Dinner Chicken Buddha bowl
Grilled chicken with quinoa, sweet potato, kale, chickpeas, tahini. Balanced macros, vitamin A, iron.
Overview
Calories per serving 620kcal
Cooking time 30min
Food score
95%Kale, sweet potato, chickpeas, and quinoa stack 12 g fiber and diverse micronutrients alongside 38 g lean protein — a genuinely complete meal.
Macros
60 g Carbs · 41%
38 g Protein · 26%
22 g Fat · 34%
12 g Fiber
Ingredients
1 serving
- Chicken breast150 g
- Quinoa80 g
- Sweet potato1/2 pc
- Kale1 cup
- Chickpeas1/2 cup
- Tahini1 tbsp
- Olive oil1 tbsp
How to cook
- Cook the quinoa in 160 ml water for 15 minutes. Cube the sweet potato and roast at 200°C (400°F) for 20 minutes.
- Season and grill the chicken breast for 5-6 minutes per side, then slice.
- Massage the kale with a little olive oil and warm the chickpeas in a pan.
- Arrange quinoa, sweet potato, kale, chickpeas, and chicken in a bowl, then drizzle with thinned tahini.
