Description
This Jerk Chicken Buddha Bowl features marinated grilled chicken, fluffy quinoa, and a colorful array of fresh vegetables, all topped with a creamy dressing. It’s a nutritious and flavorful option for a healthy lunch or dinner, perfect for meal prep or a satisfying weeknight meal.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 2 tablespoons jerk seasoning
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1 tablespoon olive oil
- Salt to taste
- 1 cup cherry tomatoes, halved
- 1 cup corn (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 avocado, sliced
- 1 cup baby spinach or mixed greens
- 1/4 cup Greek yogurt or dairy-free yogurt
- 2 tablespoons lime juice
- 1 tablespoon honey or maple syrup
- Salt and pepper to taste
Instructions
- In a medium bowl, combine the jerk seasoning, olive oil, lime juice, garlic powder, onion powder, salt, and pepper. Mix well to create a marinade.
- Add the chicken thighs to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap or transfer to a resealable plastic bag. Marinate in the refrigerator for at least 1 hour, or preferably overnight for maximum flavor.
- Preheat your grill or grill pan over medium-high heat. If using a grill, oil the grates to prevent sticking.
- Remove the chicken from the marinade and discard any leftover marinade. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. Remove from the grill and let it rest for 5 minutes before slicing.
- Rinse the quinoa under cold water in a fine-mesh strainer to remove any bitterness.
- In a medium saucepan, combine the rinsed quinoa, vegetable broth (or water), olive oil, and a pinch of salt. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
- Remove the saucepan from heat and let it sit, covered, for an additional 5 minutes. Fluff the quinoa with a fork before serving.
- While the chicken and quinoa are cooking, prepare the vegetables. If using fresh corn, cut the kernels off the cob. If using frozen corn, thaw it under warm water or in the microwave.
- Dice the red bell pepper and halve the cherry tomatoes. Set aside.
- Slice the avocado just before assembling the bowl to prevent browning. You can sprinkle a little lime juice on the slices to help keep them fresh.
- In a small bowl, whisk together the Greek yogurt (or dairy-free yogurt), lime juice, honey (or maple syrup), salt, and pepper until smooth and well combined.
- Taste the dressing and adjust the seasoning if necessary. If you prefer a thinner consistency, you can add a little water or more lime juice.
- In a large bowl or individual serving bowls, start by adding a generous scoop of quinoa as the base.
- Next, layer the sliced jerk chicken on top of the quinoa.
- Add the prepared vegetables: scatter the cherry tomatoes, corn, diced red bell pepper, and baby spinach or mixed greens over the chicken.
- Drizzle the dressing over the top and serve immediately.
Notes
- For a vegetarian option, substitute the jerk chicken with grilled tofu or tempeh.
- Feel free to customize the vegetables based on your preferences or seasonal availability.
- This dish can be made ahead of time and stored in the refrigerator for meal prep.
- Prep Time: 20 minutes
- Cook Time: 30 minutes