Today in the Everyday M&K kitchen, I present to you the Teriyaki Chicken Buddha Bowls! We are always on the lookout for fresh, vibrant, and wholesome meals to satisfy your taste buds and nourish your body. This dish is a perfect harmony of flavors and textures, combining savory teriyaki chicken with an array of colorful vegetables.
Jump to RecipeThis recipe is great for to meal prep for lunches or for dinner for the family to build their own bowl. I love this combination of vegetables and meat, but you can easily swap it out for your favorite vegetables and protein selections.
Prepping Chicken Buddha Bowls
Marinating in your chicken breast overnight for best results. Don’t have time for that, aim for at least two hours prior for cooking. You can use any kind of marinade you want. I love using store-bought teriyaki because it’s fast, easy and delicious. Grill or cook your chicken any way you would like. Grilled is our favorite!
Prepping Vegetables & Rice
While your chicken is cooking, start prepping your veggies and make the simple honey mustard marinade for the brussels sprouts. The marinade consists of virgin olive oil, apple cider vinegar, honey, and dijon mustard.
Chop your broccoli, sweet potatoes, and brussels sprouts and put them on a parchment lined baking sheet. Sprinkle them with salt, pepper and some garlic powder. Put them in the oven and set your timer for 18 minutes. Remove the broccoli after 18 minutes, sweet potatoes after an additional 7 minutes, and brussels sprouts after an additional 10 minutes. Drizzle the honey mustard dressing over the cooked sprouts. Grate your carrots (or buy them shredded) and chop your cabbage. Finish by cooking your rice.
Assembling Teriyaki Chicken Buddha Bowls
Start with your rice. New are the raw veggies: cabbage, mixed greens and carrots. Top with cooked veggies: brussels, sweet potatoes, broccoli.
Lastly, top with chopped cooked chicken, the leftover teriyaki marinade. I would highly recommend this delicious tahini dressing. I actually prefer the tahini dressing, but just use the leftover teriyaki when in a hurry. For an extra kick, add crispy chickpeas, this recipe is simply sublime!
Enjoy!
Jump to Recipe
Teriyaki Chicken Buddha Bowls
Ingredients
For the Buddha Bowls:
- 2 chicken breasts
- 1-2 cup teriyaki marinade store bought or homemade
- 2 heads broccoli
- 1 large sweet potato
- 2 cups brussels sprouts (about a small bag) halved
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 4 Tbsp extra virgin olive oil
- 1 Tbsp apple cider vinegar
- 1 Tbsp honey
- 1 Tbsp dijon mustard
- 2 cups uncooked rice of choice I use brown rice
- 1 container mixed greens
- 1 red cabbage
- 1 green cabbage
- 1 cup shredded carrots
For tahini dressing:
- ¼ cup tahini
- 3 Tbsp water more if needed
- 2 Tbsp fresh lemon juice
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp maple syrup
- 1 teaspoon toasted sesame oil
- 1 small garlic clove grated
- ¼ teaspoon sea salt
For the crispy chickpeas:
- 1 15 oz can chickpeas rinsed and drained
- 1 tsp olive oil
- ⅛ tsp fine salt
- 1/2 – 1 tsp chili powder or any seasoning of choice
Instructions
- Marinate chicken breast overnight or for at least 2 hours prior to cooking.
- Preheat oven to 400° .
- Grill or cook chicken.
- Chop broccoli, sweet potatoes, and brussels sprouts and put them on a parchment lined baking sheet.
- Sprinkle them with salt, pepper and some garlic powder.
- Put them in the oven and set timer for 18 minutes.
- While the veggies are cooking, mix together the olive oil, apple cider vinegar, honey and dijon mustard.
- After 18 minutes, remove the broccoli from the sheet pan and put the sheet pan back in the oven. After 7 minutes remove the sweet potatoes from the sheet pan and put the sheet pan back in the oven. After 10 minutes, remove the brussels sprouts.
- Drizzle the honey mustard dressing over the cooked brussels sprouts.
- Cook rice.
- Grate carrots and chop cabbage.
- Make crispy chickpeas
- Make Tahini Dressing
Assemble your bowls
- Start with rice, raw veggies (cabbage, mixed greens, carrots) and top with cooked veggies (brussels, sweet potatoes, broccoli) and then top with chopped cooked chicken, the leftover teriyaki marinade or tahini dressing and the crispy chickpeas.
