Craving a flavor-packed, healthy meal that’s as vibrant as it is satisfying? Look no further than this Hawaiian BBQ Buddha Bowl.
We’re combining tender chicken, fluffy quinoa, and juicy pineapple with a medley of colorful veggies for a delightful mix of textures and tastes. Drizzled with a tangy BBQ sauce, it’s a taste of the tropics that’s both nutritious and delicious. Whether you’re a seasoned meal-prepper or simply looking for a quick and easy weeknight dinner, this recipe is sure to become a new favorite.
Makes 4 servings
Ingredients
1 medium bell pepper, thinly sliced
1 medium zucchini, cut into 1/4-inch half-moons
2 cups (280 grams) chicken breast, cooked and diced
2 cups (370 grams) cooked quinoa
1 cup (165 grams) cubed pineapple
1/2 medium red onion, thinly sliced
3/4 cup (187 grams) barbecue sauce of choice
Instructions
- Coat a medium skillet with nonstick cooking spray and heat on medium-high until warm.
- Add peppers and zucchini and cook until tender, about 5 to 7 minutes, stirring occasionally. Remove to a plate.
- Add chicken breast to the same pan and heat until warmed through, about 2 to 3 minutes per side.
- Arrange bowl with ¼ quinoa, veggies, pineapple, and onions, and top with ¼ chicken. Drizzle barbecue sauce on top and enjoy.
Per serving: 348 calories | 27 grams protein | 48 grams carbs | 5 grams fat
Related: Honey Sesame Salmon Bowl
