salt
- 1 tablespoon chopped fresh basil
- 1 clove of minced garlic
In a zip top bag combine chicken breasts, olive oil, lemon juice, and garlic. Allow chicken to marinate for 1 hour.
Preheat an outdoor grill to medium heat. Add chicken breasts to hot grill. Cook chicken for 5-6 minutes per side.
Place an iron skillet on your outdoor grill. Fill the skillet with oil add Brussels sprouts. The sprouts should take about for minutes per side. Sprinkle with salt and pepper. When slightly soft and charred remove skillet from the grill.
In a bowl, whisk together the mayo, yogurt, mustard, and vinegar. Stir in salt, fresh basil, and garlic.
Divide quinoa between 4 bowls. Divide the avocado, arugula, cooked Brussels sprouts, pepitas and apples between each bowl. Dollop each green goddess dressing.
Amount Per Serving Calories 1110Total Fat 76gSaturated Fat 15gCholesterol 164mgSodium 1522mgFiber 12gSugar 11gProtein 63g