This easy and delicious chicken buddha bowl recipe is a great family dinner idea or easy lunch recipe. Using Lilydale Free Range chicken and other fresh ingredients, this Buddha bowl is a great recipe that makes summer eating wonderful.
Ingredients
4 medium Lilydale free range chicken breast fillets, trimmed
1/4 cup extra virgin olive oil
1/4 cup dukkah
2 x 250g packets quick cook brown rice & quinoa
1 medium just-ripe avocado
1 tablespoon lemon juice
2 Lebanese cucumbers, roughly chopped
250g mini roma tomatoes, halved lengthways
1/3 cup roasted almonds, roughly chopped
Mint leaves, pomegranate seeds and lemon wedges, to serve
Method
Place chicken onto a board lined with baking paper. Brush chicken on both sides with 2 tablespoons oil and press dukkah onto the chicken. Season with salt and pepper.
Heat remaining 1 tablespoon oil in a non-stick frying pan over medium heat. Add chicken and cook, for 5-6 minutes on each side until cooked through. Transfer to a board to cool.
Microwave the rice and quinoa following packet instructions. Set aside to cool. Peel and slice avocado lengthways and drizzle with lemon juice. Set aside. Make Tahini yoghurt dressing.
Slice cooled chicken into 1cm-thick strips. Dividing ingredients, arrange the chicken, rice & quinoa, cucumbers, tomatoes, avocado and almonds in shallow serving bowls. Scatter with mint and pomegranate seeds. Serve with tahini yoghurt and lemon wedges.
Tahini Yoghurt Dressing
Ingredients
1/2 cup Greek-style natural yoghurt
1 tablespoon tahini
2 tablespoons lemon juice
Method
Combine all ingredients in a bowl. Season with salt and pepper. Mix until smooth.
