Chicken Buddha Bowl with Ginger-Soy Vinaigrette

Prep time: 15 min

Cook time: 30 min

Servings:

Serve the bowls with your favorite side dish, such as a green salad or a side of bread.

Ingredients

For the Quinoa

1 cup quinoa

2 cups water

1/4 tsp salt

For the Chicken

1 lb chicken breast, boneless, skinless

1 tbsp olive oil

1 tsp garlic powder

1 tsp onion powder

1/4 tsp salt

1/8 tsp black pepper

1 tsp allspice

For the Vegetables

2 cup broccoli florets

1 cup bell pepper

1/2 cup red onion, chopped

For the Ginger-Soy-Vinaigrette

1/4 cup soy sauce

2 tbsp rice vinegar

1 tbsp fresh ginger, grated

1 tbsp maple syrup, sugar free

1 clove garlic, minced

1/4 tsp sesame oil

1/4 tsp red pepper flakes

green onion and sesame seeds for topping.

Directions

Cook the Quinoa:

Rinse the quinoa in a fine-mesh sieve. In a saucepan, combine quinoa, water, and salt. Bring to a boil. then reduce heat to low, cover, and simmer for 15-20 min., or until all the liquid is absorbed. Fluff with a fork ad set aside.

Grill the chicken:

Preheat oven to 400 F (200 grad). Season the chicken with all seasonings. Grill the chicken until done. Let the chicken rest for 5 minutes before slicing.

Roast the Vegetables:

Preheat oven to 400 F (200 grad). Toss the broccoli and bell pepper with olive oil, salt and pepper. Spread the vegetables in a single layer on a baking sheet. Roast until tender-crisp.

Make the Ginger-Soy-Vinaigrette

In a small bowl, whisk together soy sauce, rice vinegar, ginger, syrup, garlic, sesame oil and red pepper flakes.

Assemble the Bowls:

Divide he cooked quinoa among bowls. Top with grilled chicken, roasted vegetables, and red onion.

Drizzle generously with the Ginger-Soy Vinaigrette.

Sprinkle with Sesame and green onion.