Chicken Chickpea Buddha Bowl

 
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Prepped this for lunches this week and OOH MAN - I recommend it!

This is the amount of ingredients I used for 5 meals.

You'll need:

THE BOWL:

  • Spinach/Mixed Greens
  • Kale
  • Micro Greens
  • Quinoa (1/2 Cup dry)
  • Chicken (2 breasts)
  • Cucumber (4)
  • Avocado (2.5)
  • Chick Peas (1 can)
  • Pepitas (probs about half a cup cause it'll all I had left)
  • Feta (I ran out, so I put parm cheese on mine and it was good!)

DRESSING/SEASONINGS:

  • Dijon Mustard (a squirt)
  • Lemon (1/2 - 1 full depending on how lemony ya like it)
  • EVOO (few tablespoons)
  • Salt
  • Pepper
  • Garlic Powder
  • Paprika

PREP AHEAD OF TIME (if you'd like, but I highly suggest it for ease throughout your week):

  1. Cook Quinoa- rinse 1/2 cup of quinoa. Place quinoa in a pot with 1 cup of water and bring it to a boil. Once it's boiling, lower to a simmer and leave it uncovered until fluffy with no water left (~15 min)
  1. Roast Chickpea- drain and rinse 1 can of chickpeas. Toss with some EVOO, garlic powder, and paprika. Put it on a sheet pan for ~20-30 min in the oven at 400* or until it's at your desired level of crisp.
  1. Roast Pepitas- pour onto a sheet pan and stick in the oven with the chick peas. These will only take 8-10 min (keep an eye on them and be careful so they don't burn).
  1. Boil, Shred, & Season Chicken- bring water to a boil on the stove, drop the chicken in there, and cook until it's 165* (or just keep checking after ~20 to see if it's cooked through). Use a fork to shred (I know, it's the worst part, but push though). Season with some garlic salt, paprika, and a dash of water.
  1. Cut Cukes- I chopped one full cuke that'll last about 2 days. I'll chop more throughout the week as needed.
  1. Make the dressing- combine EVOO, dijon mustard, lemon juice, salt, pepper, and some water. I use a blender to make it easy, but that's not needed.

ASSEMBLY WHEN YOU'RE READY TO EAT:

  1. Combine Spinach/Mixed Greens and Kale into a bowl.
  1. Pour some of the dressing over it and massage it into the greens. (this is a crucial step - it makes the greens more gut friendly and digestible!)
  1. Add Micro Greens

  1. Add Chick Peas, Quinoa, Chicken, Cucumbers, Pepitas, and half an Avocado.

  2. Top with cheese

ENJOY!

Eric Lipinski