Eat Your Way To Better Health

What you put into your body directly determines what you can get out of it. Your food should provide you with energy and nutrients that help you maximize every moment of everyday. If you are feeling drained, sore, ill, tired, or just not feeling yourself you owe it to yourself to take closer look at your daily nutrition. Your food should work with you not against you. Are you ready to take back control of your health and happiness? Check out what’s on the menu today!

Spicy Chicken Buddha Bowl

Gluten-Free, Dairy-Free, Serves 4

For the Spicy Chicken:

  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

For the Bowl:

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 2 cups broccoli florets
  • 1 cup frozen peas, thawed
  • 1 avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1 can (15 oz) chickpeas, rinsed
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Optional: sliced green onions, sesame seeds, lime wedges for garnish


Combine the rinsed quinoa and water or vegetable broth in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff the quinoa with a fork. Mix the olive oil, paprika, cayenne pepper, garlic powder, salt, and pepper in a small bowl. Rub the spice mixture evenly over both sides of the chicken breasts. Heat a skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side or until cooked through and no longer pink in the center. Remove from heat and let the chicken rest for a few minutes before slicing it.

Preheat the oven to 400°F (200°C). Place the drained and rinsed chickpeas on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast the chickpeas in the preheated oven for 20-25 minutes, shaking the pan halfway through, until crispy and golden brown. Steam the broccoli florets until tender, about 5-7 minutes. Alternatively, you can roast them in the oven with a drizzle of olive oil, salt, and pepper for added flavor. In a small bowl, toss the cherry tomatoes with a little olive oil, salt, and pepper. Divide the cooked quinoa into four serving bowls. Arrange the cooked chicken slices, steamed broccoli, thawed peas, avocado slices, roasted chickpeas, and cherry tomatoes in each bowl on top of the quinoa. Garnish with sliced green onions, sesame seeds, and lime wedges if desired.

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