Chicken Buddha Bowl with Avocado Dressing
Chicken Buddha Bowl with veggies and quinoa drizzled with dairy free creamy avocado dressing.
Servings: 2
Calories: 761kcal
Ingredients
Chicken
- 1 tsp. soy sauce
- 2 tsp. avocado oil
- 1/8 tsp. garlic powder
- 1/4 tsp. sweet paprika
- 1/8 tsp. sea salt
- 2 chicken breasts
Buddha Bowl
- 1 zucchini small
- 1/3 cup quinoa
- 1/8 tsp. sea salt
- 14 cocktail tomatoes
- 1 carrot small, peeled, shredded
- 1/4 cup green pepper diced
Avocado Dressing
- 1 avocado
- 1 garlic clove peeled
- 1/4 cup green onion diced
- 2 Tbsp. avocado oil
- 1/4 tsp. sea salt
- 1/2 cup water
Instructions
Chicken
- In a small bowl combine ingredients to marinate chicken: soy sauce, avocado oil, garlic powder, sweet paprika and salt.
- Marinate chicken breasts for up to 1 hour.
- Preheat oven to 350 F. Place chicken on baking sheet with parchment paper. Bake for 50 - 60 minutes.
Buddha Bowl
- Cut zucchini in half, then lengthwise into strips. Place in a bowl and add salt, mix together. Leave it for 10 minutes.
- Rinse quinoa. Immerse quinoa into the water and cook for 10 - 15 minutes on low-medium heat until soft and cooked.
- Arrange Buddha bowl. Cut cocktail tomatoes in half, place in a bowl. Add shredded carrot, quinoa, green pepper and zucchini.
- Add baked chicken.
Avocado Dressing
- In a blender, mix all ingredients for the sauce: avocado, garlic clove, green onion, avocado oil, sea salt and water. Blend well.
Notes
*Add more water to the avocado dressing if necessary.
Nutrition
Calories: 761kcal | Carbohydrates: 40g | Protein: 57g | Fat: 42g | Saturated Fat: 6g | Cholesterol: 144mg | Sodium: 934mg | Potassium: 2163mg | Fiber: 12g | Sugar: 8g | Vitamin A: 6585IU | Vitamin C: 77.1mg | Calcium: 84mg | Iron: 4.3mg
