Paprika Chicken Buddha Bowl

Buddha Bowls are healthy, beautiful and very trendy.  There are no hard and fast rules on what goes into a Buddha Bowl, the proteins, vegetables, grains & dressing are entirely up to you! The bowl should be completely overstuffed with your choice of fillings to which it resembles the belly of Buddha!  They are the perfect bowl of food for any time of the day and great to make up the day before if required! 


You will need...

Frying Pan

Small saucepan with a lid

2 Bowls

150g quinoa (rinsed)
2 chicken breasts (no skin, no bone)
1/2 red pepper, finely diced
140g cherry tomotoes, havled
2 handfuls of baby spinach
Handful pumpkin seeds
1 tbsp paprika 
Sea salt & black pepper
1 tbsp rapeseed oil
1 vegetable stock cube


To make...
Serves 2
  1. Finely slice the chicken into thin strips, mix with the rapeseed oil, paprika & season well
  2. Rinse the quinoa thoroughly, add to the pan with the stock cube, bring to boil and then simmer on low for 12 minutes
  3. Gently heat your pan, add the chicken, cook for 7-10 minutes, stirring frequently
  4. Halve the tomatoes, dice the peppers
  5. When the chicken is cooked through, leave to rest in the pan for a few minutes
  6. Once the quinoa is cooked, divide between the bowls then add the tomatoes & peppers
  7. Share the chicken evenly between the two bowls, then layer with the spinach & pumpkin seeds
  8. Add any dressing of your choice if required

Nutritional Info
Per Serving
267 kcal | 6.3g fat | 1.1g saturates | 21g carbs | 5.3g sugars |  5g fibre | 29g protein | 0.14g salt

 LOW CAL | LOW FAT | LOW SAT | FIBRE | HIGH PROTEIN | LOW SALT | VITAMIN C | FOLIC ACID | POTASSIUM | CALCIUM | PHOSPHORUS | MAGNESIUM | IRON 





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