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Easy High-Protein Chicken and Roasted Veggie Buddha Bowls

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A quick and easy high-protein meal featuring roasted chicken breasts, caramelized veggies, fluffy quinoa, and a creamy tahini dressing. Perfect for healthy weeknight dinners or meal prep.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 ounces / 340 grams), trimmed and patted dry
  • 1 tablespoon olive oil (for juiciness and crisp edges)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 medium sweet potato, peeled and cut into 1-inch cubes
  • 1 red bell pepper, seeded and sliced
  • 1 small zucchini, sliced into half-moons
  • 1/2 red onion, thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano or Italian seasoning
  • Salt and pepper, to taste
  • 1 cup cooked quinoa (185 grams cooked)
  • 3 tablespoons tahini (blend well before measuring)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon maple syrup or honey
  • 1 small garlic clove, minced
  • Water, to thin as needed
  • Pinch of salt
  • Optional garnishes: chopped fresh parsley or cilantro, toasted sesame seeds, avocado slices

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it for easy cleanup.
  2. In a small bowl, mix olive oil, smoked paprika, garlic powder, salt, and pepper. Rub this mixture all over the chicken breasts so each piece is evenly coated. Set aside.
  3. In a large bowl, toss sweet potato cubes, sliced bell pepper, zucchini, and red onion with olive oil, oregano, salt, and pepper until everything is well coated.
  4. Place the chicken breasts on one side of the sheet pan and spread the veggies out on the other side in a single layer.
  5. Roast for 25-30 minutes. Halfway through (about 15 minutes), flip the chicken and stir the veggies to promote even browning. Chicken is done when it reaches an internal temperature of 165°F (74°C) and juices run clear.
  6. While the chicken and veggies roast, rinse 1/3 cup dry quinoa under cold water. Combine with 2/3 cup water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
  7. In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and salt. Add water 1 teaspoon at a time until you reach a pourable consistency.
  8. Assemble the bowls by starting with a base of fluffy quinoa, then layering on roasted veggies and sliced chicken. Drizzle generously with tahini dressing and sprinkle with optional garnishes like parsley or sesame seeds.

Notes

Use a meat thermometer to ensure chicken is cooked to 165°F for juiciness. Flip chicken and stir veggies halfway through roasting for even browning. Add water slowly to tahini dressing to avoid it becoming too runny. Store components separately for up to 4 days in the fridge. Substitute quinoa with brown rice or cauliflower rice for variation. For a vegetarian version, replace chicken with tofu or chickpeas and use a vegan tahini dressing.

Nutrition

Keywords: high-protein, chicken bowl, roasted veggies, quinoa, tahini dressing, healthy meal, meal prep, quick dinner

Find it online: https://katedishes.com/easy-high-protein-chicken-and-roasted-veggie-buddha-bowls-recipe-for-quick-healthy-meals/